Parasol Pizza

Ingredients for 2 servings:

• 4 mushrooms (parasol mushrooms), fresh from the forest, alternatively Portobello mushrooms from the supermarket
• 4 tsp tomato paste
• 2 tomatoes
• ½ bell pepper(s)
• 1 shallot(s) or onion
• 8 slice(s) ham and/or salami
• 1 small piece(s) of cheese
• 1 tsp pizza seasoning
• salt and pepper
• some oil for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

low carb, also vegan / vegetarian possible

Preheat the oven to 180°C (top/bottom heat). Clean the parasol mushrooms, but do not wash them. Trim the stems and use them for other purposes. They can, for example, be dried and used as mushroom powder for sauces. Place the parasol mushrooms, gills facing up, in a greased baking dish. Carefully brush each cap with a teaspoon of tomato paste. Wash the tomatoes and peppers, remove the stems, and finely chop the flesh. Peel the shallot and finely chop it, as well as the ham and salami. Assemble the pizza topping from these ingredients as desired and spread it evenly over the mushrooms. Sprinkle with pizza seasoning, salt, and pepper, and, if desired, sprinkle with grated cheese. Bake the parasol pizza in the oven at 180°C for about 15-20 minutes, until the cheese is browned. Depending on the topping, the recipe can be made vegan or vegetarian, but is also wonderfully suitable for meat eaters.