↞ recipe box start page
Category: Pizza
Prep Time: Cook Time: Total Time:
1/2 cup Alfredo sauce, divided, recipe follows
1/2 cup pizza sauce, divided, recipe follows
2 (10 inch) pizza crusts, prepared but not baked
10 oz grated mozzarella cheese, divided
2 pinches Greek seasoning mix, divided
2 thin slices prosciutto ham, julienne cut, divided
14 large slices of Portobello mushrooms (use about 4 large mushroom caps, stems removed, roasted in oven until soft, about 10 minutes; divided)
2 tbsp chopped green onion, green part only, divided
Prepare Alfredo sauce and pizza sauce. Prepare crusts last.
As soon as crusts are rolled out, spread about 1/4 cup of each sauce on each crust using rubber spatula. The two sauces should mix and evenly cover crusts.
Preheat oven to 475 and set 2 racks to highest levels. Divide cheese over crusts, then divide seasoning. Put half the prosciutto over each crust, then top each pizza with half the mushroom slices, arranging in a pinwheel pattern. Top each pizza with half the green onions. Bake pizzas in preheated oven 8 to 12 minutes or until crusts are crisp and ingredients are hot, bubbly and browned. Remove pizzas from oven and cut each into 6 wedges. Place each pizza on a 10-inch round plate. Makes 4 appetizer servings.
Alfredo sauce
1 cup whipping cream
1/4 cup freshly grated Parmesan cheese
Pinch of garlic powder
1/2 tsp chicken soup base
1 1/2 tsp cornstarch and water
In small saucepan, bring cream to boil. Add cheese, garlic powder and base; and whisk until cheese is blended in. Reduce heat and simmer until cheese is melted. Combine cornstarch and water and mix well. Add to pan gradually, whisking constantly, until mixture thickens enough to coat back of spoon. Makes about 1 1/4 cups sauce.
Pizza sauce
1 1/2 cups regular pizza sauce
1/4 tsp Greek seasoning mix
1 tbsp sugar
Pinch of seasoning salt, poultry seasoning, garlic powder, dried oregano and dried basil
4 tbsp water
2 tbsp freshly grated Parmesan cheese
1/2 tsp baking soda
Combine all ingredients in heavy bottomed pan. Simmer about 15 minutes to combine flavors, stirring regularly. Makes about 1 1/2 cups.
view more member recipes
PORTOBELLO MUSHROOM PIZZA
view my recipes
print
save
Category: Pizza
Prep Time: Cook Time: Total Time:
1/2 cup Alfredo sauce, divided, recipe follows
1/2 cup pizza sauce, divided, recipe follows
2 (10 inch) pizza crusts, prepared but not baked
10 oz grated mozzarella cheese, divided
2 pinches Greek seasoning mix, divided
2 thin slices prosciutto ham, julienne cut, divided
14 large slices of Portobello mushrooms (use about 4 large mushroom caps, stems removed, roasted in oven until soft, about 10 minutes; divided)
2 tbsp chopped green onion, green part only, divided
Prepare Alfredo sauce and pizza sauce. Prepare crusts last.
As soon as crusts are rolled out, spread about 1/4 cup of each sauce on each crust using rubber spatula. The two sauces should mix and evenly cover crusts.
Preheat oven to 475 and set 2 racks to highest levels. Divide cheese over crusts, then divide seasoning. Put half the prosciutto over each crust, then top each pizza with half the mushroom slices, arranging in a pinwheel pattern. Top each pizza with half the green onions. Bake pizzas in preheated oven 8 to 12 minutes or until crusts are crisp and ingredients are hot, bubbly and browned. Remove pizzas from oven and cut each into 6 wedges. Place each pizza on a 10-inch round plate. Makes 4 appetizer servings.
