Portobello Pizza

 

Portobello Pizza

Delizioso!

Have yourself a guilt-free, gluten-free pizza!

Portobello mushrooms make pretty delicious substitutes for pizza crust. Packed with the same intense flavors as the standard pizza pie but minus the calories. Just stuff the portebello caps with all of your favorite Italian pizza toppings. Make a portobello hawai pizza, a portobello caprese pizza, or whatever makes you happy ;)

These mini mushroom pizzas are so good!

Portobello - Pizza

 

Portobello Pizza
Serves 2
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 large Portobello Mushrooms
  2. 1 tbsp Olive Oil
  3. 1/2 cup Tomato Sauce (or your favorite pasta sauce)
  4. 1/4 Red Onion
  5. Mozzarella (or vegan cheese)
  6. Fresh Basil
  7. 1 tsp dried Oregano
  8. Salt and Pepper
Instructions
  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Remove stems from Portobello mushrooms. Clean the mushrooms by gently wiping the outside of the caps with kitchen paper or brushing any dirt off with a soft brush. Lightly brush caps with olive oil. Place the mushrooms on a baking tray, gills facing up. Cook for 8-10 minutes.
  3. Take you mushrooms out of the oven, you’ll notice they’re filled with liquid. Just take a paper towel and dab each of them to remove the liquid. Top the mushrooms caps with tomato sauce, minced red onion, cheese, oregano, salt and pepper. Bake for an additional 20 minutes, or until the mushrooms have softened and the cheese is melted.
  4. Garnish each pizza with fresh basil and serve immediately.
  5. Enjoy!
feistyveggies.com http://feistyveggies.com/

6 Ways To Serve Caprese

6 ways to serve Caprese

Buon Appetito!

In prospect that I’m going to spend my summer holidays in Italy, I’ve got inspired by Caprese salad, or Insalata Caprese. The famous Italian salad made of fresh sliced mozzarella, tomatoes and basil. Insalata Caprese is sometimes called insalata tricolore, referring to the three colors of the Italian flag: the red, white and green. Six fun variations of this classic summer salad:

 

1. Classic Insalata Caprese
Classic Insalata Caprese

The original Insalata Caprese is a very simple yummy salad. Combine fresh sliced mozzarella, tomatoes and basil, season with salt, pepper and olive oil. Try to get your ingredients as fresh as possible.

 

2. Caprese Sandwich
Caprese Sandwich

Pick your favorite Italian bread (for example ciabatta or forcaccia). Slice and spread with a tablespoon of pesto. (To make pesto: Roast 1 tablespoon pine nuts, combine with 1 peeled garlic clove in a food processor and pulse until finely chopped. Add a handful of basil leaves and 3 tablespoons olive oil. Pulse until blended. Season with salt and pepper.) Add sliced fresh mozzarella, tomatoes and garnish with a few basil leaves. If preferred you can also toast or grill your sandwich to make a panini.

 

3. Sweet Caprese Peach Salad
Caprese Peach Salad

Make a lovely sweet summer salad from fresh sliced peaches, mozzarella, tomatoes and basil, sprinkle over basil reduction. To make basil reduction: Pour 1/2 cup balsamic vinegar into a small saucepan and bring it to a boil over medium heat. Cook it for 5-15 minutes, or until reduced to a thicker glaze. Remove it from the heat and allow it to cool.

 

4. Caprese Wrap Rolls
Caprese Wraps

A great party snack! Spread a wrap with a tablespoon of pesto. (To make pesto: Start by roasting 1 tablespoon of pine nuts. Combine the roasted pine nuts and 1 peeled garlic cloves in a food processor and pulse until finely chopped. Add a handful of basil leaves and 3 tablespoons of olive oil. Pulse until blended. Season with salt and pepper.) Add sliced fresh mozzarella and tomatoes. Roll, cut into bitesize portions and serve!

 

5. Caprese Zucchini Noodles
Caprese Zucchini Noodles

A quick & easy lunch or dinner, that looks stunning on the plate. Turn your zucchini into noodles and toss with cheerful cherry tomatoes, little mozzarella’s and a fresh basil pesto. Check out the recipe here.

 

6. Caprese Salad Skewers
Caprese Skewers

These elegant and cute caprese salad skewers are a lovely party snack or side dish at a dinner party! Add a cherry tomato, basil leave and mini-mozzarella on a skewer. Serve with basil reduction. To make basil reduction: Pour 1/2 cup balsamic vinegar into a small saucepan and bring it to a boil over medium heat. Cook it for 5-15 minutes, or until reduced to a thicker glaze. Remove it from the heat and allow it to cool.

 

Zucchini Noodles with Pesto

ZucchiniNoodlesPesto

Hello Sunshine!

Today a beautiful “pasta” recipe to celebrate spring! A quick & easy lunch or dinner, that looks stunning on the plate. Turn your zucchini into noodles and toss with cheerful cherry tomatoes, little mozzarella’s and a fresh basil pesto.

Zucchini noodles make a great alternative for pasta. Gluten free and low-carb. You can have it raw or cooked, according to your liking. A fresh and healthy meal in minutes!

Zucchini Noodles Pesto

 

Zucchini Noodles with Pesto
Serves 1
Write a review
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1 Zucchini
  2. 2 tbsp Pine Nuts
  3. 2 Garlic Cloves
  4. 2 large handfuls of fresh Basil Leaves
  5. Olive Oil
  6. Salt and Pepper
  7. Handful of Cherry Tomatoes
  8. Mozzarella (optional)
Instructions
  1. Use a spiralizer, mandoline or julienne peeler to slice the zucchini into noodles. Toss in some salt and set aside in a strainer to rest for ten minutes. Then push down on noodles to drain any excess liquid (do not rinse).
  2. Slice the cherry tomatoes into halves.
  3. Make the pesto. Start by roasting 2 tablespoons of pine nuts. Combine the roasted pine nuts and 2 peeled garlic cloves in a food processor and pulse until finely chopped. Add the basil leaves and 6 tablespoons of olive oil. Pulse until blended. Season with salt and pepper.
  4. In a large skillet heat some olive oil and the zucchini noodles on medium high heat. Sauté for 2-4 minutes or until the zucchini noodles are slightly softened. Add the pesto, cherry tomatoes and mozzarella. Heat for another minute, then serve.
  5. Enjoy!
Notes
  1. Raw: you can have the zucchini noodles raw or cooked, according to your liking.
  2. Vegan/ Dairy-free: you can serve it without mozzarella (or with vegan cheese).
feistyveggies.com http://feistyveggies.com/