It has been an exciting week over here at DR: DR-Sis got engaged! Rest assured: I am going to DIY the sh*t out of this wedding!!! What’s that, DR-Sis? You don’t need my help? Well, maybe you should have gone through with that whole divorcing-the-family plot you had when you were 17. Because this. is. happening. Yaaaay!
Pinterest is going to show up at this wedding and then duck out in shame when it sees the wedding-cake-with-cupcakes-inside-served-in-mason-jars-with-cream-cheese-and-crushed-oreos*-hand-tied-with-twine-and-small-handles-for-carrying-home <hits three-pointer at buzzer>. Betcha never thought of that, Pinterest!!!
Yes, that sound you hear is DR-Sis eloping.
Anywhoo, this recipe is for DR-Sis, since she can’t eat gluten. Reality check: DR-Sis never cooks and the rest of you will just order real pizza. I guess this recipe is for me.
*why does every recipe on pinterest involve cream cheese and/or oreos? just me?
Portabella mushroom pizzas, serves 2, adapted from BodyrockTV
-1/2 white onion
-2 T olive oil
-4 cloves garlic
-about 1/4 cup fresh basil
-juice from 1/2 lemon
-3 or 4 of the biggest portabella mushrooms you can find
-about 1 cup mozzarella cheese (I tried the Diaya brand this time and it was pretty good!)
-salt & pepper to taste
First, the pre-work: Chop up your white onion, tomatoes, and basil. Mince the garlic. Slice the leek into thin coins (I only use the white and light green portions).
Preheat oven to 400 degrees.
Bake for about 12 minutes, then change oven temp to broil and cook for 1-2 additional minutes (keep an eye on them so they don’t burn – this is just to get the cheese browned a little). Note: I baked my pizzas on a cookie rack on top of my cookie sheet. This keeps them from sticking and also drains out some of the excess moisture from the mushrooms. If you don’t have a rack, don’t sweat it – just use some parchment paper or spray the cookie sheet with a little oil to keep from sticking.