Vodka Sauce Pizza.

We love this vodka sauce pizza! Flavorful crust topped with perfect vodka sauce and fresh mozzarella. Sprinkle with basil and parmesan. It’s absolutely incredible. Is there anything better than pizza friday?!  I think not! We live for pizza friday… or any pizza day, really. The kids absolutely love making their own pizzas. We turn it […]

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We love this vodka sauce pizza! Flavorful crust topped with perfect vodka sauce and fresh mozzarella. Sprinkle with basil and parmesan. It’s absolutely incredible.

Is there anything better than pizza friday?! 

vodka sauce pizza

I think not! We live for pizza friday… or any pizza day, really. The kids absolutely love making their own pizzas. We turn it into a whole fun assembly line thing – roll your own dough, add your toppings make your own pizza! It’s something we all look forward to. 

Plus, the tend to eat more variety when they make the pizzas themselves!

vodka sauce in a skillet

Speaking of variety, these pizza photos don’t have much. I mean, it’s sauce and cheese for a reason. And let me tell you about that reason! 

It’s all about the VODKA SAUCE.

dough with sauce and cheese

Why is vodka sauce SO good? It’s so rich and thick and wonderful. When I first started making my vodka sauce pasta, we literally wanted to eat it every week. It is that incredible. 

And somehow, it wasn’t until recently that I thought about putting the vodka sauce on pizza.

How on earth did I miss this?

vodka sauce pizza

A few months ago we got a vodka sauce pizza and it was unreal. We’re talking next-level wonderful. The entire pizza went that night between four adults. And it was incredibly simple. The vodka sauce pizza we had was an upside down pizza, with crust, then cheese, then sauce on top.

It didn’t even look that appetizing, that’s how minimal it was. Plus the top was just a layer of… sauce.

But then with one bite we just about lost it. Fantastic. And I knew I had to make it! 

vodka sauce pizza

I switched things up a bit. I just use my regular dough, my vodka sauce and fresh mozzarella. Plus a little basil too! 

Yes. It’s that easy.

vodka sauce pizza

Kind of like a margherita pizza feel, but with vodka sauce. It is a DREAM.  (more…)

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Taco Puff Pastry Pizza.

This taco puff pastry pizza is such a great weeknight meal! Flaky crust topped with taco meat, cheese, beans and all your favorite toppings. It’s super satisfying and everyone loves it.  New weeknight dinner alert!  This is what happens when you combine two of your favorite things! Taco + pizza = match made in heaven. […]

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This taco puff pastry pizza is such a great weeknight meal! Flaky crust topped with taco meat, cheese, beans and all your favorite toppings. It’s super satisfying and everyone loves it. 

New weeknight dinner alert! 

taco puff pastry pizza

This is what happens when you combine two of your favorite things! Taco + pizza = match made in heaven. And please let the record show that’s the only kind of math I can do. 

I don’t mind. 

puff pastry with refried beans and cheese

When I was a kid I weirdly liked the taco pizza in the school cafeteria. Thinking back to it now, of course, I can’t even fathom it because today I can make it so much better. Like, so much! So, so much. 

taco puff pastry pizza

It’s no secret I’m obsessed with all things puff pastry. Have been forever. There are five (maybe six?!) recipes for puff pastry pizzas/snacks in Everyday Dinners. It’s one of my go-tos for a quick and easy dinner or appetizer or snack.

This fun taco spin is perfect for a weeknight meal, for a game day snack or even a little lunch if you have the time. The best part is that you get to make the rules and use all the ingredients you love. Make it your own!

pickled onions

Here’s the deal!

Grab a sheet of puff pastry – make sure it’s thawed if yours is frozen. For the record, my favorite brand is the wewalka puff pastry! It’s refrigerated and fantastic. 

Add on a layer of refried beans. Then a layer of cheese! Then a layer of taco meat. I season mine myself, which is why the ingredient list is rather long. We LOVE this seasoning mix. You can use it or even a packaged one if you are looking for a shortcut!

If you’re feeling it, you could use chicken too. Use shredded rotisserie chicken for ease! I tend to use ground turkey most of the time. Or leave the meat off entirely and do a layer of black beans!

