Did you know that pizza is the number one favorite food in America? It’s not hard to believe– pizza is delicious!
I like to make interesting, non-traditional pizzas at home. Mostly, because I figure if I am going to make a pizza that resembles pizza from a chain restaurant, then why not just order it and let someone else do all of the work! These portabello pizzas are my latest creation, and as part of my Seriously Simple Series they can be prepped, cooked, and served in under 30 minutes! In addition to being quick, easy, and delicious they are also naturally gluten free and paleo (if that’s what you’re in to). How awesome is that?! Enjoy!
– 4 portabello mushrooms
– 2 c. fresh spinach
– 1 c. marinara
– 3 plum tomatoes
– 1/2 red onion
– 1/4 cup sun-dried tomatoes
– 1 c. fresh basil
– 4 tsp balsamic vinegar
– 4 tsp smoked garlic powder (or regular garlic powder)
1. Preheat the oven to 350 degrees Fahrenheit.
2. Clean your mushrooms and place flesh-side up on a baking sheet lined with parchment paper. Drizzle a tsp of balsamic vinegar on each mushroom and sprinkle with smoked garlic powder. Set aside.
3. Slice the onion and tomatoes. Chop the sundried tomatoes.
4. Spoon about a quarter cup of marinara on each mushroom. Top with onion and tomato. Bake in the oven for about 15 minutes (or until the mushrooms release their liquid).
5. Top with sundried tomatoes and fresh basil. Serve over a bed of fresh spinach.