My love for pizza never ends!
What I love most about pizza is how versatile it is. You can literally put anything you like on the pizza dough, and you have a pizza. I know some people will beg to differ, but here in Canada, our pizza toppings can get kind of crazy. Some people like lots of sauce, others do not. My mom prefers her pizza cooked well done, while my sister loves chicken and BBQ sauce on hers. It all comes down to the person, and the best part is, you can easily split a pizza in half and differ the toppings so each person has their own unique topping choice. Nom, nom, nom, I could go for a pizza right now!
Instead I will share with you my roasted portobello mushroom pizza with fresh basil. I was not going to share this pizza originally as I was busy making my husband’s pizza, and did not want to stress about photography two different meals. Nonetheless, I could not pass up this opportunity as the flavours came out so perfectly on this pizza! Very simple, but much better than anything I find at the pizza places out here. Sometimes simple is better, and when it comes to pizza, an overloaded pizza can result in a soggy crust (though I do have a weakness for overloaded pizzas.) I find mushrooms and onions, if not cooked beforehand, tend to leak out a lot of their juices during the baking time and that also creates a watery mess. That is why for this roasted portobello mushroom pizza I cooked the mushrooms first before putting them onto the pizza. Trust me, it makes a huge difference and you get these nice, balsamic-flavoured mushrooms!
15 minPrep Time
35 minCook Time
50 minTotal Time
- 1 homemade pizza dough recipe (or store-bought.)
- 1 homemade pizza sauce recipe (or store-bought.)
- 3 large portobello mushroom caps, sliced
- 2 garlic cloves, minced
- 1/4 tsp. red chili flakes
- 1/4 tsp. dried thyme
- Salt and pepper
- 1-2 tbsp. olive oil
- 1-2 tbsp. balsamic vinegar
- 1 cup cheese of your choosing, grated
- 1/4 cup crumbled goat cheese
- 6-10 large fresh basil leaves
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the mushrooms, garlic, red chili flakes, thyme, salt, pepper, olive oil, and balsamic vinegar. Stir to combine. Spread out onto the baking sheet in a single layer. Bake for 10-15 minutes depending on the thickness of your slices.
- Roll out your dough. Spoon your pizza sauce onto the dough and spread out. Add the mushrooms, sprinkle with grated cheese, and crumble on goat cheese. Add on the basil leaves now or wait until pizza is cooked.
- Place into oven and bake for 15-20 minutes, or until pizza crust is nicely golden.
(Here is the recipe for my homemade pizza sauce recipe and my homemade pizza dough recipe.)
Now, I put the fresh basil on the pizza and then baked it. It did crisp up so I am wondering if I should have waited for the pizza to cook first and then top it with the fresh basil after it finishes cooking. I will have to try cooking this roasted portobello mushroom pizza again without the basil on top to see the difference (or just do my research and see what others think.) For now, the decision is yours!
Lastly, I leave my homemade pizza sauce chunky. I used to puree it but I find I am a big lover of chunky pizza sauce and cannot go back to pureed sauce! You can also do a mixture of half pureed sauce and half chunky. I know most kids do not love big chunks of tomatoes in their sauce, so canned sauce is always a great opportunity.