Mushroom Margarita Pizza

SERVING SIZE: 3-4 DIFFICULTY LEVEL: EASY

PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES

 
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INGREDIENTS:

  1. 2 cups of cherry tomatoes

  2. 1 cup of sweet basil

  3. 4-6 slices of fresh mozzarella

  4. 4 portabella mushroom caps

  5. 1 tbs olive oil

  6. salt

  7. Balsamic glaze

 

PREP:

  1. Prepare the mushrooms caps by removing the stem and scrape out the gills (black section under the cap) with a spoon.

  2. Gently wash with water to rinse off any remaining gills.

  3. Cut cherry tomatoes in half and mince your basil.

  4. Cut your mozzarella into thick ⅓ inch slices.

COOK THE PORTABELLA MUSHROOMS:

  1. Place your broiler high with the oven tray 4 inches below the burner.

  2. Place mushroom caps on a backing sheet and coat with oil, toss until evenly coated.

  3. Place under the broiler for 4 minutes, 2 minutes a side and flip. After you take out the mushrooms, set your oven to 400F.

COOK THE PIZZAS:

  1. Place the cap upside down and, place your mozzarella slice, a few tomatoes, some basil and a sprinkle of salt.

  2. Place in your 400 degree oven for 10 minutes until your cheese is melted. Drizzle with balsamic vinegar and serve!

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