Portobello Pesto Pizza

 

НОВОЕ МЕНЮ в ДОДО Пицца / Пицца Песто, Томатный суп с митболами, Блинчики / Новинки в До-До

Video taken from the channel: niknayseLive


 

Quick and Simple Pesto Pizza | SAM THE COOKING GUY

Video taken from the channel: SAM THE COOKING GUY


 

Pesto Pizza

Video taken from the channel: TheCooknShare


 

Mike Fitzick makes a Jalapeño Pesto Pizza | Gozney

Video taken from the channel: Gozney


 

Chicken Pesto Pizza | RoccBox Portable Pizza Oven

Video taken from the channel: allthingsbbq


 

Pesto Pizza | Eitan Bernath

httpv://youtu.be/y-ETi21NCo?rel=0&modestbranding=1

Video taken from the channel: Eitan Bernath


 

Lunch/Dinner Options: Pesto Portobello Pizzas

Video taken from the channel: Brett Cap


4 portobello mushrooms 2 medium tomatoes, sliced 1 1/2 tablespoon olive oil 4 ounces (113g) grated mozzarella (Or use sliced sandwich cheese – mozzarella, fontina, Swiss; 1 slice is approx. 1. Ingredients Pine nuts – 2 Tbsp (Sub walnuts if you’re on a budget) Basil – 2 cups, loosely packed Garlic – 1 clove, peeled Avocado (small) – 1/2 Olive oil – 3 Tbsp to 1/3 cup Portobello mushrooms.

Pesto Portbello Pizza 4 portobello mushroom caps, stems removed 3 oz grape tomatoes (about 1/2 cup), halved Pepperoni slices Crushed red pepper flakes (optional). DIRECTIONS Preheat oven to 500. While the oven is preheating, melt the butter over medium heat in a skillet. Add the sliced mushrooms and garlic.

Cook, stirring occasionally, until the mushrooms have released all of their liquid Flour a 12″ pizza pan and roll out dough on. For the Toppings: 1 tablespoon unsalted butter 1 lb. cremini mushrooms (sliced) ¼ of a red onion (thinly sliced) 1 cup pesto (homemade or store-bought) 8 ounces provolone cheese (shredded) ½ cup grated Parmesan cheese. Ingredients 4 large portobello mushrooms (4 to 4-1/2 inches) 1/2 cup prepared pesto 1 roma tomato, thinly sliced 1 cup shredded part-skim mozzarella cheese 4 fresh basil leaves, thinly sliced.

Portobello Pesto Pizzas are basically what you want to make of the mushroom base. Pull the portobello mushrooms out of the oven and top each one with a dollop of pesto. Spread out the pesto evenly over the inside of the mushroom cap.

Then top with however much of the toppings you like. As pizzas go, this Personal Portobello Pesto Pizza doesn’t get much healthier than this. Herbs, mushrooms, olive oil, and cheese make for an incredibly. Grilled Portobello Mushroom Pizzas With Pesto are juicy grilled portobello mushrooms topped with savory pesto, cherry tomatoes, and melted mozzarella cheese, ready in only 20 minutes!Portobello Pizzas have ALL the flavours of a GOOD pizza without the guilt!

Using portobello mushroom caps for a pizza crust, these pizzas are quick and easy to make, low carb and ready in less than 10 minutes! Okay if there is any way to enjoy a healthier, quick and easy pizza recipe it’s this one 10-minute Portobello Pizzas!

List of related literature:

Transfer the mushroom mixture to a medium bowl, and add the sausage, mozzarella, pepperoni, basil, red peppers, and ½ teaspoon of the oregano; stir to combine.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

Spread ¹∕ cup CLASSIC BASIL PESTO onto partially baked crust in step 8, then sprinkle with mozzarella, followed by 1 cup shredded provolone cheese, ¹∕ cup crumbled blue cheese, and Parmesan.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Its basic form is alla napolitana, with a fairly thin crust spread with olive oil under some mozzarella cheese, pieces of tomato, and one or two herbs, perhaps oregano and basil.

