Recipe information
Yield
1 serving, 2 mini pizzas
Ingredients
2 large portobello mushroom caps, stems removed
Extra-virgin olive oil (EVOO), for drizzling
Salt and freshly ground black pepper
1/4 cup pizza sauce or marinara sauce
6 slices sandwich pepperoni (from the deli counter)
4 slices mozzarella cheese or smoked mozzarella cheese
Crushed hot red pepper flakes
Dried Italian seasoning or dried oregano
Preparation
Preheat the oven or toaster oven to 450°F. Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO. Roast for 12 minutes, or until tender. Remove the caps from the oven, season with salt and pepper, and top each with a few spoonfuls of pizza sauce or marinara spread out in a thin layer. Top the layer of sauce with layers of pepperoni and mozzarella cheese and return to the hot oven. Cook the pizzas for another 3 or 4 minutes, until the cheese is bubbly and brown at edges. Garnish the pizzas with red pepper flakes and a pinch or two of Italian seasoning blend or dried oregano.
