I had leftover sopresatta from a recent meat and cheese plate and decided to repurpose it for something totally different. I was originally going to do a stuffed portobello with some form of grain – traditional…but then I realized it would be waaaay easier to just make pizzas using portobellos as the crust.
Most important thing I did was season the ricotta. This is what makes this dish extra yummy. The ricotta itself is what makes it unhealthy. Oh well, you can’t win em all.
Remove the ribs and stems from the portobello caps and clean them with a damp paper towel. Then fill them with your favorite jarred marinara and ricotta that you mix with oregano, salt, garlic, and red pepper flakes. Then top with shredded mozzarella, the sopresatta (which I cut up a bit to have a better distribution across my “pizzas”), and some grated parmesan. Roast in the oven at 275 or 300 until the cheese is nice and bubbly.
So there may not be any crust, but there’s a big blob of ricotta so this is in no way healthy. It is hearty, though, and a great way to get those pizza parlor vibes without the time it takes to cook even a frozen pizza.