“The Regions of Italy: A Reference Guide to History and Culture” by Roy Palmer Domenico
from The Regions of Italy: A Reference Guide to History and Culture
by Roy Palmer Domenico
Greenwood, 2002

Spread ½ cup pesto onto partially baked crust in step 8, then sprinkle with mozzarella, followed by 1 cup shredded provolone cheese, ¼ cup crumbled blue cheese, and Parmesan.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Arrange the tomatoes, mozzarella, and basil leaves on the pizza overlapping slightly.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

As for the basil, it was best when roughly chopped and sprinkled over the top; layering whole leaves among the slices of mozzarella and tomato looked appealing, but the leaves were simply too big and too chewy.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

1 small ripe tomato ½ cup shredded mozzarella or other cheese 3–4 large fresh basil leaves Bake pizza until underside of crust is golden brown, about 12–15 minutes.

“The Feed Zone Cookbook: Fast and Flavorful Food for Athletes” by Biju K. Thomas, Allen Lim, PhD
from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes
by Biju K. Thomas, Allen Lim, PhD
VeloPress, 2011

Continue baking the pizza until the pesto is heated through, about 2 min

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Feel free to add simple toppings before baking, such as pepperoni, sautéed mushrooms, or browned sausage, but keep the toppings light or they may weigh down the thin crust and make it

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Feel free to sprinkle simple toppings over the pizza before baking, such as pepperoni, sautéed mushrooms, or browned sausage, but keep the toppings light or they may weigh down the thin crust and make it soggy.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

NOAH BRYANT

Hardcore strength training is what I am about. I am a personal trainer, author, and contributor to lots of different lifting and fitness magazines.

I was a 2x NCAA champion in the shoutput at USC and I represented the USA at the 2007 World Championships as well as the 2011 PanAm Championships.

Contact me to find out more about my personalized online training and how I can help you reach your goals.

Education: Bachelor of Science (B.S.), Public Policy, Planning, And Development @ University of Southern California

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69 comments

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  • Hey Brett why did you use grapeseed oil instead of olive oil?:) bc it with stands higher temps? Or bc it’s flavorless? Healthier? Lol I know it’s super good for skin as an oil moisturizer lol:) thank you

  • I love watching cooking vids to learn stuff. And you teach. But I also get a good chuckle from you often times. You are quite effervescent.

  • Love the recipe!! I had a question, would you happen to have any ideas on foods that will help with hair growth and healthy skin?? I recently started changing my eating habits and I read that there are certain types of food that help improve hair and skin so I was wondering if you had any tips? Thanks for all you do!!

  • OMG so creative, I’m a pizza fanatic and I’m trying to lose weight but I was worried about cutting out buns and dough and this is a great substitute! I make sandwiches with these caps now because of you!! <3 Thanks Brett:D

  • Hello. As soon as I saw the name Uuni I told my hubby that it means oven in Finnish. What a fabulous thing I love it. Way to go Finland creating that pizza oven. Your pizza sure looked mouthwatering…and hubby was already checking out Amazon. I also enjoyed how you said it…uuni ��. It’s all good ����..and tasty pizza no doubt ��. Thanks for the drools SAM.

  • At first i didn’t know how to feel about the vibe of this channel but now I’m like, this dude is just straight forward and not to serious with his food. I like it

  • I don’t know about the mushroom since i never really tried it but this looks so good I’m gonna have to! I don’t have a boyfriend so ill cook it myself haha =)

  • Excellent contribution thanks and greetings from Venezuela we are great admirers of your videos and are a source of inspiration for enthusiasts like me who love barbecue

  • Beautiful food, love that you do everything organic! Will try this. I think your pesto would be better  if you cut the green (basil…) by hand not in the blender:)

  • Башка у тебя здоровая, сам маленький, чем жрать, может с гантельками плечики разомнёшь для начала? Видосы вполне приемлемы, поработай над собой.( я тоже небольшой, но диспропорции нет,обычно моя шапка у всех налазит на уши.) Удачи!

  • Hey Brett, great video I’ll be trying this one tonight. Just have a question concerning the inclusion of carbohydrates in your meals. 

    As tasty as this looks, I think I’ll need to have 3 of them to fill me up. Too much of a good thing can backfire, so instead I feel inclined to add some carbs (i.e. sweet potato oven-bake fries [with coconut oil]). Of course it depends on weight goals, but as someone that is trying to lose that last bit of fat and build/tone muscle, is it a good idea to bring in some carbs every now and then?

