1 pound pizza dough, use the recipe here.
3/4 cup pizza sauce, use the recipe here.
5 oz. bocconcini cheese or fresh mozzarella,
1/2 cup fresh spinach,
1 large portobello mushroom,
1 tablespoon garlic-infused oil,
1 teaspoon olive oil,
1 teaspoon chopped basil,
2 tablespoons whole-wheat flour,
sea salt and pepper to taste.
Recipe: Sprinkle your kitchen counter with the whole-wheat flour and roll the pizza dough to 14 inches in diameter. Grease a pizza pan with the olive oil and place the rolled pizza on it. If you are using pizza stone, turn on the oven earlier in order to heat the stone up. Brush the portobello mushroom with the garlic-infused oil and season it with the sea salt and pepper to taste. Cook the portobello mushroom on the grill, let it cool down and slice it to 1/2-inch strips. Spread the pizza sauce over the dough and top it with the spinach, chopped basil, sliced bocconcini cheese and sliced portobello. Bake the pizza in a preheated oven at 425 F until the pizza crust turns golden. If using a pizza stone, it needs to be preheated in the oven, otherwise the bottom of the pizza can never become crispy.
Cooking tip: For this recipe you can use baby portobello or even crimini mushrooms which are very similar if not the same.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.