Why put the mushrooms on the pizza when they can BE the pizza?!
3 Portobello mushrooms
3 vine tomatoes, sliced
1 garlic clove
30 grams pine nuts
30 grams fresh basil leaves
50 grams Parmesan, grated
90 milliliters extra virgin olive oil
Salt & pepper
Add pine nuts to a dry pan over a medium/low heat. Cook the nuts until golden brown, stirring frequently. Once golden transfer to a bowl.
For the pesto blend together the crushed garlic, toasted pine nuts, fresh basil leaves and parmesan in a food processor.
Season with salt and pepper and add almost all of the oil. Blend until well incorporated. Add more oil for desired consistency.
Create a ring for the mushroom to sit on by scrunching tin foil into a circle.
Place a mushroom on top of each foil ring and top with passata, mozzarella and sliced tomatoes.
Place in a preheated oven at 190°C for 20 minutes or until mushrooms are cooked.
Garnish with fresh pesto and enjoy