But, before we get to the pizza, there's some bad news news: I had a cookie disaster the other night.
As a way of justifying it (to myself, at least), let me first say that it seems that every time I do have a baking mishap, it is epically disastrous: once I made a chocolate birthday cake in two pans instead of three and practically set my oven on fire when they overflowed and started baking on the bottom of the oven. Another time, I made Italian Cream Cake and forgot to add the flour (in my defense, it does have a lot of eggs, so you wouldn't have necessarily noticed I forgot the flour until it came out of the oven looking like Italian Cream Custard).
Unfortunately, this time was no exception to the baking-disaster rule, as some cookies were burnt and some were dropped on the floor (yes, I used passive voice there to deflect a little blame from myself.... it was entirely my fault on both accounts, though). While I can get over the dropping-the-cookies-on-the-floor incident, burning those cookies is going to haunt me indefinitely. Even more so because they were important cookies. And I had witnesses.
Oh, well. I will redeem myself some point soon, hopefully. In the meantime, I bring you these non-burned and absolutely delicious portobello mushroom pizzas. And, in terms of making it a single serving, don't worry: you can easily buy just two mushrooms in the produce section of the grocery store.
Adapted from this recipe
2 large portobello mushroom caps
1 tablespoon olive oil
handful of baby spinach leaves
4 tablespoons-ish of pasta or pizza sauce (you can save the rest, refrigerate it, and use it throughout the week)
½ cup shredded mozzarella (or your favorite cheese... and feel free to use more cheese than listed!)Italian seasoning
- Clean the mushroom caps, and remove the stems.
- Lay the caps out in a casserole dish (I used a 8x8, but you could easily use a 9x13).
- (Optional) In a small bowl, combine the olive oil with a shake of the garlic salt. Brush this mixture onto the top and bottom of the mushroom caps using a pastry brush.
- Assemble the pizzas: Spread spinach onto each cap. Cover with pasta sauce, and, top with the mozzarella. Sprinkle on a little Italian seasoning and/or garlic salt.
- Bake at 350 for about 15 to 20 minutes, or until the cheese is melted and the mushrooms look cooked through.