Portobello Mushroom Cap Pizza

Most of our recipes prove that we are definitely fans of mushrooms in our household.  One of my favorite recipes using mushrooms is the Portobello Mushroom Cap Pizza.  These are quick and simple plus make a hearty meal.  What's not to love?

Ingredients:
2 large Organic Portobello Mushroom caps
1/2 jar of your favorite alfredo sauce
Sliced pepperoni or salami
1/2 bag of fresh spinach
2 cloves garlic, minced
olive oil
2 tbsp. Italian Seasoning
Garlic Salt
Shredded Mozzarella cheese

Directions:
Remove the stems from the Portobello Mushrooms and wipe them clean with a damp paper towel.  Brush them with olive oil and sprinkle with garlic salt.  Bake in a 350 degree oven for about 5 minutes.

In a skillet on medium heat wilt down the spinach after drizzling with olive oil.  Add in the minced garlic, alfredo sauce, and Italian Seasoning.

After removing the mushrooms from the oven, top with the alfredo and spinach mixture, shredded mozzarella cheese, and pepperoni.  Bake for 20 more minutes, or until the mozzarella turns golden brown.

Portobello Mushroom Cap Pizza

Hummus and Roasted Vegetable Pizza

I consider this recipe my specialty.  My husband always goes back for seconds and thirds when I make this particular pizza.  I can't exactly explain, but what the hummus does in the oven is complete magic, especially coupled with all of the roasted vegetables.  Mushrooms replace the need for meat, so it is a vegetarian recipe, though I have added shrimp before and it tasted great.  Enjoy this one... it is a treat.

Hummus and Roasted Vegetable Pizza

Ingredients:
Your favorite pizza dough (can be store bought or made with Bisquick and cornmeal)
1 small container hummus (I have sampled all flavors with this recipe, but our favorite was the Roasted Red Pepper)
1 cup Mozzarella cheese, shredded
1 small zucchini, sliced thin
1 small yellow squash, sliced thin
1 container sliced mushrooms
1/2 red onion, sliced thin
1/3 of a 12 oz. jar roasted red peppers
2 tbsp. olive oil
1/2 tsp. crushed red pepper flakes
Salt and pepper

Directions:
1.)  Prepare and knead the pizza dough. Place the ball of dough in a bowl, loosely covered, in a warm place to rise for one hour.

2.)  Wash the vegetables. Slice the squash and onion into half inch thick pieces. Place the squash in a bowl and drizzle with 2 Tbsp of olive oil. Season with salt and pepper and toss to coat. Preheat a skillet and then saute the squash for about 5 minutes. Wipe excess oil out of the bowl the portabello cap and onion pieces. Cook them in the same manner as the squash. After the vegetables are cooked, cut into bite sized pieces. Also, cut one of the roasted red peppers from the jar into strips.

3.)  Once the dough has risen to about double its original size (about one hour), begin to preheat the oven to 450 degrees. Prepare a pizza pan with non-stick spray and a generous sprinkle of cornmeal.

4.)  Punch the dough down and, using floured hands, stretch it into a 16 inch circle. Using the back of a spoon, spread about half of the batch of hummus over top of the dough and 1/2 cup of the Mozzarella cheese. Top with the grilled vegetables. Sprinkle the remaining cheese on top.

5.) Bake the pizza for 20-25 minutes or until the outside edges of the crust are golden brown. Cut into 8 pieces and enjoy!

Portobello Mushroom Pizza

This is one of my husband's favorite things that I have made.  It has many different variations and while I usually put bacon on them, it could easily be turned vegetarian by omitting the bacon.

Portobello Mushroom Pizza

Ingredients:
2 Portobello mushrooms, stems removed
2 tbsp. olive oil
3 cloves garlic, minced
½ jar of pizza sauce
1 cup mozzarella cheese, shredded
1 onion, diced
4 strips of bacon, cooked and crumbled

Directions:
1.)  Preheat the oven to 350 degrees.

2.)  With a damp cloth, wipe the Portobello mushrooms clean and remove the stems. Brush both sides of the mushrooms with olive oil and bake for 20 minutes, flipping halfway through.

3.)  While the mushrooms are baking, cook the bacon and sauté the garlic and onions.

4.)  Remove mushrooms from the oven and top with pizza sauce, sautéed toppings, bacon, and cheese. Broil until the cheese is melted and bubbly. This recipe serves two.

Double Layer Southwestern Pizza

This recipe is a cross between pizza and tostadas and is kid friendly.  I used Mission Carb Balance Tortillas to cut unnecessary carbs and it turned out great. 

Double Layer Southwestern Pizza

Ingredients:
1/2 pound Ground Beef or Ground Turkey
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 15-oz can black beans
4 9-inch flour tortillas (I used Mission Carb Balance)
1/2 cup of your favorite salsa
2 cups 3 Cheese Blend, shredded
2 green onions, chopped
2 roma tomatoes, diced

Directions:
1.)  Preheat oven to 350°F. Place meat, onion and garlic in a skillet over medium heat. Cook until beef or turkey is evenly browned. Drain off grease. Season the meat with chili powder, paprika, salt, and pepper.

2.)  Coat 2 pie plates with non-stick cooking spray. Place one tortilla in each pie plate and cover with a layer of refried beans. Spread half of the seasoned meat over each tortilla and then cover with a second tortilla.

3.)  Bake for 10 minutes in the preheated oven. Remove from the oven
and allow to cool slightly.

4.)  Spread half of the salsa over the top tortillas. Top each pizza with half
of the cheese, tomatoes, green onions, and olives.

5.)  Return the pizzas to the oven, bake until the cheese is melted, about 5 to 10 minutes. Remove from the oven and allow to cool slightly. Slice each pizza into 4 pieces and serve.