Stovetop Portobello Mushroom Pizza

Living in a city where power fluctuations disrupt every aspect of your life [generator only fuels basics like fan and lights], and finding yourself unable to use the oven or a blender – has certainly forced me to rethink how I cook. I bake less often, make simple stovetop recipes, and minimize the use of any electrical gadgets. The last thing you want it to whip up beautiful egg whites for a meringue and find yourself without an oven.

On the very top of my list of things to eat/cook is anything that resembles a pizza – some kind of a flatbread, with toppings and sometimes a little cheese. I could eat a variation of it almost everyday. So here’s a simple recipe for the day power goes out and you still want your pizza.

3 Portobello Mushrooms [washed and sliced]

1 small onion, sliced [1/4 cup]

Garlic Spread or Freshly Chopped Garlic

Salt and Pepper to taste

Olive Oil

Pizza Base [I use Nature’s Basket Whole Wheat base]

Optional – Cheese [I like Mooz Mozzarella]

Procedure: Heat up a skillet, add in 1 tsp of olive oil and toss in the mushrooms, cook for 5 minutes or until done. Remove mushrooms from the pan and transfer to a bowl. Place the pan back on the stove, add in 1 tbsp of olive oil and add in onions. Cook on low heat until cooked through and add to the bowl of mushrooms. Add in chopped garlic and mix gently.

For the last time, place the pan on the stove, brush with a small amount of olive oil and place the pizza base in it. Brush the side facing you with olive oil, smear on the garlic spread and add the toppings. *If* you want to add some cheese – go ahead and do that.

Turn the stove on and cook on low heat for about 5-8 minutes. If adding cheese, put a lid on for the first 3-5 minutes for it to melt.

Remove, rest for a few and dig in! You can sprinkle on some chili flakes, pepper, Italian seasonings.

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