Prep time: 20 min
Bake time: 20 min
Yield: 2 main-dish or 4 appetizer portions
4 large or 6 medium portobello mushroom caps
8 oz. pizza sauce
8 oz. (2 cups shredded) mild meltable Italian cheese (esp. Fontina or Mozzarella)
1 small bell pepper, any color, diced
~24 olives (one small can), sliced
fresh basil leaves, chopped if large
grated parmesan cheese
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Gently brush debris from mushroom caps. Remove and discard stems. With a brush, lightly oil the top of each cap (it will soak in almost immediately - do not worry about saturating the cap), then place on foil gill-side up. Slather a generous 3-4 tablespoons of pizza sauce on each cap, followed by a layer of shredded cheese. Sprinkle on toppings.
Place baking sheet in oven and bake for 20 minutes. Pizzas are "done" when cheese is melted and the mushrooms have begun to leak juices (not just sauce) onto the foil. Remove from oven and let sit a few minutes, then transfer to another plate so that mushrooms are not soaking in juice. Serve immediately.
Pizzas can be prepared in advance and kept in the fridge for several days before baking.
Anything that works on pizza will work well here, so feel free to experiment with all your favorite toppings. Mushrooms can be made as carnivorous, vegetarian, or vegan as desired - just add or forego ingredients. If you are feeling recursive, top with sliced mushrooms.