Also, P.S.: even though you may be tempted to add more taco meat, I suggest not doing so. If you make the toppings too heavy, the pastry doesn’t cook through and the whole thing loses its light and fluffiness. You know? 

taco puff pastry pizza

Then I add a drizzle of taco sauce or salsa. I have a deeeelish taco sauce recipe in Everyday Dinners! It’s like, copycat taco bell. Excellent.

So once that is all layered up and ready to go, bake it until flaky and fluffy and cheesy and melty.  (more…)

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Grilled BBQ Pulled Pork & Sweet Corn Pizza.

This pulled pork pizza is loaded with fresh sweet corn, barbecue sauce, herbs, cheeses and pickled onions. So delicious and flavorful! Love me a good summer grilled pizza!  This is a big big favorite in our house. Pizza on the grill? Check. BBQ pulled pork, all saucy and tangy and wonderful? Check again. Super sweet […]

The post Grilled BBQ Pulled Pork & Sweet Corn Pizza. appeared first on How Sweet Eats.

This pulled pork pizza is loaded with fresh sweet corn, barbecue sauce, herbs, cheeses and pickled onions. So delicious and flavorful!

Love me a good summer grilled pizza! 

BBQ pulled pork & sweet corn pizza

This is a big big favorite in our house. Pizza on the grill? Check. BBQ pulled pork, all saucy and tangy and wonderful? Check again. Super sweet and crisp corn, at its peak flavor? Major check. 

You won’t want to stop eating this pizza, I swear!

BBQ pulled pork & sweet corn pizza ready for the grill

The pizza has just about everything I love. The pulled pork is amazing. The sweet corn is so delicious right now. I slice it directly from the cob on to the pizza – it’s refreshing and crunchy. Then we have melty cheese, more BBQ sauce, a bunch of fresh herbs and some pickled onions. 

Seriously, it has all the flavors that you need. 

BBQ pulled pork & sweet corn pizza

Pulled pork is quite possibly my favorite meat ever, so I’m always looking for new and fun ways to use it. It’s so versatile and everyone else in the house loves it, so I knew we couldn’t go wrong with pizza. Plus, I shared a pulled pork pizza nearly a decade ago that is also loaded with flavor. 

I knew a summer version would be incredible. 

BBQ pulled pork & sweet corn pizza

This recipe is PERFECT for leftover pulled pork. You know, if you have a party or even just a larger sunday dinner and have some pulled pork leftovers? Oh yes, this is exactly what you should do with it.

In fact, I would never make pulled pork JUST for this recipe. I mean, maybe with this in mind for leftovers, yes, but never just for it.

I love pulled pork way too much  – so if I’m making it, we’re most likely serving it as a sandwich! With lots of slaw and BBQ sauce of course.

BBQ pulled pork & sweet corn pizza

Or maybe – you even have pulled pork in the freezer? I often take the leftovers and toss them in the freezer. Or make a double batch at once so I can immediately freeze some for a future meal. It’s one of the only things I think is worth throwing in the freezer – and the flavor stays so well. 

It’s so good!

BBQ pulled pork & sweet corn pizza

Now I will say, if you’re just madly craving this pizza (don’t blame you, it’s fab!), there is another option! Both costco and the jack daniel’s brand makes prepared pulled pork and it’s in the cold/deli section. I’ve used it in a pinch for parties and it’s pretty good. All you do is heat it in the oven or even the slow cooker – or a saucepan! And you’ve got pulled pork for your pizza. Wins all around! 

When it comes to cheese, I like a mix of classic italian cheeses here with sharp white cheddar. The white cheddar gives a nod to the BBQ sauce and really brings out that sharp flavor. I highly suggest doing both!

Lots of BBQ sauce on top! Whatever sauce you love – any kind works, truly! I’d probably choose this cola BBQ sauce at the moment. If we’re talking jarred, I would pick bone suckin’ sauce!

You can also add on a few other clean-out-the-fridge ingredients if you’d like. Sliced red onion instead of pickled, jalapeno or bell peppers, even thinly sliced mushrooms.  (more…)

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Pepperoni Pizza Lasagna Roll Ups.

