Description
A simple and delicious personal-sized pizza made with a portobello mushroom cap as the crust, topped with tomato sauce, mozzarella, and fresh herbs.
Ingredients
Scale
- 1 large portobello mushroom cap, stem removed and gills scraped
- 2–3 tablespoons tomato sauce
- 1/3 to 1/2 cup shredded mozzarella (or a mix of mozzarella and fontina)
- 1 teaspoon olive oil, plus more for drizzling
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves or a pinch of dried oregano for finishing
- Optional toppings: sliced cherry tomatoes, baby arugula, thinly sliced prosciutto, red pepper flakes, grated Parmesan
Instructions
- Gently wipe the portobello cap with a damp towel; do not soak it. Remove the stem and scrape out the gills to reduce moisture and bitterness.
- Brush both sides lightly with olive oil and sprinkle with salt and pepper. Heat a skillet over medium-high heat, and sear the cap gill-side down for 2–3 minutes. Flip it for another minute.
- Set your oven to broil with the rack about 6 inches from the element, or preheat to 425°F if you prefer a slower bake.
- Spread a thin layer of tomato sauce over the cap, then scatter minced garlic, shredded mozzarella, and any optional toppings.
- Place the assembled mushroom on a baking sheet lined with parchment. Broil for 3–5 minutes until the cheese bubbles and begins to brown, or bake at 425°F for 8–12 minutes.
- Remove the pizza and scatter fresh basil or a pinch of oregano on top. Drizzle with olive oil and add a squeeze of lemon if desired. Let it rest for a minute before serving.
Notes
For a vegan version, use dairy-free cheese and nutritional yeast. Pair with a robust stew or a fresh side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
Keywords: portobello mushroom pizza, easy pizza recipe, vegetarian pizza
