Pepperoni Portobello Pizzas

• 2 large portobello mushroom caps, stems removed
• Extra-virgin olive oil (EVOO), for drizzling
• Salt and freshly ground black pepper
• 1/4 cup pizza sauce or marinara sauce
• 6 slices sandwich pepperoni (from the deli counter)
• 4 slices mozzarella cheese or smoked mozzarella cheese
• Crushed hot red pepper flakes
• Dried Italian seasoning or dried oregano

1. Preheat the oven or toaster oven to 450F.
2. Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO.
3. Roast for 12 minutes, or until tender.
4. Remove the caps from the oven, season with salt and pepper, and top each with a few spoonfuls of pizza sauce or marinara spread out in a thin layer.
5. Top the layer of sauce with layers of pepperoni and mozzarella cheese and return to the hot oven.
6. Cook the pizzas for another 3 or 4 minutes, until the cheese is bubbly and brown at edges.
7. Garnish the pizzas with red pepper flakes and a pinch or two of Italian seasoning blend or dried oregano.

portobello mushroom caps, extravirgin olive oil, salt, pizza sauce, pepperoni, mozzarella cheese, hot red pepper, italian seasoning

Taken from www.epicurious.com/recipes/food/views/pepperoni-portobello-pizzas-374720 (may not work)