These pepperoni pizza lasagna roll ups are sponsored by ALDI!  Pepperoni pizza is on the menu today… made into a lasagna roll up! Oh yes. We’re having fun with our food and it’s extra delicious today. These pizza lasagna roll ups are so simple and will be a show stopper on your dinner table. Everyone […]

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These pepperoni pizza lasagna roll ups are sponsored by ALDI

Pepperoni pizza is on the menu today… made into a lasagna roll up!

pepperoni pizza lasagna roll ups

Oh yes. We’re having fun with our food and it’s extra delicious today. These pizza lasagna roll ups are so simple and will be a show stopper on your dinner table. Everyone absolutely loves them and they are sure to become a family fave! 

lasagna roll up with cheese

It’s hard to believe we are getting back in the swing of things already.

I absolutely love when the fall season approaches. In fact, I think I love it more than the new year. It has always signified a new, fresh start in my brain. I’m sure it’s from years of going back to school in the fall, but even once I was out of school, the start of this coming season has always felt like a brand new beginning.

ALDI cheese and sauce

I’m excited to be partnering with ALDI today to bring you a delicious dish that helps you get back into your routine. These pepperoni pizza lasagna roll ups will help you easily get dinner on the table no matter what your routine may be.

Plus, they taste like heaven!

rolled lasagna noodles

ALDI is my go-to for weeknight dinner ingredients. Their affordable, high-quality selection is unbeatable. Plus, they always have awesome snacks too – tons of options for both me and the kids. Lots of great produce, of course, and then a seriously great spread of crackers and cheeses and grab-and-go foods that we can use when life gets busier. Which it always does! 

pepperoni pizza lasagna roll ups ready for the oven

My favorite thing about ALDI is that I can head in and grab everything I need to make a simple weeknight meal. Like these lasagna roll ups!

This might be one of THEEEE favorite dishes in our house right now. It has all the comforting, delicious flavors of pepperoni pizza but in a cheesy, pasta roll up. The kids go wild for it. Eddie and I love it served with my house salad. 

It’s just SO good – loaded with ingredients that everyone loves and at the same time, different and unique enough to feel like I’ve made a fun, special dinner!

pepperoni pizza lasagna roll ups

To bring this dish together, I start with the Reggano Oven Ready Lasagna Noodles. I boil them since we are making roll-ups and not layered lasagna – and it only takes a few minutes.

For the filling, I use a mixture of Emporium Selection Whole Milk Ricotta Cheese, Happy Farms Shredded Fresh Mozzarella, Stonemill Italian Seasoning and Garlic Powder. This makes for the cheesiest layer that tastes just like a pizza base! It’s so darn good. 

pepperoni pizza lasagna roll ups

If you want to make this extra pepperoni-y, you could also add some chopped pepperoni right into the cheesy filling! I like to use the Mama Cozi’s Sliced Pepperoni and it’s easily one of my kids’ favorite ingredients of all time. What is it with kids and pepperoni?! 

We can’t forget the pizza sauce! After spreading the filling on the lasagna noodles, I add a drizzle of the Delgrosso Pizza Sauce to the top and roll the noodle right up. It’s so simple, yet looks super special!

pepperoni pizza lasagna roll ups

I like to add a layer of the pizza sauce to the bottom of the dish too, then top the rolled up noodles with another dollop of sauce. I sprinkle the entire thing with the Happy Farms Shredded Mozzarella and Parmesan cheeses, then add on some more pepperoni. Bake it until hot and melty and cheesy and BOOM. 

It’s done! 

I finish it off with a sprinkle of the Emporium Selection Parmesan Cheese as well as some Stonemill Crushed Red Pepper Flakes.

OH MY GOSH. We adore this.  (more…)

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Chorizo Corn Pizza

We love making homemade pizza and during the summer months, this Chorizo Corn Pizza is a favorite. I know it might sound strange at first, but everyone who tries it falls in love after one bite. The flavors are fantastic! This pizza is the best during …

We love making homemade pizza and during the summer months, this Chorizo Corn Pizza is a favorite. I know it might sound strange at first, but everyone who tries it falls in love after one bite. The flavors are fantastic! This pizza is the best during sweet corn season, you can’t beat fresh sweet corn,…

The post Chorizo Corn Pizza appeared first on Two Peas & Their Pod.

