Rustic Tomato And Portabella Pizza Food

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.

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.

PIZZA-STYLE PORTABELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place mushrooms in a baking dish.
• Cook and stir tomatoes, balsamic vinegar, olive oil, basil, garlic, parsley, and red pepper flakes in a large skillet over medium heat until heated through, 5 to 10 minutes.
• Top each mushroom with 1/2 of the tomato mixture. Sprinkle pepperjack cheese and mozzarella cheese on top of tomato mixture; top with black olives and bread crumbs.
• Bake in the preheated oven until golden brown and crispy, about 25 minutes.

RUSTIC PESTO PIZZA

Steps:

• Make the pesto: place the toasted pine nuts in a bowl (or mortar) and crush with a wooden spoon (or pestle) to make a chunky paste. Add in the garlic and a pinch of salt and combine. Mix in the basil and Parmesan. Stir in the olive oil and season with pepper.
• Put a pizza stone onto the floor of the oven and preheat the oven to 425 degrees F.
• Put the dough onto a floured surface and knead and stretch the dough to about an 8-inch diameter. Dust a wooden pizza paddle with cornmeal and carefully transfer the dough. Spread the pesto over the dough, leaving 1-inch around the edge to form a crust. Top with the onion and tomato slices and season with salt and pepper. Scatter the olives all over the pizza and top with the fresh mozzarella. Slide the pizza onto the stone and bake until the cheese is melted and the crust is golden, about 8 to 10 minutes.

VEGGIE PORTABELLA PIZZA

Steps:

• Preheat the oven to 400*F.
• Coat a baking sheet with cooking spray.
• Place the mushrooms upside down on the sheet, bake for 5 minutes, then set aside.
• Combine the tomato paste, tomatoes, anchovy paste, if using, and garlic in a small bowl.
• Mix well.
• Spoon 1/4 cup of the sauce mix into the center of each mushroom.
• You'll have some leftover for a later batch.
• Layer the onion on top of the mushrooms, then sprinkle on the cheeses.
• Arrange the pepper slices on top.
• Add the salt and pepper to taste.
• Bake for 10 minutes until the cheese is golden brown and melted.
• Enjoy!

PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA

Steps:

• In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
• Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
• Toast bread and spread with tomato purée. Top purée with mushrooms.

SMOKED PORTABELLA MUSHROOMS AND TOMATOES

Steps:

• Cut out and discard mushroom stems and halve tomatoes lengthwise. Arrange mushrooms, gill sides down, and tomatoes, cut sides up, on rack of smoker.
• Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. Put tray on top of chips and put rack in tray. Put smoker on stove, using 2 burners, and heat, uncovered, over moderate heat until chips begin to smolder.
• Smoke mushrooms and tomatoes, covered, over moderate heat 30 minutes. Remove smoker from heat. Let mushrooms and tomatoes stand, covered, 30 minutes.

EASY RUSTIC TOMATO AND OLIVE PIZZA

Steps:

• Heat oven to 450ºF.
• Roll Perfect Parmesan Pizza Dough into 12x9-inch rectangle on lightly floured surface. Transfer to baking sheet sprayed with cooking spray. Fold edges 1/2-inch to form a crust.
• Spread dough with sauce; top with 1 cup cheese, tomatoes and olives.
• Bake 10 min. Top with remaining cheese; bake 8 to 10 min. or until cheese is melted and edge of crust is golden brown.

PORTABELLA AND TOMATO PIZZA

Steps:

• Preheat oven to 450F, or according to package directions.
• Brush crust with olive oil, top with garlic, and spread sauce all the way to the edges. I like to use a pasta sauce with flavors like basil or italian spices.
• Spread sliced mushrooms evenly over the crust, then top with tomato slices.
• Slice the goat cheese into 1/8-1/4 inch disks and distribute evenly.
• Sprinkle mozzarella cheese on top of it all.
• Bake on ungreased cookie sheet or pizza stone for 7-10 minutes, or according to package directions. Crust will be golden brown and cheese melted.