Portobello Pizza

This is a simple and easy recipe that is perfect for a mid-day snack or a low-carb appetizer. Instead of using traditional pizza dough, I substituted portobello mushrooms, which add extra flavor to the pizza with less guilt. I recommend baking the mushrooms first before adding the toppings to ensure they are fully cooked and avoid burning your cheese. For this version, I chose to top my pizza with hot dogs to add a salty umami taste that compliments the mushrooms well. The dried oregano adds an aromatic herbal flavor to the pizza and makes it seem like a more complex dish than it really is. 

You can top these mushroom pizzas with any of your favorite pizza toppings. Some of my other favorite ones are: Hawaiian pizza with ham and pineapple or BBQ chicken pizza with BBQ sauce instead of pizza sauce, cooked chicken breast and chopped parsley. These pizza snacks can be prepared ahead of time and stored in the fridge for 2-3 days. Just reheat them in the microwave or toaster oven before serving.