Our Tips for the Crispiest, Crunchiest, Charred-est Pizza Ever

We love ordering pizza from our favorite local slice joint or Neapolitan-style spot, but the taste of homemade pizza—especially our favorite grilled pizza recipes—is something truly special. A lightly charred crust drizzled with olive oil, a sprinkle o…

We love ordering pizza from our favorite local slice joint or Neapolitan-style spot, but the taste of homemade pizza—especially our favorite grilled pizza recipes—is something truly special. A lightly charred crust drizzled with olive oil, a sprinkle of basil leaves, a swirl of marinara sauce, and a generous amount of ooey-gooey mozzarella cheese is as simple and delicious as can be. Of course you can go all out with truffle-flavored ingredients or meat-lover toppings galore. If you’re looking for an upgrade to your summer dinner (after all, who doesn’t want a new and improved menu for entertaining family or friends?), make homemade pizza on the grill. Ahead, we’ll tell you how to do just that like a pro.

How to Grill Pizza

Any great pizza—whether wood-fried, brick-oven baked, or grilled—starts with the perfect pizza dough. You can make your own with your favorite recipe or buy store-bought from a local pizzeria. Even if you love a deep-dish or Sicilian-style pizza, now’s not the time to make an extra-large pie. Instead, Paula Disbrowe, author of Food52’s Any Night Grilling: 60 Ways to Fire Up Dinner (and More), recommends stretching the pizza dough out to ½ inch thick or less. “Place the stretched crust on a pizza peel dusted with cornmeal or semolina flour, then add your toppings right before you slide the pizza onto the hot grates,” says Disbrowe. For an extra-crispy crust, grill one side of the pizza dough first, add toppings like pizza sauce, pepperoni, meatballs, clams, or an assortment of different cheeses to the charred pizza crust, and then slide the pie (uncooked side down) back onto the grill for an additional few minutes.

Read More >>

Our Favorite Overnight Pizza Dough

No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life. We’ve made dozens of different crust recipes over the years, and this one is our all-time […]

The post Our Favorite Overnight Pizza Dough first appeared on Love and Olive Oil.

No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life.

We’ve made dozens of different crust recipes over the years, and this one is our all-time favorite: an overnight pizza dough recipe that uses what’s called a poolish, or pre-ferment, to develop a lovely depth of flavor without the need for a sourdough starter. It’s thick (but not too thick) and perfectly chewy, with an open, airy crumb and a delightfully crisp bottom.

Overhead wooden cutting board with two sliced pizzas (pepperoni and pizza bianca), with a bowl of sauce

As much as I love sourdough, I find most sourdough pizza crusts too tangy for my tastebuds. But often times recipes using instant yeast are downright flavorless. This pizza dough, however, strikes the perfect balance of flavor and fermentation, and it does so using what’s called a poolish, or pre-ferment, which gives the dough a lovely depth of flavor without the harsh undertones of sourdough.

This post and recipe is really focused the dough: what you put on top of it is up to your personal taste and limited only by your imagination.

Our favorite go-to pizza assembly includes a thin layer of extra thick pizza sauce (recipe coming in a separate post!) plus slices of creamy mozzarella and lots of pepperoni (I have to say, I never used to be a pepperoni person but lately it’s been growing on me). Sometimes we’ll add a sprinkle of parmesan or some fresh basil leaves to finish it off.

If I happen to have fresh chard on hand, this pizza bianca with goat cheese is quite possibly my favorite pizza of all time (just ignore the old crust recipe in that post, ok? This new one is better).

Side view, pepperoni pizza with one slice cut out to show the texture of the crust.

This recipe is scaled and adapted from one of my favorite bread books, Flour, Water, Salt, Yeast. The book actually has four different pizza dough recipes, including a sourdough pizza dough and a same-day pizza dough. But this one, an overnight dough made with a poolish or pre-ferment, has emerged as our favorite. I’ve scaled it down, as the original makes 6 balls of dough and frankly, I don’t have a container big enough for that much dough.

