Ultimate Portobello Mushroom Pizza

Name: Ultimate Portobello Mushroom Pizza
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 2 slices each
Ingredients: 1/4 cup olive oil; 1 clove garlic; 1/2 tsp oregano; 1/2 tsp basil; 1/4 tsp thyme; 1/4 tsp rosemary; 1 pinch crushed red pepper; black pepper; 1/2 tsp salt; 3 oz. tomato paste; 1/2 tsp honey; 1 pizza dough; 1 Tbsp olive oil; 1 portobello mushroom; salt; black pepper; 4 oz. mozzarella cheese; 2 oz. feta cheese; parsley

User Reviews

4.9

14 reviews

Excellent

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings
3 2 slices each
Calories
69817 kcal
Course
Main Course, Others
Cuisine
Vegetarian

Ultimate Portobello Mushroom Pizza

Nancy Wheeler

Report

Make this gourmet homemade Portobello Mushroom Pizza for a fraction of the price of take out! Use homemade dough for the best value, or store bought for convenience.

Share:

I Made This!

1 person made this

Print

102 people printed this

Save this

6 people saved this

Ingredients

Servings

(Not) Sun Dried Tomato Sauce

1/4 cup olive oil $0.64
1 clove garlic $0.08, minced
1/2 tsp oregano $0.03, dried
1/2 tsp basil $0.03, dried
1/4 tsp thyme $0.02, dried
1/4 tsp rosemary $0.02, dried
1 pinch crushed red pepper $0.02
black pepper $0.02, freshly cracked
1/2 tsp salt $0.02
3 oz. tomato paste $0.27
1/2 tsp honey $0.02

Pizza

1 pizza dough $0.59, large
1 Tbsp olive oil $0.16
1 portobello mushroom $1.91, cap
salt $0.05
black pepper $0.05
4 oz. mozzarella cheese $1.00, shredded
2 oz. feta cheese $1.12, crumbled
parsley $0.20, handful, chopped, optional

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Make the (not) Sun Dried Tomato Sauce first. Add the olive oil, garlic, basil, oregano, thyme, rosemary, crushed red pepper, salt, and some freshly cracked pepper to a small skillet. Stir and heat the mixture over low heat for about 3 minutes. It’s okay if it sizzles slightly, but you don’t want it to get hot enough that the herbs burn.
Add the tomato paste and honey. Allow it to heat through as you stir. It will not form a smooth sauce. Continue to stir and heat over low for about 5 minutes or until you notice the tomato paste has darkened slightly. Remove the sauce from the heat, then set aside.
Gently wash any dirt or debris off the portobello mushroom. Cut the mushroom in half, then into thin strips. Add the sliced mushroom to a large skillet with 1 Tbsp olive oil and a pinch of salt and pepper. Cook over medium heat while stirring until the mushroom slices have softened and turned dark brown (3-5 minutes). Set the cooked mushrooms aside.
Adjust your oven's rack to the highest position and preheat the oven to 500ºF. Stretch the pizza dough out to fit the pizza pan. Spread the (Not) Sun Dried Tomato Sauce over the surface of the dough and use any extra oil to brush the crust.
Sprinkle the mozzarella over the tomato sauce, then add the cooked mushroom pieces and crumbled feta.
Bake the pizza for 7-10 minutes in the fully preheated oven, or until the cheese is bubbly and slightly browned on top. Finish the baked pizza with a little chopped fresh parsley. Cut the pizza into 6 or 8 pieces and serve.