Alfredo sauce
1 cup whipping cream
1/4 cup freshly grated Parmesan cheese
Pinch of garlic powder
1/2 tsp chicken soup base
1 1/2 tsp cornstarch and water
In small saucepan, bring cream to boil. Add cheese, garlic powder and base; and whisk until cheese is blended in. Reduce heat and simmer until cheese is melted. Combine cornstarch and water and mix well. Add to pan gradually, whisking constantly, until mixture thickens enough to coat back of spoon. Makes about 1 1/4 cups sauce.
Pizza sauce
1 1/2 cups regular pizza sauce
1/4 tsp Greek seasoning mix
1 tbsp sugar
Pinch of seasoning salt, poultry seasoning, garlic powder, dried oregano and dried basil
4 tbsp water
2 tbsp freshly grated Parmesan cheese
1/2 tsp baking soda
Combine all ingredients in heavy bottomed pan. Simmer about 15 minutes to combine flavors, stirring regularly. Makes about 1 1/2 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chancery Restaurant Portobello Mushroom Pizza
by sgre52160
1/2 cup Alfredo sauce (divided, see recipe) 1/2 cup pizza sauce (divided, see recipe) 2 (10-inch) pizza crusts, prepared but not baked 10 oz grated mozzarella cheese (divided) 2 pinches Greek sea
by sgre52160
1/2 cup Alfredo sauce (divided, see recipe) 1/2 cup pizza sauce (divided, see recipe) 2 (10-inch) pizza crusts, prepared but not baked 10 oz grated mozzarella cheese (divided) 2 pinches Greek sea
Stuffed Portobello Mushroom
by sgre52160
1 portobello mushroom cap 1 teaspoon good extra-virgin olive oil, plus additional for oiling pan and baking dish 1/4 cup red pepper, chopped 1 large green onion, white and light green parts, choppe
by sgre52160
1 portobello mushroom cap 1 teaspoon good extra-virgin olive oil, plus additional for oiling pan and baking dish 1/4 cup red pepper, chopped 1 large green onion, white and light green parts, choppe
Portobello Mushroom Fajitas
by sgre52160
3 tbsp lime juice 1 tbsp olive oil 2 large garlic cloves, minced 1/2 tsp ground cumin 1/4 tsp dried oregano, crushed 3 tbsp water 10 oz fresh portobello mushrooms 1 medium red, green or yellow
by sgre52160
3 tbsp lime juice 1 tbsp olive oil 2 large garlic cloves, minced 1/2 tsp ground cumin 1/4 tsp dried oregano, crushed 3 tbsp water 10 oz fresh portobello mushrooms 1 medium red, green or yellow
Portobello Mushroom Sauce
by sgre52160
5 1/2 oz condensed cream of mushroom soup 1 cup soybean oil 8 oz portobello mushrooms, finely chopped 1 cup flour 2 quarts plus 1 cup of water 1 tsp white pepper 2 tsp granulated garlic
by sgre52160
5 1/2 oz condensed cream of mushroom soup 1 cup soybean oil 8 oz portobello mushrooms, finely chopped 1 cup flour 2 quarts plus 1 cup of water 1 tsp white pepper 2 tsp granulated garlic
Portobello Mushroom Soup
by sgre52160
1/4 cup unsalted butter 5 leeks (white and pale green only), chopped 1 medium onion, chopped 10 oz portobello mushrooms, chopped (4 generous cups) 1/4 cup flour 3 cups chicken stock or broth 4 t
by sgre52160
1/4 cup unsalted butter 5 leeks (white and pale green only), chopped 1 medium onion, chopped 10 oz portobello mushrooms, chopped (4 generous cups) 1/4 cup flour 3 cups chicken stock or broth 4 t
view more member recipes
related CDKitchen recipes
Oven-Roasted Portobello Mushrooms
Roasted Portobello Mushrooms With Blue Cheese
Canadian Bacon Pizza
Portobello Mushroom Steak
Grilled Portobello Mushroom And Gorgonzola Risotto
Tofu Stuffed Portobello Mushroom
Grilled Portobello And Vegetable Stacks
Grilled Teriyaki-Ginger Portobello Mushrooms
Easy Portobello Mushroom Saute
Portobello Buffalo Tenderloin