It’s rare that I actually use an outdoor grill since I love using my “indoor grill”, the Griddler, -- you still get the summertime grilling experience without the extra hassle! This pizza is a perfect demonstration of the ease and brilliance of indoor grilling. A simple and delicious gluten free crust is seared on the grill, then topped with a tasty tomato sauce, grilled vegetables, and melted cheese. It may not be a ground breaking recipe but the Grilled Mushroom Pizza is positively delightful. If you don’t have a Griddler, you can, of course, substitute with another indoor grill pan or even a cast iron skillet.
Grilled Mushroom Pizza
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1 Thin Crust Pizza crust
1/3 cup crushed tomatoes
1/2 teaspoon balsamic vinegar
Dash of Red Pepper Flakes, to taste
1-2 teaspoons fresh parsley, finely chopped
1-2 teaspoons fresh basil, finely chopped
2 teaspoons canola oil
1 plum tomato, cut into 5-6 thick slices
4 baby bella mushrooms, stems trimmed
Salt & Pepper
1 light mozzarella string cheese, chopped into small pieces or shredded into small strips (I think Frigo String Cheese is the best)
Fresh Parsley, chopped
Fresh Basil, chopped
1. Follow recipe instructions to prepare pizza crust through Step #6 (cooking in the skillet). Once the crust has been precooked in the skillet, set aside on a cooling rack until you’re ready to grill it.
2. While the crust is cooking, stir together all sauce ingredients in a small dish until combined. Taste for seasoning, then set aside.
3. Preheat grill pan to medium high heat. Once preheated, spray with nonstick spray.
4. Use a pastry brush to brush one side of tomato slices, and the tops of mushroom caps with 1 teaspoon of the oil, then season oiled sides with salt and pepper. Arrange tomatoes and mushrooms side by side on grill, seasoned side down. Brush unseasoned side of vegetables with remaining 1 teaspoon of oil, and season with salt and pepper.
5. Grill tomatoes 3-4 minutes or until grill marks appear on the bottom. Use a spatula to carefully flip tomatoes, and continue to grill 2-3 minutes more, or until grill marks appear on both sides.
6. Grill mushrooms, cap side down, for 3-4 minutes or until grill marks appear on the bottom. Use your hands to carefully turn mushrooms onto their sides. Grill about 1 minute, then turn onto opposite side and grill 1 minute more.
7. Remove vegetables from grill and place on a cutting board. Chop two of the grilled tomato slices and stir into prepared sauce (leave remaining tomato slices whole). Thickly slice all of the mushrooms.
8. Respray grill pan with nonstick spray, then gently transfer crust to grill. Grill for about 2 minutes, then use a wide spatula to carefully flip crust.
9. Spread sauce in an even layer over crust and arrange tomato slices on top of sauce. Next, top pizza with mushroom slices, and sprinkle with cheese.
10. Place a pot or stainless steel bowl over pizza and cook 7-8 minutes or until cheese is melted, toppings are heated through, and crust is crisp around the edges. (Covering the pizza helps melt the cheese)
11. Transfer pizza to a plate and garnish with fresh herbs. Slice pizza & enjoy!
Nutrition Information--approximately 295 calories per serving (Entire Recipe)