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Lifestyle

August 16, 2013

Go crustless!: Portobellos serve as base for pizza toppings

Grilling time is still in full bloom, and what better way to change things up than to add a little variety to your party menu?

The Mystery Chef popped up on a beautiful summer day to make something unique: Portobello pizzas. These personal pizzas have no crust or dough, but are filled with rich flavor and definitely gluten free.

The secret to these pizzas is in the sauce and the cook time. Portobello mushrooms need a lengthy amount of time to soften, so cooking them a minimum of 30 minutes is key; however, 45 minutes is recommended.

The sauce is simple. Crushed tomatoes are enhanced with 5 simple ingredients: basil, garlic, olive oil, salt and pepper.

Top the mushrooms with sauce, roasted red peppers and mozzarella cheese to make a truly memorable dish.

And if it’s raining outside or the weather turns cold, you can make these personal pizzas in the oven.

Portobello Pizzas

Ingredients

For the pepper topping:

1 jar of roasted red peppers

1/4 cup of fresh basil leaves

2 or 3 cloves of garlic, crushed or pressed

1/2 teaspoon salt (or to taste)

1/2 teaspoon pepper (or to taste)

1 tablespoon olive oil

For the tomato sauce:

1 28-ounce can of crushed tomatoes (no added salt)

1 cup of fresh basil leaves

4 to 6 cloves of garlic, crushed or pressed

1 teaspoon salt (or to taste)

1 teaspoon pepper (or to taste)

1 1/2 tablespoon olive oil

Other ingredients:

12 portobello mushrooms

4 to 6 cups of shredded mozzarella cheese

Instructions

For the Pepper Topping:

1. In a medium-sized bowl, mix the red peppers, crushed or pressed garlic, finely chopped basil leaves, salt, pepper and olive oil.

2. If the peppers are large slice the peppers in 3/4-inch pieces. Set aside.

For the tomato sauce:

1. In a medium-sized bowl, mix the crushed tomatoes, crushed or pressed garlic, finely chopped basil leaves, salt, pepper and olive oil. Taste the sauce and adjust flavors accordingly.

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