grilled mushroom and taleggio pizza

Posted by on May 10, 2013 in tasteovers by jackie | 0 comments

grilled mushroom and taleggio pizza

(Click on photo for full-size image!)

Makes 4 servings: 1/2 of 9-inch pizza each

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: 100

2 1/2 teaspoons white truffle oil or extra-virgin olive oil
10 ounces sliced fresh mushroom mixture, such baby bella (crimini), shiitake caps, and oyster mushrooms (4 cups)
1 large shallot, thinly sliced
2 teaspoons finely chopped fresh rosemary
1/4 teaspoon freshly ground black pepper, or to taste
Pinch of sea salt (optional)
14 ounces whole grain pizza dough, thawed if frozen*
5 1/2 ounces Taleggio or Italian Fontina cheese with rind removed, chilled and sliced
2 tablespoons roughly chopped fresh flat-leaf parsley

  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.

grilled mushroom and taleggio pizza--whole

(For larger photo, click on photo, then click again!)

Per serving: 550 calories, 25g total fat, 9g saturated fat, 0g trans fat, 45 cholesterol, 770mg sodium, 66g total carbohydrate, 8g dietary fiber, 8g sugars, 26g protein

*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.

(Disclosure: I am a spokesperson/blogger for the Mushroom Council. However, this recipe was not developed on their behalf; I was not paid to develop it for my blog.)

 

 

The “Before” Recipe

truffled taleggio and mushroom pizza

Recipe adapted from epicurious.com

Makes 4 servings

1 pound pizza dough, thawed if frozen
8 ounces sliced fresh mushrooms
1/4 teaspoon Kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
12 ounces Taleggio or Italian Fontina, chilled, rind discarded and cheese sliced
1 teaspoon white truffle oil

  1. Place a large sturdy baking sheet (17 x 14 inches) on lowest rack in the oven. Preheat oven to 500°F.
  2. Stretch out the dough on a lightly floured surface, pulling the corners to form approximately a 16- by 13-inch rectangle. Transfer the stretched dough to a tray lined with parchment paper. Lightly prick the dough all over several times with a fork. Slide the dough along with the parchment paper onto the hot baking sheet. Bake until the dough is puffy and lightly golden, about 8 minutes.
  3. Remove the pizza crust from the oven. Prick any large bubbles with a fork to flatten. Evenly top the crust with the mushrooms. Add salt and pepper to taste. Top with the cheese.
  4. Bake the pizza until the crust edges are golden brown and the cheese is bubbling and golden, about 10 minutes.
  5. Drizzle with the truffle oil, season with additional pepper, cut into 4 large or 8 small slices, and serve immediately.

Per serving: 650 calories, 32g total fat, 17g saturated fat, 0g trans fat, 100mg cholesterol, 1440mg sodium, 56g total carbohydrate, 3g dietary fiber, 2g sugars, 35g protein

 

Tasteover Tips

  • The amazing taste provided by truffles—even if just truffle flavored/infused olive oil—is one of the most memorable flavors on the planet; if a recipe calls for truffle anything, just use it (but be very selective … don’t use it on everything on the planet!)
  • Use a really delicious, 100% real cheese—but balance the amount you use with the other ingredients so that all ingredients can be standouts, not just the cheese
  • When topping a pizza with less cheese than usual, boost other toppings, like mushrooms; plus select a mixture of mushrooms for more flavor and texture interest if you wish
  • Introduce fresh herbs to pizza for freshness, aroma, and eye appeal
  • Grill pizza for smoky goodness–and for added fun

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