(more…)

Ultimate Arugula Pizza

This arugula pizza features a topping of baby greens! The fresh, peppery flavor is a great contrast to the rich…

A Couple Cooks – Recipes worth repeating.

This arugula pizza features a topping of baby greens! The fresh, peppery flavor is a great contrast to the rich cheese below.

Arugula Pizza

Want to eat salad and pizza…at the same time? Try this Arugula Pizza recipe! You’ve probably seen this style of pizza at artisan-style pizzerias: a gooey, cheesy pie topped with fresh baby greens. Yep, that’s seasoned baby arugula! This Italian way of serving pizza is all about contrast: fresh peppery baby greens against a rich, saucy pizza. Here’s our favorite arugula pizza, made in a sheet pan! Or you can simply use the arugula topping on your favorite pizza.

Making arugula pizza: 3 tips to note!

You can use this arugula pizza recipe as a guide for topping your pizzas with fresh greens! This topping idea works for any pizza recipe, or you can use our amazing and tasty sheet pan pizza: more on that below. Here’s all about need to know about adding arugula as a pizza topping:

  • Use only baby arugula. This does not work with standard arugula: it’s sold in bunches and has large leaves that are very spicy. Instead look for baby arugula: it has a lovely feathery texture and milder flavor.
  • Season the arugula with olive oil and salt. Dry arugula on a pizza is not good (trust us). All you have to do is toss it in a bowl with olive oil and salt.
  • Use the recipe below, or eyeball the quantities. Once you’ve done this once, you can just eyeball the quantities. Then add to your favorite pizza recipe!
Arugula pizza

Use arugula with any toppings

You can use arugula topping to go with pizzas of any toppings! Below we used our favorite combination, but it works with just about anything.

  • Try pizza sauce, smoked gouda and mozzarella. Head to the recipe below for our favorite combo with arugula! It stars our Easy Pizza Sauce and smoked gouda cheese for a savory twist.
  • Make arugula and Prosciutto pizza. Salty cured Italian ham (Prosciutto) is the perfect pair with arugula! Just add a few pieces to the recipe below.
  • Or, use it with any of your favorite toppings! Seasoned baby greens work with just about anything: pesto pizza, burrata pizza, margherita pizza, and more!

Try it as a sheet pan pizza

The recipe for this arugula pizza below is a sheet pan pizza. It’s not our standard way to make pizza: instead it’s made in a sheet pan! Here are the pros and cons to this style of pizza:

  • Pros: it makes a big pan and it’s easy to make. A sheet pan pizza has 12 pieces, so it serves quite a bit! You can skip making 2 pizzas and make just one. Also, you don’t need as much equipment, like a pizza stone or pizza peel. You can press it right into a sheet pan!
  • Cons: it takes a little longer. This style of pizza takes about 1 hour and 15 minutes to prep, a little longer than our standard cheese pizza (which takes 1 hour and less prep work). But it’s well worth it in our opinion!
Arugula pizza topping

Or, make a standard pizza or use purchased dough!

You can also make this arugula pizza as a standard pizza! We’ve included the instructions for that in the recipe below in the Notes section. Here’s a little overview:

  • Dough: You can use our Italian Pizza Dough recipe, which has incredible flavor and makes a medium sized pizza! Or use store-bought dough.
  • Pizza stone: The best homemade pizza uses a pizza stone, which gets blazing hot in the oven. The higher temperature makes a crispy crust on the outside that’s doughy on the inside. Here’s the best pizza stone we’ve found.
  • Pizza peel: The pizza peel is a paddle used to slide the pizza onto the stone. We recommend this Standard pizza peel or this Conveyor pizza peel.
Arugula pizza recipe

What to serve with arugula pizza

We love this arugula pizza because it’s absolutely delicious and it makes us feel a little bit healthier! The arugula adds a fresh, peppery flavor and fluffy texture that’s incredibly satisfying. We’d still recommend adding a few salads to make it a meal. Pro tip: make one pizza and two salads, instead of two pizzas and one salad! Here are some favorite sides for pizza:

This arugula pizza recipe is…

Vegetarian.

