I recently had the opportunity to spend a whole day with the very talented photographer, Sarah Ellis of Sarah Jayne Photography. I’ve been dying to shoot in the kitchen with her for sometime now, so thanks to a Monday holiday, we were both able to combine our efforts to create something pretty amazing. I’m really excited to share these new recipes and photographs with you. It’s amazing what can happen when you forget about everything else that’s going on and just enjoy being in the moment with someone who is as passionate about what they do as you are. We hope you enjoy what you are about to read and see!
Even though the weather outside is cold and windy, I’m going to show you how you can enjoy “grilled pizza” inside thanks to a trusty cast iron skillet. I created this recipe as a healthy and gluten free alternative to the traditional pizza crust.
Dee’s Iron Skillet Mushroom Cap Pizzas
- 6 mushroom caps
- 1 red pepper chopped = 1 cup
- 1 small white onion chopped = 1.5 cup
- 2-3 cups of shredded mozzarella cheese
- Your favorite pizza sauce (homemade if you have time, or 1 small can = about 2 cups)
- 2 cloves of garlic – crushed
- 3 tablespoons olive oil for cooking
- 2 tablespoons salt
- 3 tablespoons pepper
- 1-2 teaspoons crushed red pepper (optional)
Pre-heat your oven to 400 degrees on bake.
Starting to clean your mushrooms caps. The best and easiest way to clean them is to take out the stem and remove the black gills on the underside of the mushroom cap by scraping it with a spoon. Whip the mushrooms down with a paper towel to remove any dirt.
Line either a baking sheet or a cast iron skillet with your mushroom caps. Coat the pan and your mushrooms with a few tablespoons of olive oil. Sprinkle a few tablespoons of salt and pepper over the mushroom caps.
Pop into the oven and bake for about 10 minutes. Then bump the heat up to 500 and broil for about 2 minutes.
While the mushroom caps are in the oven, combine your garlic, onion, red pepper, and pizza sauce on medium heat in a skillet with about a tablespoon of olive oil. Toss in about another tablespoon of salt and pepper, but of course add as little or as much as you like – it’s important to taste your food and season to your liking.
Take the mushroom caps out of the oven and start to assemble your “pizzas.” First add in your sauce with a large spoon, then top with as little or as much cheese as you want! Optional: Sprinkle on 1-2 teaspoons of crushed red pepper – again use as much or as little as you’d like.
Pop back into the oven and bake on 400 degrees for 12 minutes. You’ll know they are almost done when the edges of the mushroom caps become a little softer. Broil for the last few minutes to really crisp up and brown the cheese!