Portobello Pizza
This simple veggie pizza will satisfy your appetite. It will become a go-to favorite for your family when you are short on time and need comfort food!
Makes
Serving size
Ingredients
2 tablespoons olive oil, plus 1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon dried oregano
2 (37 grams) portobello mushroom caps, stems removed
6 slices medium (37 grams) bell pepper
8 slices medium (112 grams) red onion
3 tablespoons tomato sauce
6 tablespoons mozzarella cheese, low sodium, grated
2 slices jalapeño pepper, minced
2 (34 grams) cherry tomatoes, sliced
Salt, to taste (optional)
Black pepper, to taste (optional)
Special Equipment:
Baking sheet/tray
Instructions
- Preheat oven to broil/grill setting on high.
- Combine 2 tablespoons of the oil, garlic, and dried oregano together in a small bowl.
- Brush the smooth bottoms of each mushroom cap with the garlic oil mixture and place each mushroom, gill side up on a lightly greased baking sheet or tray.
- Heat remaining tablespoon olive oil in a medium skillet over medium-high heat.
- Add sliced bell pepper and onions. Reduce heat and cook 5 minutes to soften. Set aside.
- Fill each mushroom with 2 tablespoons of tomato sauce.
- Layer 3 tablespoons of mozzarella cheese over the tomato sauce.
- Top with cooked vegetables, minced jalapeño and sliced tomatoes.
- Broil or grill until the cheese has melted and is golden in color (about 4 to 6 minutes).
- Serve with a dash of oregano and season with pepper and salt (if desired).
Cooking Tip
It is worth investing in a silicone pastry brush. They clean easier than one with natural or nylon bristles and make spreading oil and butter for grilling and marinating easy. Best part—you can clean them in the dishwasher!
Recipe Contributed by FamilyCook Productions
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