Change up your Friday night pizza night with this Mini Portobello Margherita Pizza – simple, fresh ingredients, and only 15 minutes!
It’s crazy to think that yesterday marked the one year anniversary of our 3 month old niece Zoe passing away.
I woke up yesterday thinking of the day that we had one year ago.
I remember getting a text at 4pm from a family friend saying “Any update on Zoe?” I was confused so I responded, “is there something wrong?” No response.
Immediately my heart went into my stomach and I picked up the phone to call Mike. He didn’t pick up. I called my mother in law. She picked up. I asked “is there something wrong with Zoe?” Her voice was quivering as she said “Jeff and Kenz got a call from the babysitter, Zoe wasn’t breathing. The paramedics are there now. She passed in her sleep.”‘
“What?” is all I could say as tears streamed down my face. Surely its not real.
Mike pulled up to the house and immediately he knew that I knew. He was trying to get home to be with me because he knew I would be a mess. We had just had a miscarriage a year prior, Zoe and our baby were due around the same time. I just collapsed into his arms as soon as he walked in the door, my heart breaking.
As I reflect on the heartache of that day I know it was nothing compared to what Zoe’s parents went through. We were at their house non stop for a solid two weeks, serving them, loving them, listening to them, whatever it took. As I watched them walk through grieving the loss of their baby girl I saw God’s heart. He completely enclosed them with his arms, they found comfort, strength, healing, and even joy in his arms.
On the day of Zoe’s Memorial service, we walked in together as a family. Supporting each other in love while we walked through this hard road of grief. We sang worship songs during the service and Zoe’s parents spoke and celebrated the life that she had and the memories they shared. I think the most amazing part of that service was seeing Jeff (Zoe’s dad) raise his hands in worship as we sang the lines.
“He gives and takes away. He gives and takes away. My heart will choose to say. Lord blessed be your name.”
Sometimes we don’t understand why loss happens, especially to a 3 month old baby or even a baby that was lost in the womb. But God does.
The ripple effect Zoe’s life has had on people after her passing has been incredible. So many people came to know the Lord through her short life, and I know many more will. God’s plan is always perfect, even though we don’t understand.
“For my thoughts are not your thoughts, neither are your ways my ways.” declares the Lord. “For as the heavens are higher than the earth, so are my ways higher than your ways and my thoughts than your thoughts.” Isaiah 55:8-9
My heart will choose to say, Lord blessed be your name. No matter the storms of life!
Normally I can kinda find a way to transition from serious to .. heres the food.
But today, I got nothing.
So. Here’s the food.
Today I am sharing one of my favorite ways to enjoy pizza without all the carbs – Mini Portobello Margherita Pizzas. I made portobello pizza a couple of months ago with a pan sautéed balsamic vegetables on top and .. oh my word!
This time I was going for Margherita style because its on of my favorite ways to eat pizza, tomato, fresh mozzarella, and basil. Muah! It literally takes 15 minutes to make with only 7 ingredients, but you would never know from the taste.
Friday night is the ultimate pizza night, so why not do pizza night a little different this weekend and try these babies out.
Pizza never tasted so good! Do it! Try these Mini Portobello Margherita Pizzas.
Mini Portobello Margherita Pizza
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Yield: 6 portobello pizzaas 1x
- Category: Gluten Free, Vegetarian, Appetizer, Pizza
- Method: Oven
- Cuisine: Italian
Description
Change up your Friday night pizza night with this Mini Portobello Margherita Pizza – simple, fresh ingredients, and only 15 minutes!
Ingredients
- 6 large portobello mushrooms, stems removed
- 6 teaspoons of olive oil
- 12 slices of fresh mozzarella
- 1 cup of cherry tomatoes, halved
- 3–4 garlic cloves, minced
- 1/2 cup of basil, chiffoned
- pinch of salt on each portobello
Instructions
- Preheat oven to 400.
- Place portobello mushrooms bottom side up on a baking sheet.
- Brush each portobello mushroom with 1 teaspoon of olive oil.
- Evenly sprinkle minced garlic cloves on each portobello mushroom.
- Place two fresh mozzarella slices on each portobello mushroom.
- Evenly distribute cherry tomatoes between portobello mushrooms. Add a pinch of salt to each mushroom.
- Bake for 10-12 minutes, until cheese is melted.
- Remove from oven and sprinkle even mushroom with basil.
- Serve!
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IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT#JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
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