Who doesn’t love pizza? You cannot go into any city in the USA and not find at least 5 different pizza joints, and that’s just the small towns. Here, in New York City, they are everywhere! Why? well, if no one ate pizza, why would anyone in their right mind open a pizza place, right?
But a traditional pizza made with dough may not be your best option with swim suit season right around the corner. So this version, still gives you that “pizza” taste without adding inches to your bikini body.
The farmers market in Union Square, New York City is open 4 days a week. Since it is very early in the season there are not as many options as in the summer, but still enough to make some healthy choices. So as I was walking around and deciding what I wanted to prepare, I came across these gorgeous portobello mushrooms. They were perfect! I will definitely go back for more and purchase their other mushrooms too! Plus, I think it’s important to support the local farmer.
At first I was going to prepare a different recipe with these beauties, but then as I was walking home, I smelled pizza within just about every other street, making me crave pizza. But, not wanting all those extra calories I opted for a healthier version, but without any compromise to the satisfying taste of PIZZZZAAAAA!
So I hope you will try this recipe and provide me your feedback, and as always, Enjoy!
Ingredients: Serves 1
- 2 large Portobello Mushrooms, stems removed
- 2 teaspoons extra virgin olive oil, divided
- ½ cup chopped onion
- Salt to season
- 2 cloves fresh garlic, minced
- ½ teaspoon red pepper flakes
- 1 cup fresh tomatoes, chopped
- 1 large handful fresh baby spinach
- ½ teaspoon fresh oregano, plus a sprig for garnish
- ½ cup Fontina cheese, grated
- ½ cup Parmesan cheese, grated
Preheat the oven to 400 degrees. Wipe off the mushroom caps with a wet paper towel to remove any dirt and debris and remove the stems. Drizzle 1 teaspoon extra virgin olive oil in a small baking pan, large enough to hold the mushroom caps in a single layer. Place the mushroom caps in the pan, gill side up. Set aside.
Heat the remaining olive oil in a skillet and when hot add the onions. Cook over a medium low heat for about 3 minutes. Season with salt. Add the garlic, red pepper flakes and tomatoes and cook for 1-2 more minutes. Add in the baby spinach and oregano and cook until the spinach wilts. Take off the heat.
Place the fontina cheese on mushrooms. Then add the spinach and tomato mixture on top. Finally top off with the Parmigiano Reggiano cheese. Place in the preheated oven for about 25 minutes.