Rob and I have been wanting to try out some veggie pizza. As he is the world’s best pizza maker, taking out of the diet 2 years ago hasn’t been his favorite thing.
Inspiration finally met planning while grocery shopping this weekend.
I give you Portobello and Eggplant pizzas.
For the portobello mushrooms. Clean off the stems first and take out all the gills. Brush off any excess soil with a dry paper towel. Next time I will use gloves or a spoon for this as the gross gills got under my fingernails. Yuck! Worse than working in the yard!!!!!!
Eggplants should be gently rinsed and then thinly sliced for a flat pizza surface. If you are not a skin person, just take the skins off before you slice the eggplant.
Place veggies on foil cooking sheet.
Cover / brush with olive oil and broil for about 6-8 minutes.
Remove from heat and place on a heat resistant working surface. Add veggies, meat, sauce, cheese, what ever. Place back into the oven for 8-10 minutes. You know it is done when the pepperoni is toasted and the edges just start to curl up (Rob’s pizza tip).
These little dandies can be made and stored in the fridge ahead of time. Since they are chilled coming out of the fridge, be sure to heat up the oven and cook them a little longer to get your veggie base completely heated/cooked.