As we start to amp up for the festive season it’s great to have some simple dishes on hand to turn to. Pizza is definitely up there as one of my favourite foods. I love to make the dough from scratch and get creative with toppings, I love to order it take away and I love to have it this way, which is a little bit healthier.

If you don’t have bases on hand, or can’t be bothered to whip up a dough you can substitute portabello mushrooms for an easy low carb or gluten free option. The pizzalicious aroma drifting from the oven will make your taste buds impatient.
The gooey topping over the baked mushrooms makes for a winning combination. Serve with some fresh greens and you’ll have yourself a quick and tasty mid week dinner.

May you enjoy socialising with friends, family and colleagues over the coming weeks. Eat, drink and be merry.  It’s astonishing that soon we will be marking yet another Christmas and wrapping up 2012. What an interesting year it has been. And don’t worry if you overindulge, you can always make some New Years resolutions to make up for it!

Portabello Mushroom Pizzas

Serves 2

10 bocconcini balls, diced

100 grams of salami, diced

1/2 spanish onion, diced

50 grams sun dried tomatoes, diced

50 grams kalamata olives, sliced

1/2 green capsicum, diced

1/2 teaspoon of oregano

4 large portabello mushrooms, stalks removed

Olive oil

Preheat oven to 180 degrees.

Combine bocconcini, salami, onion, sun dried tomatoes, olives, oregano and capsicum in a bowl.

Drizzle the bases of the mushrooms with olive oil then lay out flat on a tray.

Divide the topping mixture on top of the mushrooms.

Cook for 20 minutes, serve with green salad.