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Portobello Pizza

(1 Votes)
SERVES
2
COOK TIME
10 Min

Portobello Pizza is perfect for vegetarians and anyone who wants healthy, great-tasting, different foods. It substitutes a large portobello mushroom for a doughy pizza crust. Even better? It can be made in less than ten minutes!

What You'll Need:
  • 1 teaspoon extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 (6-ounce) package portobello mushroom caps (4 to 5), cleaned
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 slices (4 ounces total) mozzarella cheese
  • 2 ripe tomatoes, cut into 1/2-inch slices and grilled or roasted
  • 5 fresh basil leaves, chopped
What To Do:
  1. Preheat oven to 450 degree F. Coat a pizza pan with cooking spray.
     
  2. In a small bowl, combine olive oil and garlic. Brush mushroom caps on all sides with garlic mixture then  place upside-down in a circle on pizza pan. Season with salt and pepper then top evenly with mozzarella cheese, tomato, and chopped basil.
     
  3. Bake 10 to 12 minutes, or until heated through and the cheese is melted.

Adapted from The South Beach Diet by, and courtesy of, Arthur Agatston, M.D.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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It appears you have brilliantly repaired the version of this recipe published in the poorly edited South Beach Diet book, where this recipe has mismatched quantities and confusing instructions. You reduced the cheese from 12 ounces to 4, which is about right for 2 servings, and omitted the confusing instruction to arrange the mushrooms in a "circle," when a 6-ounce package typically contains only two caps. A couple of quibbles: You left out the oregano, but I like to include it. Also, I suggest including instructions for roasting the tomatoes as part of the procedure.

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