Ah, the magic of mushrooms! There’s something about Portobello mushrooms that feels both rustic and a tad gourmet. Ever found yourself craving pizza but wanting something a bit lighter, maybe even earthy?
These mushroom caps transform into mini pizza bases, offering a savory depth that’s hard to resist. It’s like having a bite of the forest with every cheesy mouthful.
Steps
- Prepare the (Not) Sun Dried Tomato Sauce by heating olive oil, minced garlic, and a blend of dried herbs and spices in a skillet over low heat for a few minutes. Ensure the oil doesn’t get too hot, allowing the flavors to meld without burning the herbs.
- Stir in tomato paste and honey into the infused oil and continue cooking on low heat. Mix until the tomato paste darkens slightly, then take it off the heat and set aside.
- Clean a large portobello mushroom cap and cut it into thin slices. Sauté the slices in a skillet with olive oil, salt, and pepper until they soften and darken, then set them aside.
- Preheat your oven to 500ºF, placing the rack at its highest position. Stretch your pizza dough to fit a 12 or 14-inch pan and spread the prepared tomato sauce over the surface.
- Top the sauce with shredded mozzarella, the sautéed mushrooms, and crumbled feta cheese. You may reserve some feta to sprinkle on the pizza after baking for added contrast.
- Bake the pizza in the preheated oven for 7-10 minutes, or until the cheese is bubbly and slightly browned. Optionally, garnish with chopped parsley after removing it from the oven.
- Slice the pizza into 6 or 8 pieces and enjoy your Ultimate Portobello Mushroom Pizza.
Ingredients
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Pinch of crushed red pepper flakes
- Freshly cracked black pepper
- 1/2 teaspoon salt
- 3 ounces tomato paste
- 1/2 teaspoon honey
- 1 large pizza dough
- 1 tablespoon olive oil (for sautéing mushrooms)
- 1 portobello mushroom cap
- Salt and pepper (for seasoning mushrooms)
- 4 ounces shredded mozzarella cheese
- 2 ounces crumbled feta cheese
- Handful of chopped parsley (optional for garnish)
Nutritional Values
Calories: 698.17 kcal | Carbohydrates: 75.73 g | Protein: 23.37 g | Fat: 36 g | Sodium: 1771.87 mg | Fiber: 4.33 g | Sugars: N/A | Cholesterol: N/A
FAQ
- Can I use store-bought dough for the Portobello Mushroom Pizza?
- Absolutely, you can use store-bought dough for convenience. Fresh dough from a pizzeria or frozen dough is recommended over the canned variety.
- What should I do if I don’t have sun-dried tomatoes for the sauce?
- You can make a quick alternative sauce using tomato paste, olive oil, garlic, and a mix of spices to create a flavorful substitute similar to sun-dried tomatoes.
- How do I prepare the portobello mushrooms for the pizza?
- Clean the portobello mushroom to remove any dirt, then slice it into thin strips. Sauté the slices in olive oil with a pinch of salt and pepper until they are soft and dark brown.
- What is the best way to bake the pizza for optimal results?
- Preheat your oven to 500ºF and place the pizza on the highest rack. Bake for 7-10 minutes until the cheese is bubbly and slightly browned.
- What size pizza does this recipe make?
- This recipe is designed for a 12-inch pizza pan, but it can also be stretched to fit a 14-inch pan, serving 3 or 4 people with 2 slices each.
Tips
- Preheat and Position: Ensure your oven is fully preheated to 500°F and adjust the oven rack to the highest position for optimal baking results.
- Manage the Dough: Allow your pizza dough to rise for 30-45 minutes to achieve a light and fluffy crust, rather than rolling it out thin immediately after kneading.
- Infuse the Sauce: Cook the (Not) Sun Dried Tomato Sauce over low heat to infuse the oil with herbal flavors and reduce the raw garlic taste.
- Cook Mushrooms Properly: Sauté the portobello mushroom slices until they are soft and dark brown to enhance their flavor and texture before topping the pizza.
Equipment
- Pizza Pan (12-inch or 14-inch) – Used for baking the pizza.
- Pizza Stone (optional) – For achieving a crispier crust.
- Pizza Peel (optional) – Useful for placing and removing pizza from a hot pizza stone.
- High-heat Resistant Oven Thermometer (optional) – To ensure the oven reaches and maintains the high temperature needed for pizza baking.
- Herb Mill or Herb Grinder (optional) – For grinding dried herbs to a finer consistency, if desired.
