I had my cousin over for dinner the other night and we were both craving pizza, but we didn’t want to dive off the deep end and eat super dirty. I’ve made this a million times before and it always cures my pizza craving! The first time I made this, I based it on a recipe I found here.
Recipe for Crustless Pizza Veggies:
1 carton portabella mushrooms
1 green pepper
1 small tomato
1/2 tablespoon italian seasoning
sliced mozzarella cheese
Start by washing your portabella mushrooms and de-stemming them. *Note clean your mushrooms with a wet paper towel. Mushrooms are like sponges and if you wash them under a faucet, you’ll end up with a lot of extra water in your mushroom caps. Slice your green pepper and arrange mushroom caps and pepper slices on a greased cookie sheet. Take a small spoon and put a little garlic in each mushroom cap. Bake for 15-20 minutes at 400 degrees.
While the veggies are baking, dice your tomato and combine with italian seasoning.
Now place sliced mozzarella cheese on top of the mushrooms and peppers. *Note shredded mozzarella burns really easily in the broiler, so I have found that sliced works the best. Add as many pepperonis around the veggies as you want.
Place under your broiler for 2-3 minutes, or until cheese is bubbly and brown in some areas (like on a pizza).