Last weekend we went out with friends to this little hole-in-the-wall bar that is known for its beer selection.  They also have sandwiches and pizzas, and we met for dinner.  Around the table, three white pizzas were ordered.  Let me tell you something.  I have a thing for white pizza.  The garlic, the oil, the cheese........what's not to love?  Oh, yeah, the nutritional punch in the gut for each slice.  So, yeah, there's that....

Did I order a pizza?  Nope.  Did I have a slice?  Nope.  But it did get into my head.  Plus there was the fact that I had fresh basil and oregano from my garden, just waiting to be used.  Could I make it healthier?  Would it still taste good?  I decided to do an experiment, and am I glad I did!  So good!  And so easy!

 Ingredients:

• 6 portobello mushroom caps, stems removed
• 3 Tbsp extra virgin olive oil
• approximately 1 cup fresh basil leaves (more or less to taste)
• approximately 1/4 fresh oregano leaves (more or less to taste)
• 1 Tbsp minced garlic
• 1 cup shredded mozzarella cheese, divided
• 12 grape tomatoes, cut in half

Directions:

1. Preheat oven to 450 degrees Fahrenheit.
2. Bake mushroom caps in preheated oven for 10 minutes.
3. While caps are baking, place oil, basil, oregano, garlic, and 1/3 cup cheese in the bowl of a food processor.  Process until herbs are finely chopped and "pesto" is well-combined.
4. When caps are done, evenly divide the pesto among them - approximately 1 Tbsp apiece.
5. Top with cheese and tomatoes, and bake 10 minutes more.