PORTOBELLO CAP PIZZA

This is just a teaser for a more in depth recipe we hope to soon post.   You can do these in a Dutch Oven or in your kitchen oven on a cookie sheet.  While an individual #3 cast iron skillet, for each cap,  provides even better presentation.

Here is the rough Recipe for two servings.

2 large Portobello Caps

Remove any stem
 
Pre browned Ground Turkey with fennel and other spices to mimic sausage.
We used ground turkey and our own spices.  You could brown any store bought sausage.  Or substitute with pepperoni, or other favorite meat/protein topping.
 
Place Caps on oiled cookie sheet, cast iron skillet, or Dutch Oven.  With the fin side facing up.

On the mushroom cap, layer the following in this order, splitting the ingredients onto the 2 caps:
Pizza sauce
Grated Parmesan cheese
Minced garlic
1 Roma tomato finely diced (Half for each cap)
Italian Seasoning
Salt & pepper
Browned seasoned Turkey
 
Bake at 400° for 25 minutes.
 
Remove from the oven.  Add a layer torn fresh basil leaves.  Then return them to the oven for 5 minutes.  Or until the fresh basil leaves wilt.
 
Remove from the oven once again.  Set oven to High Broil.  Layer on shredded Mozzarella cheese.  Return to oven. Broil 3 minutes. of until the cheese melts.

Serve hot with a pre-made salad and warm bread or bread sticks.

 

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