Boston, Boston, what to say about Boston?! I’ve only been here for a few days now, but I’m already very pleased with the food! There is so much variety, though I do miss all of the readily-available Mexican food of the the south! One thing I don’t miss, though, is Italian food. Why??? Because there is just so much of it here!!! I know you all know of my Italian heritage, so you can understand why I am delighted by the plethora of Italian restaurants I have found in Boston.
If you’ve ever heard anything about Boston, hopefully you’ve heard of the North End – it’s a neighborhood in the city, on the water, that is famous for its Italian culture and cuisine! Whether you’re popping in for a slice or looking for a fun, family-style ristorante, you will have plenty of options.
Inspired by the North End, here’s a special little take on pizza that is outstanding! It’s truly easy, quick, and delicious. The ingredients are all extremely fresh, so you don’t have to worry about any preservatives bothering your stomach if you are sensitive to those. I use 1 cube of my pesto. (Remember how I recommended freezing it in an ice cube tray to keep on hand all year long?) It may seem a little strange to eat a mushroom as a pizza, but trust me – it’s delicious!
- 4 large Portobello mushroom caps (~12 oz.), cleaned and stems removed
- 1 cup skim mozzarella cheese, shredded
- 1 large tomato, cut into 1/2 inch thick slices
- Fresh cracked sea salt and pepper, to taste
- 1 cube The Light Side of Pesto (about 2 tbsp), thawed and thinned out with water until of a "drizzleable" consistency
- 1 tbsp. parmesan, grated
- Preheat oven to 400ºF.
- Place mushrooms, bottom up, on baking sheet with edges (I like to put a silpat mat or foil down first). Add 1/4 cup of cheese to each mushroom cap. Top mushrooms and cheese with 1 slice of tomato. Salt and pepper to taste.
- Bake for 8 minutes at 400º, then set oven to broil and cook 4 more minutes, or until tomatoes begin to wrinkle, indicating they are soft and ready to be eaten.
- Drizzle each cap evenly with pesto, sprinkle with parmesan, and enjoy!
- Serving Size: 2 pestobella pizzas • 260 calories per serving
- Serve on top of a mixed green salad with balsamic vinegar for some extra greenery - delicious!
- If you're out of pesto and it's not fresh basil time where you live yet, try a balsamic reduction. You can make it yourself by cooking down normal balsamic vinegar, or you can buy it in the store. I found a very affordable reduction at Trader Joe's.
Linked to: Weekend Potluck and the Wednesday Roundup