Portabella Pizza
Pizza remains a popular meal in this house. With two teenage sons it’s not hard to understand why and it makes for a relatively simple prep job for me too so I’ve got no issues with pizza…except that I’m trying to make lower cal, more nutritionally dense food for myself. The portabella pizza fits into that category plus it’s super easy and fast.
This pizza sports a big fat portabella mushroom cap as the crust. I piled it high with diced zucchini, onions, and a heirloom tomato. I tossed some Italian turkey sausage in, just about 1/3 cup, then I added some Penzeys Pizza seasoning and salt, tossed it again. The secret to loading the caps is to use your hands…that way you can press it firmly into the caps and really pile it on high.
Portabella Pizzas
(printer-friendly version)
3 portabella mushrooms, stems removed, caps wiped off
1 largish zucchini, weird, seedy middle scooped out, diced
1/2 medium red onion, diced
1/3 cup cooked Italian turkey sausage
1/2 cup mozzarella cheese, grated
Penzeys Pizza Seasoning
Olive oil
Salt
Preheat oven to 350°.
Place the 3 caps on a small baking sheeet, sitting up like cups. Combine the zucchini, onion, sausage, seasonings, and a slosh of olive oil. Toss them together well. Load the mushrooms with the filling, top with the cheese and put in the oven to bake for about 20 minutes or until the cap is tender and the cheese is golden brown.
Grilled peaches and rose veal chops
This Rose veal is from Jordandal Farm and is the result of young bulls that are pasture raised for 10 – 12 weeks before they are slaughtered. The flavor and texture of rose veal is unique…very tender with a tangy beefy flavor that is almost honeyed. The grilled peaches were so good that I had to kick myself for not trying this sooner. Really, get out there and grill some peaches, you won’t regret it. BTW…No meat was harmed by marination nor was the fruit sweetened for this photo…just salt and fire for the meat and fire only for the peaches. I try to keep it simple when the ingredients are this perfect.
