best pizza ever!

I’m feeling meh and in need of about a box of tissues a day, it’s pretty awesome having allergies!  I was hungry last night but not in the mood for a big food production so I decided to try out a recipe I saw Hungry Girl talking about on the Today Show last week, pizza-bellas.   Basically two portabella mushroom caps but the mushroom is the CRUST!  Genius right?  So freaking amazing, I just did mine with crushed tomatoes, mozzarella cheese and some basil on top but the original recipe is here.    Image via Hungry Girl as well:

Ingredients:

2 large portabella mushrooms
2 sticks light string cheese
1/4 cup canned crushed tomatoes
1/2 tsp. chopped garlic
Dash Italian seasoning
8 slices turkey pepperoni (like the kind by Hormel), chopped
2 tbsp. canned sliced black olives

Directions:
Preheat oven to 400 degrees.

Remove mushroom stems, chop, and set aside. Place mushroom caps on a baking sheet sprayed with nonstick spray. Bake in the oven for 8 minutes.

Meanwhile, break each stick of string cheese into thirds and place in a food processor or blender — blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside.

Remove sheet from the oven but leave oven on. Blot excess liquid from mushroom caps and set aside.

In a small bowl, combine crushed tomatoes, garlic, and Italian seasoning. Mix well and equally distribute between mushroom caps; spread until smooth and even. Sprinkle shredded/grated cheese over the saucy layer on each cap. Top with chopped mushroom stems, pepperoni, and olives.

Bake in the oven for 8 – 10 minutes, until cheese has melted. Eat as soon as you can without burning your mouth!

MAKES 2 SERVINGS

If you’re looking for a super yummy, quick and tasty healthy recipe this is my new go to !   I’m also going to see if I can get my little one to try this out…I bet if I grilled the mushroom first he’d never even realize it wasn’t an english muffin!

Off to own this dreary day.

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