    Thanks so much for your videos man, really inspired me to pursue the healthy lifestyle. @brettcap 

  • This is a MUST to try! Looks amazing, I absolutely love watching your food and workout videos. You’re Great and I envy Carli, my two favorite youtube channels hands down. Keep it up, you both are an inspiration!

  • It would be great if you did a video about what your typical grocery list looks like. I love all of your recipes, but what trips me up about getting in shape is what exactly all to buy at one so that I’m buying things that are usable for multiple types of meals, and not just one recipe. Love your channel by the way, it has really helped motivate me to stay in shape!

  • I just got back from the store to get a few items to make some pizza on my YS640. You’ll have to watch my video Chef Tom. My pizza isn’t going to have all the delicious ingredients you used but it’s still pizza. �� #kidfriendlypizza

  • Hey man love your channel, I´ve lost over  26lb and your recipes have helped me A LOT. I make something different everyday and really good and I though healthy food sucked lol so THANKS man. Greetings from Venezuela.

  • looks amazing brett thanks for the great recipe i love cooking with portobello mushroom, i usually cook a portobello mushroom with olive oil, salt and pepper and then melt provanon on it and add a red pepper and some red onion and put it on a whole wheat kiazer and it taste amazing  

  • Tho people have most likely already pointed this out, for those who don’t speak the wonderfully complicated tongue of Finland, uuni means oven. That simple.

    Cheers.

  • Hi Brett I know this is a little off topic, but I know you have said water is so important and of course I agree and try to get a lot of water intake throughout the day but drinking all the water actually has been making me feel more hungry, is this a normal reaction? I don’t want to constantly feel hungry but I do want to drink plenty of water for hydration, any suggestions??

  • Никит, как всегда спасибо за обзор.)
    А насчёт предвзятого мнения во время голода я с тобой соглашусь. Так получается потому что организм требует еды из которой, собственно, и будет брать энергию для жизни, и всё кажется в разы лучше, зато потом, когда сытым попробуешь ещё раз, вкус будет не таким, каким он казался тогда, и мнение будет не точным.

  • Nice pizza! How do you like the Roccbox & how does it compare to your Uuni? I bought my Roccbox for $370 from a stove store that had it set up as a demo model & I wouldn’t be without it now��

  • Hi,
    If you would be able to do a healthy chicken Caesar salad recipe it would be great! We all know how fatty the regular dressing is. And maybe there is something to swap the croutons with?
    Many thanks ��

  • Is there anything I can use to substitute the mushrooms?? I don’t like mushrooms but i would like to make something like this using a healthy alternative. Thank you Brett you never disappoint with your cooking recipes.

  • New to your channel, gonna show my hubby, he wants, needs to lose weight, maybe this will inspire him! We are looking to be a healthier more active family. Thank u! Lola Miami

  • Quick question if i may please, i love the way RoccBox performed, looks incredible, just wanted to pick you brains here a little, you see i have a kamado big joe grill and the times are a little rough at the moment money-wise, would you think i could get similar results on big joe?

  • Hi could you do a video on stretching and how to do each one please I am a beginner and my gym teacher wants us to stretches but he will not tell us how to do them so please could you do a video on how to thank you so much and yes I did watch you tips on stretching but I need to see how to do them thanks so much

  • Looks absolutely delicious! Love the vibe you have going, ebbs & flows! With the holidays coming up, some healthy takes on preparing traditional dishes would be great-just something to think about. Great video as always. Thank you for sharing!

  • PLEASE DO HEALTHY NON FAT SALAD DRESSING RECIPES!! I’m always up for a good salad for lunch but I absolutely hate the taste of dressing you buy in a bottle at a supermarket none of them wow me! Ahah please try to do this video.

  • Hey Sam and Max! I know your mantra is not to make the same thing, but this Uuni oven rocks! Just do different pizzas! Please! You never mentioned anything about a smoked flavor. Did the pellets introduce any smokey flavor in either the crust or the cheese? This Uuni requires another episode, because too many people love pizza. Where’s the wine to pair with it? Or beer?

