Portabella Pizzettas Food

PORTOBELLO PIZZAS

Steps:

• Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil. Bake at 350° for 20-25 minutes or until tender, turning once., Meanwhile, cook sausage over medium heat until no longer pink; drain. Stir in the pizza sauce, pepper, onion, mushrooms, Parmesan cheese and garlic. Divide among mushrooms; sprinkle with mozzarella cheese. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with basil if desired.

PORTABELLA PIZZETTAS

Steps:

• Thaw spinach and press out liquid, finely chop.
• Combine spinach, cheese basil, and pepper in a mixing bowl.
• Heat oven to 350 degrees.
• Clean mushrooms, remove stems.
• Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine.
• Spoon about 2 tablespoons of spinach mixture into each cap.
• Sprinkle with tomato and salt.
• Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan.
• Broil 4 inches from the heat for 3 to 4 minutes.
• Cut into quarters and serve.

GRILLED PIZZETTAS WITH MUSHROOMS, PANCETTA, AND STRACCHINO

Steps:

• To make the dough:
• Combine the dry yeast, sugar and WARM not hot tap water in a small bowl. Stir to combine and let sit for about 15 minutes. If the water is too hot it will kill the yeast and if it is too cold the yeast will not activate. When ready the yeast will look bubbly on top and smell very yeasty.
• Combine the flour and salt in a large mixing bowl. Make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, gradually stir the flour into the liquids until combined. Turn the dough out onto a smooth clean work surface and use your hands to knead the dough to a smooth homogeneous consistency. Lightly coat the mixing bowl with olive oil, and return the kneaded dough to the bowl. Cover with plastic wrap and put in a warm place until the dough has doubled in size, about 1 hour.
• Preheat the oven to 425 degrees F, and preheat the grill.
• For the topping:
• Add 2 tablespoons olive oil, the smashed garlic cloves, crushed red pepper and pancetta to a large saute pan over medium heat. Cook the pancetta slowly until it gets brown and crispy. Once the garlic has become golden brown remove it and discard. Turn the heat up to high and add the mushrooms. Season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Reserve.
• Portion the prepared dough into golf ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like, I like irregular shapes). If not using the dough right away, wrap each piece individually in plastic and reserve until ready to use.
• Brush the preheated grill with oil to remove any crud. Carefully arrange each piece of dough on the grill and grill on both sides until the dough is stiff and crisp and has grill marks on both sides. That little bit of char adds a DELICIOUS flavor!
• Schmear each piece with stracchino, top with the pancetta/mushroom mixture, and sprinkle with Parmesan. Put the pizza in the preheated oven until the cheese has melted, about 5 to 7 minutes. Remove from the oven, sprinkle with chives and drizzle with the aged balsamic, if desired.
• Mamma mia, what pizza!

PIZZETTA WITH ROASTED GARLIC BULBS AND CAMBOZOLA

Steps:

• Place a pizza stone in the oven and preheat oven to 450 degrees F.
• Press the dough out with your thumbs, and then place on a floured surface. Roll out dough to about 10-inch rounds.
• In a bowl, combine the olive oil, rosemary, and garlic. Brush some of the olive oil mixture on the pizzetta and sprinkle with some of the Parmesan.
• Bake on the pizza stone until pizzetta is golden and crispy, about 12 to 15 minutes.
• Remove from oven and cut into pieces. Serve with a piece of Cambozola and few cloves roasted garlic in the middle.
• Repeat with remaining pizzettas.
• Roasted Garlic:
• 1 bulb garlic
• 3 sprigs fresh thyme
• 1/4 cup extra-virgin olive oil
• Preheat oven to 400 degrees F.
• Chop off the top part of the garlic bulb, exposing the tops of the cloves. Wrap the garlic bulb loosely in foil, pour in olive oil, and top with thyme. Tighten the wrap around the bulb, leaving the top slightly loose to allow heat into the bulb. Place the bulb in the oven and bake for 45 minutes, or until the roasted cloves begin to peak out of the head.
• Yield: 1 bulb

PORTABELLA PIZZAS

Steps:

• Brush underside of stemmed portobello mushroom caps lightly with olive oil Sprinkle lightly with balsamic vinegar if desired.
• Cover with layer of cheese, then add favourite toppings as suggested or create your own.
• Broil on baking sheet about 6 inches from heat for 1 to 2 minutes or til cheese is bubbling and browned.
• Cut into wedges and serve warm.

GRILLED PIZZETTAS WITH PARMIGIANO, PROSCIUTTO AND ARUGULA AND WITH TALEGGIO AND PUTTANESCA

Steps:

• In a small saucepan, bring chiles and oil to a simmer. Remove from heat and let peppers steep in oil at least 1 hour.
• In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.
• In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.
• Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.
• Preheat oven to 425 degrees F and preheat grill to medium-high heat.
• In a small bowl, mix together the tomatoes, olives, capers, red pepper flakes and season with salt and a drizzle of olive oil, set aside.
• Brush and oil grill to remove any crud and clean.
• Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp. Top some of the dough with shaved Parmigiano and the other with Taleggio.
• Top the Taleggio pizzas with the tomato mixture. Place pizzas in oven until cheese melts, about 3 to 4 minutes. Immediately when the Parmesan pizzas come out of the oven, arrange prosciutto slices on top and then top with the arugula and drizzle with spicy chile oil. Cut pizzas into pieces and serve immediately garnished with chives.

PORTOBELLO PIZZAS

Steps:

• Preheat broiler.
• Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.
• While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.

PIZZETTAS

Steps:

• Preheat the oven to 200'C (400'F/Gas 6). Sieve the flour and salt into a mixing nowl and then make a well in the centre of the mixture.
• Pour the milk and oil into the well.Mix with a wooden spoon until the flour and liquids start to come together and form a soft dough.
• Lightly dust a work top and your hands with flour. Tip the dough out of the bowl and knead it for about 1 minute to form a smooth ball.
• Dust 2 baking sheets with flour. Divide the dough into 4 smaller balls, Using a rolling pin, roll wach piece into a 15cm(6 inch)circle.
• Carefully place 2 dough bases on each baking sheet.
• Top each base tith 1-2 tablespoons of the Tomato Sauce.
• Using the back of a spoon, spread the tomato in an even layer almostto the edge of the pizza base. Slice the mozzerella ball into 8-12 pieces.
• Add the mozzerella and any other toppings. Top with the cheddar cheese. Bake the pizzas for 10 minutes or until the base has risen and the top is golden.

PORTABELLA PIZZETTAS RECIPE

Steps:

• Thaw spinach and press out liquid, finely chop. Combine spinach, cheese basil, and pepper in a mixing bowl. Heat oven to 350 degrees. Clean mushrooms, remove stems. Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine. Spoon about 2 tablespoons of spinach mixture into each cap. Sprinkle with tomato and salt. Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan. Broil 4 inches from the heat for 3 to 4 minutes. Cut into quarters and serve.

PORTABELLA 'PIZZAS'

Steps:

• Preheat the oven to 350°F Lightly spray baking sheet with cooking spray.
• Wipe the portobellos with a damp paper towel, but do not rinse under water. Spray each with cooking spray and place on baking sheet.
• Bake for 10 minutes.
• Meanwhile, cut the tomato into eigths. Cut the basil into thin strips (chiffonade).
• Remove from portobellos from the oven and top each with the cheese, tomato wedges, basil, and pine nuts.
• Return to oven and bake for an additional 5 minutes, until the cheese melts slightly. Serve immediately.

PERSONAL PORTOBELLO PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
• Bake for an additional 20 minutes, or until cheese is melted and golden.