Now, I love pizza. Homemade pizza. It is beautiful, with its thin crust, bountiful toppings, and sprinkling of cheese. But let’s face it: I don’t have time to make pizza every day. And some days, I just want something pizza inspired, because I want some veggies and potato wedges with it. Which is where these mushroom pizzas come in.
This recipe is fast, simple, and can use up anything you have in the fridge if you’re a student: bell pepper drying up in the crisper, tomatoes going a little squidgy, chilli peppers from that extragavant dish you didn’t actually end up making, the gherkins floating in that jar on the top shelf, and even canned ingredients such as tuna etc…
- 2 large Portobello mushrooms
- 2tsp tomato puree
- 30g mozzarella cheese
- Chosen toppings (I had chilli, gherkins, and pepper)
- Dried Italian herbs
- Turn the grill up high and let it heat up. Place the mushrooms underneath the grill for 5 minutes.
- Remove the mushrooms after this time, and apply chosen toppings, cheese, and herbs. Return to the grill for 10-15 minutes, until the cheese is melted
- Serve with your chosen sides, and dig in…
Not keen on mushrooms? Then try these quick and healthy pizza base alternatives…
- Pitta bread
- English muffin
- Courgette slices
- Aubergine slices