Portabella Pizzas

Yields: 1 pizza | 3 points per pizza

My rating:

This little pizza is so delicious... it will blow you away!! My husband said this might even be the best pizza he's ever had in his life!! Next time you're craving pizza, definitely give this a try. :-)

Ingredients:

1 large (3-oz) portabella (portobello) mushroom cap
1/4 cup pasta sauce *
1/4 cup part-skim mozzarella cheese
Garlic (fresh or powder), to taste
Dried basil, to taste
fat-free cooking spray (olive oil flavor is best)

* Points were calculated using Ragu Sundried Tomato and Sweet Basil sauce

Directions:

Preheat oven to 350 degrees.

Wipe the cap clean of any dirt. Trim mushroom stem even with cap. (Or sometimes you can just pluck the stem right out!)

Place mushroom cap on foil and bake for 5-10 minutes before you proceed with the toppings. Remove from oven. If you find juice on the top of the mushroom cap after you take it out of the oven, just pat it dry with a paper towel.

(If you are using fresh garlic, you can either dice it very small or roast it til soft.)

Spray both sides of the mushroom cap with cooking oil. Place on a baking dish, gill side up. Cover generously with the garlic and sauce, and then top with the cheese and dried basil. Place in the oven and bake for 6-8 minutes, or until the cheese is well melted. Broil for the last minute or two if you want your cheese browned on top. Serve immediately. (Most people prefer to eat this pizza with a knife and fork)

Yields: 1 pizza (3 points per serving)

Nutritional Info: (per serving): 160 calories, 7.5 g. fat, 4 g. fiber (3 points) *

* Points were calculated using Ragu Sundried Tomato and Sweet Basil sauce

Source: Jaime Jeroszko (me!)