Margherita Portobello Mushroom Pizzas with Bacon

Directions

1. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
2. Wash and dry the mushroom caps, then remove the stems and set those aside. Peel and mince the garlic.
3. Arrange the mushroom caps on the baking sheet, drizzle with olive oil, and season with the minced garlic, salt, and pepper.
4. Place the mushrooms in the oven and start the topping prep while they bake for 5 minutes.
5. Wash the tomato and basil. Slice the tomato into rounds and cut the basil leaves into ribbons.
6. Grate the fresh mozzarella and cut the bacon into smaller pieces.
7. Carefully remove the mushrooms, drain any excess liquid, and start layering: a little mozzarella in each cap, then bacon, tomato rounds, and half the basil; finish with the remaining mozzarella.
8. Return the mushrooms to the oven and bake until the cheese is melted and the mushrooms are tender, about 15–20 minutes.
9. While the pizzas bake, wash the cucumber and grape tomatoes. Quarter the cucumber lengthwise, then chop crosswise, and halve the tomatoes.
10. To serve, transfer the pizzas to plates, sprinkle with the remaining basil, and plate the cucumber and grape tomatoes on the side.