Portobello Pizzas

May 11, 2013

I love finding recipes that are not only easy and delicious, but good for you! This one does not disappoint. Another bonus is that it’s a gluten-free recipe. I made a few tweaks from the original recipe, including:
- Used caramelized onions and fresh basil leaves as toppings
- Subbed turkey pepperoni (you can omit to make it a meatless dish)
- Omitted the black olives, anchovies and sausage

I served these tasty personal pizzas alongside a quinoa salad and roasted asparagus sprinkled with blue cheese.

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Quick Tip: Wrap a few garlic cloves in aluminum foil (drizzled with evoo) and roast in the oven alongside the mushroom caps.

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One Response to “Portobello Pizzas”

  1. Brian Collins Says:

    Looks awsome, thx On May 11, 2013 5:00 PM, “The Hand That Rocks The Ladle” wrote: > > the dish diva posted: “I love finding recipes that are not only easy and delicious, but good for you! This one does not disappoint. Another bonus is this is a gluten-free recipe. I made a few tweaks from the original recipe, including: – Used caramelized onions and fresh basil ” >


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