Print
Arugula pizza

Ultimate Arugula Pizza


  • Author: Sonja Overhiser
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 pieces
  • Diet: Vegetarian

Description

This arugula pizza features a topping of baby greens! The fresh, peppery flavor is a great contrast to the rich cheese below.


Ingredients

For the pizza dough*

  • 375 grams (3 cups) all-purpose flour
  • 1 tablespoon instant or active dry yeast
  • 1 teaspoon each dried oregano and garlic powder
  • 1 teaspoon kosher salt
  • 264 grams (1 cup2 tablespoons) warm water
  • 1 tablespoon olive oil, plus more for the sheet

For the arugula pizza

  • 1 ¼ cup pizza sauce (purchased or our favorite Easy Pizza Sauce)
  • 1 cup (3 ounces) shredded smoked gouda cheese
  • ½ cup shredded Parmesan cheese
  • 6 ounces fresh mozzarella cheese
  • 4 cups (3 ounces) baby arugula
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon kosher salt, plus more for sprinkling
  • Fresh basil leaves, for garnish

Instructions

  1. Make the dough (5 minutes): In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
  2. Knead the dough (8 minutes): Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  3. Roll out and rest the dough in a sheet pan (15 minutes): Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on floured surface to roughly the shape of the 13×18 sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
  4. Rest the dough again (45 minutes): Press the dough back into the corners of the pan so it evenly covers the pan. Cover and rest 45 minutes.
  5. Meanwhile, preheat oven to 500F.
  6. Bake the pizza dough* without toppings: After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
  7. Add the toppings and bake again: Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
  8. Add the arugula topping: In a small bowl, mix the baby arugula with the olive oil and ¼ teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife (a pizza cutter doesn’t get all the way to the pan edges) and serve immediately.

Notes

*Or, use store-bought pizza dough for quicker prep. For this method you can skip pre-baking the crust. Here’s what to do: Make our Best Pizza Dough or use storebought dough. Place a pizza stone in the oven and preheat to 500°F. When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. Top the pizza as noted above (you can use less cheese since the pizza will be smaller). Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Arugula pizza

A Couple Cooks - Recipes worth repeating.

Chicago Deep-Dish Pizza

Chicago Deep-Dish Pizza
Sink your teeth into this authentic Chicago-style deep-dish pizza! Made with a flaky, buttery crust, melty cheese, and chunky homemade tomato sauce, this deep-dish pizza is the ultimate at-home pizza!
READ: Chicago Deep-Dish Pizza

A close up of a deep-dish pizza with two slices cut out on a piece of parchment paper.

Chicago Deep-Dish Pizza

Sink your teeth into this authentic Chicago-style deep-dish pizza! Made with a flaky, buttery crust, melty cheese, and chunky homemade tomato sauce, this deep-dish pizza is the ultimate at-home pizza!

READ: Chicago Deep-Dish Pizza

Portobello Mushroom Pizza

This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish. Portobello mushroom pizza sounds like mushrooms are the toppings, right? Well, meet the new best way to use portobellos on pizza: as the crust! There’s no veggie that’s not delicious with pizza on top, and mushrooms are no exception. These meaty giant fungi make the perfect personal pizza size for all your favorite toppings. Use the idea as a tasty gluten free dinner, or a fun side dish. Here’s how to pull off this trick! Basic idea for portobello mushroom pizza The concept of portobello mushroom pizza is very simple: roast the mushrooms, add the toppings, and bake until the cheese melts. But as with any recipe, there are a few helpful hints to keep in mind for the process. Brush the portbello caps with oil and spices. Get them fully covered, then sprinkle with salt. Roast at 450 degrees for 10 to 15 minutes, until nice and tender. Drain of all excess water! This is the most important part of the process. Mushrooms are full of water, and release water as they bake. Discard all […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish.

Portobello Mushroom Pizza

Portobello mushroom pizza sounds like mushrooms are the toppings, right? Well, meet the new best way to use portobellos on pizza: as the crust! There’s no veggie that’s not delicious with pizza on top, and mushrooms are no exception. These meaty giant fungi make the perfect personal pizza size for all your favorite toppings. Use the idea as a tasty gluten free dinner, or a fun side dish. Here’s how to pull off this trick!

