Ingredients that I used:
1) 1 big punnet of fresh Portobello mushrooms
2) 1 ripened organic tomato
3) Lots of chopped garlic and onions
4) A handful of fresh rosemary
5) 3 tablespoon of bolognese sauce. I don't normally use bottled pasta sauce but I have been really busy today and did not have ample time to blend the tomatoes.
My yummy pot of Portobello mushrooms with aromatic rosemary.
In to the oven for 15 minutes at 170 degree Celsius....
The girls enjoyed their healthy crispy pizza bread. I asked them if they'd have preferred minced beef for the pizza topping but they voted meat out!
2 comments:
You can shorten the prep time even more. No need to cook the sauce separately. Just smear the pasta sauce on the bread, then top with veggies or cheese etc. For a change, can do "white pizza" which has no tomato sauce but pesto and cheese etc. Some people like thin slices of potato but I find that too carb-y.
Hi Chris, yes a no-cooking pizza will be on the cards on my very very busy days. Just slather pasta sauce on the bread and top with tomatoes, mushrooms or some left over meat.
You mean use slices of potato in rep. of the bread / crust? Wouldn't that be soft as potatoes take a long time to cook and to make crispy? I suppose then that one's knife skills must be really good to slice the potatoes really thin, eh? :)
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