Ronco Pizza & More Instruction/Recipe Booklet page 18

2. Add 1-2 tablespoons of marinara sauce to each zucchini half. Add mozzarella
cheese, then place 3 slices of pepperoni down the center of zucchini.
3. Place onto Baking Pan, at least 1 inch apart, and bake for 8-10 minutes.
4. Remove Baking Pan and let zucchini cool for 5 minutes. Garnish with red pepper flakes
and fresh basil.
Portobello Mushroom Cap Pizzas
4 portobello mushrooms
½ tbsp. olive oil
½ tsp. Italian seasoning
— salt and pepper to taste
2 tbsp. marinara sauce
4 large tomato slices
2 cups mozzarella, shredded
16 pepperoni slices
1 yellow bell pepper, sliced
¼ cup black olives
— fresh basil to garnish
1. Wash, de-stem and remove gills of the portobello mushrooms. On the top side of the
mushroom, slice about a ¼-inch off so that they will sit flat on the Baking Pan. Pat
dry with paper towel.
2. Brush each mushroom with olive oil. Season with Italian seasoning, salt and pepper.
3. Place mushrooms, top-side down, on the Baking Pan and cook for 5 minutes.
4. Carefully remove Baking Pan from oven and drain off any moisture from the
mushrooms. Pat dry with paper towel.
5. Layer each mushroom cap with marinara sauce, tomato slice, mozzarella cheese, 4
pepperoni slices, yellow bell pepper and black olives.
6. Return Baking Pan to the oven and bake for an additional 6-10 minutes to melt
cheese and warm all ingredients.
7. Remove from oven, garnish with fresh basil and serve.
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