Ultimate Portobello Mushroom Pizza

Ingredients

• 1 large pizza dough
• 1 batch sun dried tomato sauce
• 1 Tbsp olive oil
• 1 portobello mushroom cap
• Salt and pepper
• 4 oz shredded mozzarella
• 2 oz feta, crumbled
• Handful chopped parsley, optional

Directions

1. Rinse the portobello gently to remove any grit, then halve it and slice it thinly. Warm 1 Tbsp olive oil in a large skillet, add the mushroom slices, and season with a pinch of salt and pepper. Cook over medium heat, stirring as they soften and deepen to a dark brown, about 3-5 minutes. Move the mushrooms off to the side for now.
2. Move your oven rack to the top position, then heat the oven to 500ºF. Pull and stretch the pizza dough until it fits the pizza pan. Spoon the (Not) Sun Dried Tomato Sauce across the dough, then brush the crust with any extra oil.
3. Scatter the mozzarella over the sauce, followed by the cooked mushrooms and the crumbled feta.
4. Bake the pizza in the fully heated oven for 7-10 minutes, until the cheese is bubbling and lightly browned in spots. Add a little chopped fresh parsley over the finished pizza. Slice into 6 or 8 pieces and serve.