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Introduction
The origins of pizza can be traced back to the humble flatbreads of ancient civilizations, but it wasn't until the 18th century that the beloved dish we know today emerged in Naples, Italy. Traditionally topped with simple ingredients like tomatoes, olive oil, and fresh basil, pizza has evolved into countless variations worldwide. This Portobello Mushroom Pizza is a modern twist that embraces the growing interest in plant-based and healthy eating, while still delivering the comforting and satisfying flavors we crave. With its rustic, earthy tones and vibrant veggie toppings, it's a celebration of nature's bounty that's perfect for sharing with family and friends.
Ingredients
• 1 (16 oz) package whole-grain pizza dough (or homemade equivalent)
• 4 large portobello mushroom caps, stemmed and gills removed
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 cup marinara sauce or tomato sauce
• 1 cup shredded part-skim mozzarella cheese
• 1 red bell pepper, sliced
• 1 small zucchini, sliced into thin rounds
• 1/2 red onion, thinly sliced
• 1/4 cup sliced black olives
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh basil, chopped (for garnish)
Step 1:
Preheat oven to 425°F (220°C).
Step 2:
Clean the portobello mushroom caps by brushing off any dirt or debris. Remove the stems and scrape out the gills using a spoon.
Step 3:
In a small bowl, mix 2 tablespoons of olive oil with minced garlic, dried basil, dried oregano, 1/2 teaspoon salt, and black pepper.
Step 4:
Brush the mushroom caps with the garlic-herb oil mixture on both sides.
Step 5:
Place the mushroom caps on a baking sheet or pizza pan and roast in the preheated oven for 10 minutes.
Step 6:
While the mushrooms are roasting, prepare the pizza crust by rolling or stretching it into a 12-inch circle on a lightly floured surface.
Step 7:
Transfer the pizza crust to a baking sheet or pizza pan and spread the marinara sauce evenly over the crust, leaving a 1-inch border.
Step 8:
Arrange the roasted portobello mushroom caps over the sauce, then top with sliced red bell pepper, zucchini rounds, red onion slices, and black olives.
Step 9:
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top.
Step 10:
Bake the pizza in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Step 11:
Remove the pizza from the oven and garnish with freshly chopped basil. Slice and serve hot.
Q: Can I use a different type of mushroom instead of portobello?
A: Yes, you can substitute other types of mushrooms like cremini or shiitake. However, the preparation method may need to be adjusted since portobello mushrooms are larger and more meaty.
Q: Can I make the pizza crust ahead of time?
A: Yes, you can make the pizza crust a day or two in advance. Store it in the refrigerator until ready to use, and let it come to room temperature before rolling it out.
Q: Can I use a store-bought pizza crust instead of making my own?
A: Absolutely! Using a store-bought whole-grain pizza crust is a convenient option that will save time and still provide a tasty and nutritious base for the toppings.
• For a vegan option, use vegan cheese or omit cheese entirely.
• You can substitute other vegetables like spinach, artichokes, or sun-dried tomatoes.
• If using pre-made pizza dough, let it come to room temperature before rolling out.
• This recipe can be made gluten-free by using a gluten-free pizza crust or dough.
• For a crispier crust, pre-bake the crust for 5-7 minutes before adding toppings.
Slice the pizza into desired portions and serve hot with a side salad or roasted vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet before serving.
Prepare the pizza toppings while the mushrooms are roasting to save time. You can also pre-bake the crust for a crispier texture.
- Use a pizza stone or baking steel for an even crispier crust.
- Adjust the roasting time for the mushrooms based on their thickness and desired doneness.
- For a burst of freshness, add some baby arugula or fresh spinach on top of the pizza after baking.
For a vegan option, use vegan cheese or omit cheese entirely. You can also experiment with different vegetable toppings like spinach, artichokes, or sun-dried tomatoes.
This pizza pairs well with a crisp white wine or a light Italian beer. A side salad or roasted vegetables would complement the flavors nicely.
This recipe can be enjoyed year-round, but it's particularly delicious in the spring and summer when fresh vegetables are abundant.
This recipe contains wheat (from the pizza crust) and dairy (from the cheese). It can be made gluten-free by using a gluten-free pizza crust or dough.
