Heathy Portobello Pizza

20Feb12

 

For a change of pace, I tried a variation on traditional pizza. This pizza is made in a large portabello mushroom cap and consists of only leeks and tomatoes. The original recipe can be found here. Dating a meat and cheese lover, we made a few variations to our pizza.

 

 

Very simple ingredients – mushrooms, leeks, lemon, onions and garlic. The recipe calls for fresh basil, but we used dried. Also, threw in some cheese and pepperonis.

 

 

This recipe was so easy. It starts with sauteing the onions and garlic and then adding the tomatoes and leeks until the tomatoes are soft. I loved the vibrant color when cooked.

Once it’s cooked down, you fill the mushroom caps. We added cheese and pepperonis to the top before popping them in the oven.

 

 

 

 

 

 

The mushroom caps I used started falling apart a little bit, so would definitely handle with more caution.

 

 

 

Fresh out of the oven!

 

 

 

 

To counteract the healthy, we had the pizzas with fries. It seemed only appropriate. I really liked the idea of having pizza in a mushroom cap. But I wasn’t the biggest fan of the leek and tomato combination. It was good, just not my taste. I would definitely use the mushroom cap again, maybe with different ingredients.

 

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