YOUR SOLIN GENERATED RECIPE
Roasted Portobello Pizza with Fresh Tomato, Basil, and Melty Mozzarella
Enjoy a gourmet twist on pizza by using hearty Portobello mushroom caps as a savory, low-carb base, topped with juicy tomato slices, fresh basil, and a generous layer of melty mozzarella finished with a sprinkle of parmesan. This recipe is delicate in flavor yet rich in texture, perfect for a balanced dinner.
INGREDIENTS
2 large Portobello mushroom caps (~150g total)
1 medium fresh tomato (~123g)
5 fresh basil leaves
5 oz low-moisture part-skim mozzarella cheese (~142g)
1 tbsp grated parmesan cheese
PREPARATION
Preheat your oven to 400°F.
Gently remove the stems from the Portobello caps and, if desired, scrape out some gills to create a flatter surface for toppings. Place them on a baking tray lined with parchment paper.
Roast the mushroom caps in the oven for about 8 minutes to slightly soften and create a sturdy base.
Arrange thin slices of the fresh tomato evenly over the roasted mushrooms.
Sprinkle the low-moisture mozzarella cheese generously over the tomato, ensuring good coverage.
Return the tray to the oven and bake for another 10 minutes, or until the cheese is nicely melted and beginning to brown.
Remove from the oven and top with fresh basil leaves and a light dusting of grated parmesan cheese.
Allow the pizza to cool for a minute before serving, enjoying the medley of roasted flavor with a creamy, melty finish.