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Crispy Portobello Pizzas with Pepperoni

Portobello caps pre-baked and drained to shed their water, then topped with a thick tomato-paste sauce, mozzarella, and pepperoni so the base stays firm, not soggy.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the caps
  • 4 large portobello mushrooms stems and gills removed
  • 1 tbsp olive oil
  • kosher salt and black pepper
For the sauce
  • 4 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • red pepper flakes a pinch
  • 2-4 tsp water to loosen
For the topping
  • 1.5 cups shredded mozzarella
  • 24 pepperoni slices
  • 2 tbsp grated Parmesan
  • dried oregano a pinch

Equipment

  • Oven
  • Wire rack
  • Small bowl

Method
 

  1. Heat the oven to 400°F. Brush the caps with oil, season, and set gill-side down on a rack. Bake 8 to 10 minutes, then blot away any liquid.
  2. Stir the tomato paste, oil, oregano, garlic powder, and pepper flakes, thinning with water until spreadable but still dense. Add a pinch of sugar if sharp.
  3. Turn the caps over. Brush with a film of oil, spread the sauce, add mozzarella to the rim, then 6 to 8 pepperoni per cap. Dust with Parmesan and oregano.
  4. Bake 10 to 12 minutes, until the cheese is bubbling and the pepperoni edges curl.

Notes

Pre-bake and drain — portobellos hold a lot of water that otherwise floods the pizza.
Thick sauce, like hummus not marinara, keeps the base from going wet.