  • В Додо маленькие пиццы все на традиционном тесте, поэтому не спросили какое тесто)) на тонком можно выбрать только большие и средние пиццы

  • Hi Eitan! You’re amazing! Your passion, talent and ease of cooking is infectious <3 Thank you for being you and for spreading love and positivity through your work. Stay blessed:)

  • Sam, you should switch to 3 to 4 steady set camera locations and get rid of your son walking in and out of the shot. Dialog between you two is awkward and it throws the videos off.

  • Many chefs advise AGAINST washing the basil as washing will remove a lot of the fresh flavor. Grow your basil in a clean environment and not washing it should not be a problem.

  • Any reason why you didn’t add any type of nut into your pesto? Since many of them add another dimension of flavor and texture as well as being good for the body?

  • I made this for the guys at work! It was not only an opportunity to have great food but it was also an opportunity to plug a great cooking channel! Thank you Sam! I followed your exact procedure and my basil pesto pizza was surely a hit! Amazing!

  • Inspired! I don’t eat chicken……as bizarre as it may sound I eat turkey though……will this still be as good with Turkey Brett?

  • 6:15 dough has to be at room temp. see this video (6 most common errors) to understand why: https://www.youtube.com/watch?v=vV4gegZ7JNU

  • Thanx 4 sharing! As always u r the best I love n enjoy your recipes my husband n girls enjoy all the dishes I have been making now THANX 2 U �� ��

  • Delicious looking pizza Dave! Pesto is awesome on pizza’s! I love it. Have you ever tried the sun dried tomato pesto? It’s good, too! TFS!

  • I’m a caregiver by occupation, and I must say your fantastic vids have helped me very much.  I love your short but precise vids, they/you have changed my life.  Thank You

  • Thanks’ for the Pesto Chef…….Bu TBH I would have rather seen a pizza stone or some other adaption for the BBQ rather than that shoddy looking bit of (probably) overpriced rubbish…..I mean come on Fella…..how many times did you have to turn it as well……Sorry dude…..not a fan of this one…..but good vid….keep em coming.

  • Easy simple and perfect you are always killing it chef Tom
    I’m wondering what would you prefer the ooni koda pizza gas oven or RoccBox since I’ve been thinking about these two for a bit of time please I need answer thanks in advance ��

  • I just heard about chia seed and quinoa do you think maybe you could incorporate that in one of your meals or show how to cook it I heard its a great protein and fat burner but I don’t know if you throw it in any dish raw or microwave I don’t know please consider thank you @brettcap

  • I would love for you to do quick healthy snack ideas! I tend to go for the unhealthy snacks because they are readily available and cheap:/

  • Not a fan of chicken on my pizza, or such a thick crust.. or that much Pesto:/

    Usually love everything else on your channel, so i’m good:)

  • Hey Brett this looks so good:D good job! 

    When you and Carli crave something sweet, what do you make? Can you make a video of a healthy snack that’s sweet?:) Love you’re videoes. 

  • when you make something that isn’t even close to pizza, but still call it pizza. If that was a pizza it would be a pizza with down syndrome

  • Никита люди ходят кушать голодные а не сытые так что ты сделал не правильный выбор что начал ходить не голодный �� а ещё сможешь пожалуйста поздравить мою жену Евгению Пронину с тем что она в тик токе �� надеюсь тебе не сложно сказать пару слов в следующем выпуске а ещё так для инфы ведёт в Инстаграмме блог как не дорого и вкусно готовить для всех людей �� спасибо огромное заранее Никита пусть твои каналы оба процветают и лайв и основной море тебе подписчиков плюсом к тому что есть удачи по жизни и здоровья тебе и твоим родным и близким ����

  • Hey, I happened to come on your channel and find the recipes interesting and some will cook at. I should decrease my weight because of my hypothyroidism, I will look for workouts that  not too much strain on my injured knee (handball). Many greetings from Germany

  • Dude, you’re reading 900 degrees because you’re pointing the laser at the flame lol. Check the stone that the pizza is actually sitting on. Or any other surface that isn’t the flame itself for that matter haha

  • My family couldn’t believe I made this pizza. I messed up two time though. We don’t need to tell them that ��. lol Your amazing and I’ve asked my family to sub to this channel for amazing and unique tasty treats. Love what you’re doing and wish you continued success. You work so hard. Also send my appreciation to your supportive friends and family. I see you being a super star! ������

  • This is great especially with little ones make their own pizza & of course assist making the pizza’s in the oven! I have indivual (personal pans) for all.

