I spent all last week home alone (my guys had a baseball tournament!) and during my cooking-for-one adventure, I got hooked on Portobello Mushroom Pizzas. Cooking for one is quite a trip! I would have experimented more with toppings with these pizzas but I made a goal to only grocery shop once last week. #introvertlife
What I have learned about cooking for one AND cooking for others while feeding myself is that
It’s always a battle of
how much energy do I have?
vs.
how much am I worth the effort?
Tracy a year ago would have just spent the week eating cereal for dinner while current Tracy knows the importance of nourishment. She knows she’s worth the effort and is happy this “pizza” situation requires very minimal hands-on time and scratches the pizza itch that she so desires! The cleanup was simple too…
Plus there’s a crispy cheese bit involved in the process and no one complained about mushrooms. I AM THE ONLY ONE WHO LOVES CRISPY CHEESE AND MUSHROOMS IN MY HOUSE!
Ingredients involved:
Drizzle mushrooms with olive oil and sprinkle with salt & pepper. Bake!
Get the toppings ready.
One of the reasons why we cook them first before topping is to release some of the moisture. It will also give the toppings a more solid foundation.
Marinara!
Followed by toppings.
Get ready to go in the oven.
DONE DONE DONE
Mushroom lovers, this is for you!
Try it and you’ll see why I am on a mushroom pizza bender.
Portobello Mushroom Pizzas
serves 1-2
- 2 portabello mushrooms, stems removed
- 1 tablespoon extra virgin olive oil
- salt + pepper
- 1 cup shredded mozzarella
- 6 pepperoni slices, chopped
- red pepper flakes
Preheat oven to 400F. Place mushrooms on a baking sheet and drizzle tops with olive oil and sprinkle with salt & pepper. Bake for 15 minutes. Add marinara sauce to the top of each cooked mushroom, followed by cheese, pepperoni, red pepper flakes, and any other toppings you’d like to add. Bake for another 15 minutes. Serve hot.
