Smoky Portobello Pizza

A recent trip to Trader Joe's yielded a veggie assortment, and some lovely smoked Jack cheese. The cheese was milder than some of the smoked cheeses I've bought in recent years (some of the goudas out there will make you feel that you need treatment for smoke inhalation), and I really liked it. We decided to make a pizza. Okay, I decided. I don't consult Chris on these matters, as asking him what he wants for dinner always yields a simple, "Whatever you think, babe." I just go.



I used a whole-wheat crust, brushed with minced garlic and a little olive oil. I used tomato sauce, spread thinly, then drizzled generously with Famous Dave's Texas Pit sauce (any BBQ sauce would do, but seriously, you should try that one.) Then I topped with just a tiny bit of grilled veggies (about a quarter of a veggie of each): zucchini, red onion, and yellow squash. I grilled a whole package of sliced portobello mushrooms, because I wanted them to be the predominant flavor. Then I topped it with smoked jack cheese, and a bit of regular shredded cheese mix after that.



You could use any smoked cheese, just taste a bit and you'll be able to estimate how much to use, and how much to moderate with the non-smoked cheese. It would have been even better with shredded Swiss added (just trust me on this -- this pizza is based on an individual-bite appetizer I like). I think it would also be great made on the grill, if you have the means.