Thursday, January 31, 2013

Portabella Pizza

You won't miss the carbs, trust me.  

This personal pizza is healthy, filling, and delicious.  And you can play around with the toppings to keep it interesting.  The pictures here are the version with the Pizza Dip, but I've also made these differently before, so I added some variations down at the bottom of the post.

What you need (per pizza):
1 large portabella mushroom, washed and stem removed 
Olive oil spray
Seasoned-All (or just a bit of salt)

2 tablespoons Pizza Dip
1 teaspoon Pesto (I just used a little from a jar of store-bought)
2 thin slices of a large tomato
3-4 green olives, chopped
1-2 tablespoons Marinara Sauce 
1 teaspoon crumbled Feta Cheese
2 anchovies
Pepper, Oregano, Garlic Powder, Red Pepper Flakes

Heat oven (or toaster oven) to 400 degrees Fahrenheit.  Spray baking sheet with a little olive oil, place mushroom on sheet, and spray mushroom with a bit of olive oil too.  Season lightly with Season-All or just salt and pepper.  Bake for 30-45 minutes (I baked mine for about 45, and it was deliciously well-done.  30 minutes would also do the trick, it just won't get quite as "meaty").  The mushroom should be tender and have shrunk a good deal.

Spread the Pizza Dip and Pesto over the gills of the mushroom.  Layer the tomato, green olives, marinara sauce, feta cheese, and anchovies over this.  Season with the spices that you desire.  Return pan to oven for another 5-10 minutes, or until everything is heated and melty.  

Grab your knife and fork (or don't, but I'll let you know it's gonna be messy), and dig in!

Some Other Topping Ideas:
  • Replace Pizza Dip with fat-free cream cheese, add more Marinara sauce 
  • Add some pepperoni
  • Add some other/ extra cheese: Goat, Mozzarella, Parmesan, Blue Cheese
  • Add fresh basil
  • Make it a "burger" instead of pizza: lettuce, tomato, pickles, mustard, and ketchup (I've done this one and it was pretty darn tasty)
  • Add whatever you like!

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