  • I love how you say “quick and easy”…I do like your candor and recipes but you’re full of shit. You meant to say, “if you buy this product it’s so quick and easy”. Your brashness is less palatable (pun intended) with every sponsorship. But good for you man.

  • With such a nice pizza oven, you should learn to make a proper pizza dough. It’s a shame to waist that smoke and equipment on such an inferior dough.

  • Hey chef Tom how about a video for the fans north of the border. Can you smoke a moose roast or grill a moose tomahawk?? That would be wicked!!

  • SAM! We just bought an UUNI 3 because of your review. We can’t wait to get it… maybe it will hurry spring back here to Winnipeg, Canada. Thanks every repeat mention of a Canada-connection.:-)
    We love watching your hands-on, common sense cooking-shorties, your generous heart comes through (YES!), and we ALways appreciate you AND your crew! In the eye of this beholder, you guys are the real deal! Would love to meet some day.:-) The cool recipes are creative, simple, practical and mostly (wagu thrills) affordable. Fans. Cheers and much continued success!

  • Суп летом это хреново по твоему, а вот горячую пиццу летом выпускать новинку это норма. Чай пить летом и кофе тоже хреново, и вообще по твоей логике надо все блюда и напитки летом надо есть из холодильника либо морозилки!

  • It’s okay not EVERYTHING needs to be Irish related today and with everything going on I think we can live with this delicious looking pizza recipe. Awesome video.

  • Question I have the same Olivia’s brand of Spinach and mine comes in a steam bag. I open it and keep the remainder of what I don’t use in my refrigerator but by the next day it goes bad.. How do you keep your organic greens fresh in your refrigerator?

  • Sam!!!!! I need that BLADE your using in video…. The one you cut the pizza with. what it’s name and brand…. PLEASE…. and THANK YOU

  • Hey Brett! I just want to know your schedule of a normal day. Where do you find time to exercise? I’m so busy most of the time that I don’t even try

  • Honestly, I thought that pizza looked like shit. The crust seemed stone hard and burnt. The inside appeared watery and soggy. Just my opinion though.

  • Love these types of videos Sam. Sorta gear review meets how-to-cooking. Please do some camping inspired videos because there’s some very interesting outdoor cooking gear.

  • can u please please make a video on workouts to get your legs slimmer!! i have muscular legs now, i am trying so hard to get them slimmer! also, what could I eat to make them slimmer? do i eat before or after the gym? 

  • Ахахахаха никитка 26° жара ахахаАХАХХААА пекло уууухх, посмеялся я от души, красава, сделал день))))00)
    P.s Никит 38° вот это пекло у нас) а у вас там прохладно и можно на улицу выходить хотя бы

  • Sorry for the spam, but i really need to share. Thank you!
    My son has been diagnosed with autism and pica, my family is looking for funds to make our home safe
    And comfortable for our son. Please if you can help and share it will be greatly appreciated

    http://www.gofundme.com/ft54as

  • thanks for this great recipe!:) you remind me that healthy food is just as good as fat food but you don’t feel guilty eating it! YUMMY:)

  • I made this tonight. My own no Knead dough, pesto, cherry tomatoes, mozzarella and anchovies. Delicious! BTW, you did a great job here, thanks.

  • Pizza on St Patty’s day, that’s just a flat out insult. You would have been better off not posting anything. Maybe Brit would have had a better recipe to share.
    Really disappointed.

    I’ll be shopping elsewhere thank you.

  • В одном заказе брал (с доставкой) блинчики с ветчиной и блинчики с малиной. В итоге они перепутали и привезли два набора с малиной. Служба поддержки извинилась, прислала промо-код на 200 рублей скидки. Что касается Песто-пиццы, то я заказывал среднюю, и судя по этому видео, мои опасения полностью соответствуют действительности: чем больше пицца, тем меньше начинки на единицу площади. Я давно заметил, что маленькая пицца 4 сыра вкуснее средней и большой, поэтому вот тебе идея для выпуска: заказать домой пиццы разных размеров в Додо и сравнить, одинаковое ли там количество начинки.