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Portobello Pizzas
tasteofhome.com · 2018 · Original
Style not identified
DietNot vegetarian: bulk italian sausage.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
350°F / 177°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil1 tbsp · 13.6g
- sauce tomato1 can pizza sauce425g
- cheese othergrated Parmesan cheese1/4 cup · 28.3g
- cheese mozzarellashredded part-skim mozzarella cheese1 cup · 113g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese6 large portobello mushrooms
- over cheesebulk Italian sausage1 lb · 454g
- over cheese1 medium green pepper
- over cheese1 medium onion
- over cheesechopped fresh mushrooms1/2 cup · 100g
- over cheesearlic cloves
- post bakeThinly sliced fresh basil leaves
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