Portobello Ricotta Pizza
Loving pizza isn't a bad thing. Especially when you build it with healthy ingredients. This simple summer recipe makes grilling for a group fun and easy. Or if the weather forces you indoors, a warm oven is all you need.
Grilled Portobello and Ricotta pizza
1 whole grain pizza shell
3 Tbsp extra virgin olive oil, divided
1 clove garlic, finely chopped
1 cup portobello, crimini, or shitake mushrooms, chopped
1/4 cup chopped onion
1/4 cup red pepper, thinly sliced
1/2 cup part skim ricotta cheese (Hautly brand rocks)
6 fresh basil leaves, thinly sliced
1/4 tsp oregano
Sea salt and crushed red peppers to taste
Heat grill to medium.
Place crust on pizza board. Lightly brush or spray pizza crust with olive oil. Top crust with chopped garlic, then add mushrooms, onion and red peppers. Next add small dollops of ricotta, then sprinkle basil and oregano over top. Season to taste with sea salt and crushed red peppers.
Grill for 2-4 minutes until underside of crust is crisp. Turn grill off (or move pizza away from hot coals) and close lid for 4 minutes until the ricotta is melted.
Optional oven bake: Bake in preheated 425 degree oven for 8 min. or until crust is crisp and cheese soft.