Ingredients

　　2 large portobello mushroom caps, stems removed

　　Extra-virgin olive oil (EVOO), for drizzling

　　Salt and freshly ground black pepper

　　1/4 cup pizza sauce or marinara sauce

　　6 slices sandwich pepperoni (from the deli counter)

　　4 slices mozzarella cheese or smoked mozzarella cheese

　　Crushed hot red pepper flakes

　　Dried Italian seasoning or dried oregano

　　Preheat the oven or toaster oven to 450°F. Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO. Roast for 12 minutes, or until tender. Remove the caps from the oven, season with salt and pepper, and top each with a few spoonfuls of pizza sauce or marinara spread out in a thin layer. Top the layer of sauce with layers of pepperoni and mozzarella cheese and return to the hot oven. Cook the pizzas for another 3 or 4 minutes, until the cheese is bubbly and brown at edges. Garnish the pizzas with red pepper flakes and a pinch or two of Italian seasoning blend or dried oregano.

　　Rachael Ray's 30-Minute Get Real Meals