Portobello Pizza
Source of Recipe
Heidi
List of Ingredients
Portobello Pizza
Serves: 8
Ingredients:
8 large portobello mushrooms (about 2 ounces each), stems removed
4 tablespoons olive oil, plus more for drizzling
1 tablespoon balsamic vinegar
1/2 cup dry white wine
Coarse salt and freshly ground black pepper, to taste
8 sprigs fresh thyme, picked
1 bunch broccoli rabe, trimmed, cut into 1-inch pieces
2 cloves garlic, one clove thinly sliced, one clove minced
Pinch of red-pepper flakes
1 pint mixed pear tomatoes, yellow, red, and orange
1/4 cup loosely packed basil leaves, thinly sliced
1 bulb fennel, halved and thinly sliced with a Japanese mandoline
1/2 pound prosciutto, thinly sliced
1 ball (about 1 pound) fresh mozzarella cheese, thinly sliced
3 ounces Parmesan cheese, shaved, more if needed
1/4 cup oil-cured black olives, pitted
Recipe
1. Heat oven to 400 degrees. Place 1 tablespoon olive oil in
roasting pan. Arrange mushroom caps in a large roasting pan, bottom-
side up. Drizzle mushrooms with balsamic vinegar and wine. Season
with salt and pepper. Scatter thyme leaves and sprigs over
mushrooms, and cover the roasting pan with foil. Transfer to oven,
and roast until mushrooms are fork-tender and cooked through, about
25 to 30 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add
broccoli rabe, and cook until bright green and just tender, about 1
to 2 minutes. Remove from heat, drain, and transfer to a bowl of ice
water. When cool, drain, and pat dry.
3. Heat 1 tablespoon olive oil in a large sauté pan over medium
heat. Add sliced garlic, and cook until fragrant, about 30 seconds.
Add blanched broccoli rabe, red-pepper flakes, and season with salt
and pepper. Sauté until broccoli rabe is tender and heated through,
about 3 to 4 minutes. Remove from heat, transfer rabe to a bowl, and
return skillet to heat.
4. Add 1 tablespoon olive oil to skillet. Add minced garlic, and
heat until fragrant, about 30 seconds. Add cherry tomatoes and
basil. Sauté tomatoes, shaking pan often until tomatoes just pop,
about 3 to 4 minutes. Season with salt and pepper. Remove from heat,
and set aside. Return skillet to heat.
5. Add 1 tablespoon olive oil to skillet. Add half of the fennel,
reserving the other half, which will be used as a topping. Season
with salt and pepper. Cook until limp, about 2 to 3 minutes. Remove
from heat, and set aside.
6. Remove mushrooms from oven, and arrange on serving platter,
bottom-side up. Arrange toppings on mushrooms as desired. Layer
broccoli rabe with fresh tomatoes and mozzarella. Melt the cheese by
placing the mushroom pizzas under the broiler. Another flavorful
combination is prosciutto, fennel, shaved Parmesan, and chopped
olives. Drizzle mushroom pizzas with olive oil, and serve
immediately.
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