Pizza Crusts from friends of Fratelli Perata
Instead of using the ultimate thin pizza crust, some friendly
winetasters suggested that we BBQ/grill Portobello mushrooms. So where
have we been? This is a great variation and is carbo-correct, besides.
The only caveat is to be aware of the amount of water the mushroom
holds, if you want to adapt this to the oven instead of the grill. Be
prepared to drain them.
For each “pizza”:
Heat the BBQ to medium hot, approximately 400 degrees.
Clean mushroom if needed with a mushroom brush or paper towel. Pop the
stem off, and then ream the gills off with a spoon (backside works
best, no gouging the cap). You can save the stem and gills for
Brush both sides with oil, probably not olive oil because it will smoke.
Have ready your favorite pizza sauce: we use tomato and garlic simmered
together, and your favorite pizza cheese: what’s on hand is usually
fine, parmesan, mozzarella, feta...
Place the Portobello cap side up on the BBQ. This method lets the
excess moisture drain off the cap instead of puddling and boiling
inside. Let it grill about 4 or 5 minutes, and then flip it over.
Depending on the daring of the cook, either:
Take the Portobello off the grill, brush gill side with sauce, top with
the cheese like a pizza, then return to the grill or while on the
grill, brush on sauce and add cheese.
Finish by grilling another 3 to 4 minutes. Portobello will cook
through, ready when cheese melts. Keep in mind, texture changes
according to grill time: more firm, veggie=shorter time; more
Remove, serve large Portobello pizza plated with knife and fork, serve
small ones with a napkin, and, of course, with Fratelli Perata Cabernet