Portobello mushrooms make the most delicious (and healthy) pizza "crust." Save the stem ends of the portobellos to make flavorful soups and stocks.




  • Prepare a stove-top griddle or outdoor grill.

  • Combine the tomatoes, thyme, 2 teaspoons of olive oil, the roasted garlic, and salt and pepper in a small bowl and toss. Set aside.

  • Brush the top and bottom of each mushroom with the remaining oil. Sprinkle with salt and pepper and grill until the mushrooms are tender, about 4 minutes per side.

  • Place the mushrooms stem side up on a cutting board. Arrange an equal amount of the tomato mixture on 4 mushrooms. Top each with a shaving of Parmigiano-Reggiano.

  • Arrange a slice of prosciutto on each of the remaining mushrooms and spread 1 tablespoon of the pesto on top of each prosciutto slice.

  • Arrange 1 of each pizza on each of 4 dinner plates and serve.