Portobello is my favourite type of mushroom.
It's rich earthy robust flavour just makes other mushrooms pale in comparison. Whenever it's on sale at the supermarket, I'm sure to reach for a pack.
Usually, it becomes mushroom pasta. But today, it's pizza!
Ultra thin crust pizza, using wraps as the crust. Easy peasy!
I don't really have an exact recipe. Unlike cakes and the likes, it's not as critical to get the proportions right. It's really about what you like. So, here goes...
Tortilla wraps (your choice of plain, wholemeal or flavoured)
Tomato puree or sauce, 3-4 tbs per pizza
Sugar, 1 tsp per pizza
Balsamic vinegar, 1/4 tsp per pizza
Onions, thinly sliced
Fresh oregano, chopped
Portobello mushrooms, thinly sliced
Cheese (mozarella and red cheddar), grated
1 - Brush tortilla with olive oil. (This prevents the crust from becoming soggy from the sauce.)
2 - Spread sauce till about 1/2" from the edge.
3 - Spread topping in layer by layer, ending with the cheese.
4 - Bake at 220*C for about 10 min till cheese has melted and edges of tortilla are brown.
Thumbs up from hubby! He even asked for a second helping :)
It's a quick and easy meal. Tastes great. No oily frying. Minimal utensils = less washing.
Definitely gonna make more of this in future! Perhaps with smoked salmon, dill yoghurt and rocket salad. Yumm....