Mushroom Crust Pizzas
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Ingredients
- 4 large portabello mushroom caps, wiped cleaned and the gills removed
- 8 tablespoon pizza sauce
- 1/2 cup shredded provolone
- 1/2 cup shredded mozzarella
- 4 slices shaved Parmesan (about the size of your mushroom cap or slightly larger)
- 2 baby bell orange peppers, cut into rounds
- 4 slices prosciutto or pepperoni *can be left out to go meatless
- 1 teaspoon oregano
- Olive oil mist
Instructions
- Preheat oven to 400F.
- Place a cooling rack on top of a rimmed baking sheet.
- Lay the mushroom caps stem side down.
- Mist the tops of the caps with olive oil.
- Bake for 10 minutes.
- Remove from the oven and using tongs, gently flip the caps over, stem side up.
- Spoon 2 tablespoon of pizza sauce into each cap. You can add more if you like.
- Place the prosciutto on top of the sauce.
- Evenly divide the shredded cheeses over top the meat.
- Place the shaved Parmesan on top of the cheeses.
- Place some of the pepper rings on top followed by the oregano.
- Place back in the oven for 10-15 minutes or until the cheeses are all melted and the mushroom is tender but still slightly firm (you want this to be a crust that you can cut with a knife).
- Remove from the oven and serve.