Rosemary Portobello Mushroom Pizza

Dinner tonight was pizza made with a portobello mushroom cap in place of the crust, topped with tomato sauce, mozzarella cheese, and some fresh rosemary. Delicious and surprisingly filling. I served it with a side of roasted cauliflower (cut the head of cauliflower into florets, toss with olive oil, coarse salt and fresh ground pepper, and roast at 425° for 30 minutes) and a salad of mesclun greens, pomegranate seeds, and goat cheese, tossed with a dijon-red wine vinaigrette. I'll post more on making your own salad dressing another time, but in the meantime, here's the pizza recipe.

Rosemary Portobello Mushroom Pizza
Serves 2

2 portobello mushroom caps, wiped clean with a damp cloth
Olive oil
¼ c. prepared tomato sauce
¼ c. shredded mozzarella cheese
1 sprig fresh rosemary, leaves finely chopped

Preheat the oven to 425°.

Spray or lightly brush olive oil onto each side of the mushroom caps. Place on a baking sheet lined with aluminum foil. Roast for 30 minutes, turning once halfway through. Remove from oven and preheat the broiler.

Spread the tomato sauce evenly on the concave side of each mushroom. Scatter the cheese evenly over the tomato sauce. Sprinkle the rosemary over the cheese. Place under the broiler for one minute, until the cheese is browned.