Basic idea for portobello mushroom pizza

The concept of portobello mushroom pizza is very simple: roast the mushrooms, add the toppings, and bake until the cheese melts. But as with any recipe, there are a few helpful hints to keep in mind for the process.

  • Brush the portbello caps with oil and spices. Get them fully covered, then sprinkle with salt.
  • Roast at 450 degrees for 10 to 15 minutes, until nice and tender.
  • Drain of all excess water! This is the most important part of the process. Mushrooms are full of water, and release water as they bake. Discard all of the water to avoid watery pizza.
  • Top and bake again. Just a few more minutes in the oven is all they need: just to melt the cheese!
Portobello pizza

Key to the flavor: Pecorino Romano cheese

Here’s a tip we love to use for topping any type of pizza: use Pecorino Romano cheese! Pecorino Romano cheese is an aged Italian cheese that’s similar to Parmesan, but even saltier and more savory. Trust us: this will revolutionize your pizza! Put a few sprinkles on a portobello pizza and it’s gold.

What’s a Pecorino substitute? Parmesan cheese is pretty close, but doesn’t have quite the magic of Pecorino. If you do decide to use it, make sure to add another pinch of salt to the top of each pizza.

More topping ideas for portobello pizza

You can use any toppings you like on portobello mushroom pizza, of course! If you have 5 minutes, our Easy Pizza Sauce is incredible delicious. Then add whatever you like! This recipe is more of a concept than a strict guide to follow. A few topping ideas to try:

  • Pepperoni or Prosciutto
  • Artichoke hearts
  • Jarred bell peppers
  • Olives
  • Feta cheese
  • Herbs like basil, oregano or thyme

Toppings to avoid? Because portobellos do have extra moisture, avoid watery toppings like fresh mozzarella cheese or burrata.

Portobello mushroom pizza

How to serve a portobello mushroom pizza

Last important thing to note: this portobello mushroom pizza is not quite a meal in itself. Whatever way you serve it, a mushroom is not nearly as filling as a traditional pizza crust. So if you’re serving this as a main dish, make sure to add some hearty, filling side dishes. You also can serve the pizzas as a side dish. Here are some ideas for ways to serve portobello pizza as a main:

More portobello recipes

Not sure about you, but we’re a little obsessed with the meaty, succulent portobello mushroom. This mighty fungus is pretty darn special. Here are a few more of our favorite portobello recipes for ideas to serve it:

Portobello pizza

This portobello pizza recipe is…

Vegetarian and gluten-free.

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Portobello Mushroom Pizza

Easy Portobello Mushroom Pizza


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 pizzas (4 as a side, 2 to 3 as a main)
  • Diet: Vegetarian

Description

This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish.


Ingredients

  • 6 medium portobello caps (about 10 to 12 ounces)
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups Easy Pizza Sauce
  • 1 to 1 1/2 cup mozzarella cheese
  • 1/3 cup Pecorino Romano cheese (highly recommended*)
  • Toppings: sliced Fresno peppers, fresh basil, other toppings as desired

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. 
  2. Clean the portobello mushrooms and remove the stems. Place the mushrooms on a parchment paper-lined baking sheet gill side up. In a small bowl, mix the olive oil with the oregano and garlic powder. Brush the tops and bottoms of the mushroom caps with the oil, adding a little more to the bowl of spices if it runs out. Sprinkle the kosher salt evenly divided among the mushroom caps.
  3. Place the baking sheet in the oven and roast the mushrooms for 10 to 15 minutes until tender. Once baked, drain the caps of all of the excess liquid (this step is important: otherwise the mushrooms are much too watery).
  4. Turn down the oven heat to 425 degrees Fahrenheit. Spread each cap with pizza sauce, then add mozzarella and Pecorino cheese, and desired toppings. Bake 6 to 8 minutes until the cheese is melted. Serve immediately.  

Notes

*Pecorino has the best savory, salty flavor. If you can’t find it, substitute Parmesan cheese but add a few more pinches salt. 

  • Category: Main dish
  • Method: Roasted
  • Cuisine: Pizza

Keywords: Portobello mushroom pizza, Portobello pizza

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