Grilled Portobello Muffuletta Pizzas Rachael Ray   From Every Day with Rachael Ray September 2008 SERVES 4 4 portobello mushroom caps, gills scraped Extra-virgin olive oil (EVOO), for drizzling and brushing Salt and pepper 1 cup drained jarred giardiniera salad (pickled vegetable salad) 1/2 cup pitted green olives 1/2 pound thinly sliced sweet sopressata 4 slices provolone cheese 1/2 pound thinly sliced hot ham, such as capicola One 1-pound ball smoked mozzarella 4 cups mixed greens Juice of 1 lemon 1. Preheat a grill or broiler to medium-high. Brush the mushroom caps with EVOO, season with salt and pepper and grill, turning once, until tender, 7 to 10 minutes. 2. Meanwhile, using a food processor, pulse the giardiniera and olives into a relish. 3. Layer the mushroom caps with the sopressata, provolone, hot ham, relish and mozzarella. Grill, covered, or broil the muffuletta pizzas until the cheese is melted, 1 to 2 minutes. 4. Dress the greens with the lemon juice and a drizzle of EVOO; season to taste with salt and pepper. Serve with the muffuletta pizzas.

Cod-and-Shrimp Stoup with Salt-and-Vinegar Mashed Potatoes Chicken with Apples, Pears and Camembert Mashed Potatoes Roasted-Pepper-Pasta-Stuffed Peppers Parmigiano-Reggiano-Crusted Chicken Piccata Greek Salad Stacks with Sliced Steak See All Rachael Ray's 30 Minute Meals See All Recipes ADVERTISEMENT

ADVERTISEMENT