If you’re trying to avoid pizza crust because of too many carbohydrates or too much gluten, there is a solution. Fralo’s Art of Pizza in Leon Springs offers a portobello mushroom pizza that’s not on the menu, but it is available if you know to ask for it.
I tried to make my own version the other night for a quick dinner and found it both easy and delicious, with that almost marrow-like quality of the portobello shining through.
This dish can be an appetizer or a main course with a tossed salad alongside it.
And like any great pizza, you can tailor it to fit your tastes, with everything from green olives to anchovies to ham and pineapple.
Grilled Portobello Pizzas
1 clove garlic, minced
Extra-virgin olive oil
2 portobello mushrooms, stems removed
Dried oregano or basil, to taste
Salt, to taste
Black pepper, to taste
Your choice of toppings
Light your grill and get it hot. Spray with oil.
Sauté the garlic — and onion or green pepper, if you’re using — in the olive oil.
Brush the portobello caps on both sides with the oil. Place the caps with the top down on a plate. Sprinkle the garlic on the cap. Cover with a little tomato sauce, about 2 tablespoons, but not enough to make the cap soggy. Add oregano or basil, salt and pepper to taste. Top with onions, pepper, black olives, anchovies, pepperoni or whatever topping you choose. Top with mozzarella cheese (you can use shredded or a deli slice to cover the top).
Turn the grill down to medium-low heat. Place the mushrooms on the grill and close the lid. Let cook for at least 7 minutes so the cheese can melt. When the cheese has melted, remove from the grill and serve.
Makes 2 pizzas.
Adapted from Fralo’s Art of Pizza