Thursday, September 30, 2010

Portabella Mushroom Pizza (crustless) $4,22

No crust on your pizza you gluten intolerant person
No carbs in your pizza you low carb eater
Veggie lover
Food Adventurer

whatever the reason for trying this crustless, portabella mushroom based pizza, CONGRATULATIONS for breaking out of the norm!

Ingredients - SERVES ONE

1 lg. portabella mushroom cap $2.99

1/4 cup pasta sauce .20
1/4 cup part-skim mozzarella .25
1 cup cooked spinach(frozen or fresh) .60
1 clove garlic.08
1.tbsp dried basil .10
fat-free cooking spray

Preheat oven to 350 degrees.
Wipe the cap clean of any dirt. Trim mushroom stem flat with cap.
Place mushroom cap on foil and bake for 5-10 minutes before proceeding with toppings. Remove from oven.
Spray both sides of mushroom cap with cooking spray. Place on baking dish, gill side up (that's the fancy, official name for the black feathery side).
Cover generously with garlic and sauce, then top with spinach, cheese and basil. Place in oven and bake for 6-8 minutes, or until the cheese is melted. Broil for the last minute or two if you want your cheese browned on top.
Serve immediately.

I've listed this as an appetizer because it would be a fun party food cut into little wedges!

Here's a picture of another of those nights where my dish and Barbara's look EXACTLY the same.  we really do think alike on these projects so frequently!  YUMMY

1 comment:

  1. OH MY GOSH this looks AMAZING. EXACTLY as i pictured it! You are amazing!