Oh, I cannot say Pizza without remembering a very dear young woman. She is a mama herself now and thankfully re-connected with me via Facebook. We lived in the same apartment building for a time and she was the perfect mama’s-helper to me with my two small children.
So many memories of her playing with my son and daughter; upstairs at her family’s apartment or downstairs in ours; out in the jacuzzi or running after them in the courtyard. Later when we moved north she would come spend time at our home in the mountains and we enjoyed canning together.
Such a delightful young woman – then as now! Love ya’ L— Pizza!
But this post is to be short and sweet as YES, I have court again on Monday. I will be relieved when this is all finalized. Kind of doubting that with the abusive nature of the Respondent that I will be left alone even then but at least I may be finished with this court battle!
I believe it was my daughter that “Pinned” a picture of a mushroom pizza back in January of this year that got my creative juices flowing. As a toddler my son loved mushrooms so much that I had to place the package of mushrooms at the farthest point from him in the grocery basket or he would tear it open and eat the still ‘horse-y’ ‘shrooms….if you get my
wift drift. My favorite mushroom’s are Portabella and their baby cohort’s Crimini. So upon seeing the picture of a Portabella Mushroom Pizza, I had to give it a try.
I did not have nor use a recipe. Use what YOU like so it tastes like what YOU want it to taste like. Or like I did, use what you have on hand.
Portabella Mushroom Pizza
1 large portabella mushroom 4 crimini mushrooms
4 slices salame 1/2 med. red pepper, roasted
1 ring of red onion
some sliced olives 1 slice provolone
some shredded parmesan some chopped spinach
breadcrumbs from a slice of toasted baguette
chopped pepperoncini peppers to taste
Turn oven to 425 degrees. Clean the portabella and crimini’s. Place portabella cap side down – fins up – on baking sheet. Chop the crimini’s, salame, onion, red pepper and combine with the spinach. Set a skillet to med-high and add in some Lucero Garlic Olive Oil. Add chopped ingredients to the skillet and saute until al dente. Remove from heat and stir in bread crumbs. Bake portabella until it is sweating and slightly roasted. Remove from oven and spoon in filling, pressing down a bit. Return to oven and bake for 5 minutes, watch that it doesn’t get to brown. Remove and place slice of provolone on top of filling and a few sliced olives; return to oven to melt cheese.
Remove and plate up. You can see that I enjoyed mine with a nice cold Corona beer. I am not a dark beer person despite the best efforts of my friends!
Certainly before eating…Give thanks and Bless and Be Blessed…