These are great both as picnic and party food. If you follow me (Kirsten Adachi) on snapdish you will know that for a few months I was doing pizza Fridays. After a while I didn’t feel like it so I stopped. I think I need to source better cheese before I continue. Oh, and pepperoni. During Golden Week (first week of May) we went to my hubby’s aunt’s house and I decided to make these babies as part of a mishmash dinner. We had such a random assortment of food that night. I love how easy these are and good they taste.
Mushroom and Zucchini Pizzas
1 small zucchini
1 package white or brown mushrooms
spaghetti sauce (~1/2 cup)
shredded gouda cheese
salt and pepper, to taste (freshly ground is best)
Preheat the oven to 180C. Slice the zucchini into 5mm thick rounds. Remove the mushroom stems. Don’t throw the mushroom stems away, use them in a stir fry or soup. Lightly oil a baking pan or use parchment paper (oobun peepaa- オーブンペーパー). Place the zucchini slices and the mushroom tops (stem side up) on the parchment paper. Spoon sauce onto the veggies so you get similar coverage as you would with a pizza. Top with cheese, salt and pepper. Bake until the cheese is golden brown. It took about fifteen minutes in the oven I was using.