Grilled Mushroom And Taleggio Pizza

Pizza is one of those foods that I don’t think I could live without. And this recipe is one of the reasons why. It’s got it all—cheesiness, savoriness, freshness, and crispness. It’s grilled which creates mouth-watering smokiness, too. Surprise everyone; make it instead of burgers at your next cookout–or cook-in! [Calories saved from original version: 100] *Hint: If you have 16 ounces (1 pound) pizza dough, wrap and freeze the other 2 ounces. Or bake it into a roll and save for other use.
Nutrition per serving    (USDA % daily values)
CAL
110
FAT
12%
CHOL
0%
SOD
12%
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Ingredients for 4 servings

2 1/2 tsps white truffle oil or extra-virgin olive oil

10 ozs sliced fresh mushroom mixture, such baby bella (crimini), shiitake caps, and oyster mushrooms (4 cups)

1 large shallot, thinly sliced

2 tsps finely chopped fresh rosemary

1/4 tsp freshly ground black pepper, or to taste

Pinch of sea salt (optional)

14 ozs whole grain pizza dough, thawed if frozen*

5 1/2 ozs Taleggio or Italian Fontina cheese with rind removed, chilled and sliced

2 Tbsps roughly chopped fresh flat-leaf parsley

Preparation

1.

Heat 1 teaspoon of the oil in a large (PFOA-free) nonstick skillet over medium-high heat. Add the mushrooms, shallot, rosemary, pepper, and (if using) salt and sauté until the mushrooms are just wilted, about 6 minutes. Transfer to a bowl and set aside.

2.

Prepare an outdoor or indoor grill, or a grill pan.

3.

Divide the dough into two (7-ounce) balls. Rub the dough balls with the remaining 1 1/2 teaspoons oil. Stretch then shape by hand on a large cutting board into two approximately 9-inch round thin crusts. (Note: It’s okay if not perfectly round.)

4.

Gently lay the dough on the grill grates over direct medium heat and grill for 5 minutes, then grill over medium-high heat until the bottom has well-defined, charred grill marks, about 5 minutes. Flip over, top each crust immediately with the mushrooms and cheese, cover, and grill over medium-high heat for 2 min­utes; rotate (to form cross-hatch grill marks), and continue to grill, covered, until the crust bottom is browned, dough is cooked through, and cheese is melted, about 2 minutes more. (Note: Grill in batches, if necessary.)

5.

Transfer the pizzas to a cutting board. Slice each in half or into quarters, sprinkle with the parsley, and serve.

View instructions at
Jackie Newgent

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