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Portobello Carpaccio Pizza

kept bylaerkin

for the portobello carpaccio

4 medium/large portobello mushrooms, de-stemmed and gills removed (I saved the stems and gills to cook up with some mushrooms the next day)
1 tablespoon olive oil
1/2 tablespoon red wine vinegar
1/2 tablespoon Bragg Liquid Aminos (or tamari/soy sauce)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon liquid smoke
juice of 1/2 a lemon

for the caramelized onion

1 red onion, halved and very thinly sliced (I used my mandoline)
1 teaspoon olive oil
small pinch of coconut sugar (optional)
salt to taste

for the pizza

1/3 recipe pizza dough (or pizza dough/crust of choice)
1/3 cup artichoke olive tapenade
3 tablespoons capers
1 1/2 cup arugula, stem removed and roughly chopped
juice of 1/2 a lemon

Artichoke Tapenade

about 20 black olives, pitted and rinsed
about 20 green olives, pitted and rinsed
6-7 artichoke hearts from a can, rinsed
2-3 tablespoons capers, rinsed
3 generous tablespoons fresh parsley, roughly chopped
juice from 1 lemon
1/4 teaspoon salt, if needed
(put all ingredients in food processor - keeps 3-5 days in fridge)



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