Portobello Pizza with Fresh Mozzarella
30 minutes or fewer
Although portobello mushrooms, arugula and fresh mozzarella may make you think of a contemporary, upscale pizza, the taste of this pie is reminiscent of an old-fashioned pizza parlor.
- 1 12-inch (1-lb.) prepared pizza crust, such as Rustic Crust
- 1 Tbs. plus 2 tsp. olive oil
- 3 medium-size portobello mushrooms, chopped (about 2 cups)
- 3 cloves garlic, minced (about 1 Tbs.)
- 1 Tbs. balsamic vinegar
- 1 cup prepared marinara sauce
- ⅓ cup diced red onion
- 8 oz. fresh mozzarella, drained, and cut into ¼-inch-thick slices
- ⅓ cup grated Parmesan cheese
- 2 cups arugula or baby spinach
1. Preheat oven to 450°F. Coat 12-inch round pizza pan or baking sheet with cooking spray, and set crust in pan.
2. Heat 1 Tbs. oil in large nonstick skillet over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned and tender, stirring occasionally. Add garlic, and season with salt and pepper. Cook 30 seconds, stirring often. Stir in vinegar, and remove from heat.
3. Brush crust with remaining 2 tsp. olive oil. Spread sauce on crust. Scatter mushroom mixture on top. Sprinkle with red onion. Arrange mozzarella slices over vegetables, and sprinkle with Parmesan.
4. Bake 10 minutes, or until cheese has melted. Scatter arugula on top. Cut into slices, and serve.
October 2006 p.51