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Week of 5/11/15

BBQ Mushroom Pizza with Pineapple and Jalapenos
romaine salad with pineapples and cucumbers

Active: 30 min Total: 40 min
Original GF Paleo Vegetarian
BBQ Mushroom Pizza with Pineapple and Jalapenos
It's pizza night! And this version is gonna take you to the tropics. Mushrooms sauteed in BBQ sauce add tons of dimensions to our version of a Hawaiian pizza. This meal is sure to make everybody smile!
Smarts: Make sure to watch our videos on how to work with pizza dough for the best results.
Dependency
BBQ Tofu Sandwiches
Tags
Freezer Friendly
Proteins
Cheese
Cuisines
American
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102

Ingredients

Metric
Servings:
4
BBQ Mushroom Pizza with Pineapple and Jalapenos:
  • Pizza dough - 1 lb
  • Flour - 2 Tbsp
  • Cheese, mozzarella - 5 oz , grated
  • Shallots - 1/2 bulb , sliced
  • Pineapple - 2 oz , chopped
  • Jalapenos - 1 , sliced ((remove seeds for less heat))
  • Portobello mushrooms - 1 , sliced thinly
  • Cooking oil - 1 Tbsp
  • BBQ sauce - 2 to 3 Tbsp
  • Tomato sauce - 1 cup
  • Red pepper flakes - for serving
Pineapple and Romaine Salad:
  • Pineapple - 6 oz , chopped
  • Apple cider vinegar - 2 Tbsp
  • Maple syrup - 1 tsp
  • Dijon mustard - 2 tsp
  • Cooking oil - 3 Tbsp
  • Romaine lettuce - 4 oz , sliced or chopped
  • Cucumbers - 4 oz , chopped

Prep

  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. This is tip #1 to good pizza - resting dough gives gluten time to chill out, which makes the dough much more pliable.
  2. Cheese / Shallots / Pineapple (for pizza and salad) / Jalapenos / Portobellos - Prep as directed. (Can be done up to 4 days ahead)

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Make

  1. Heat oven to 425F / 218C degrees and position top rack so it’s at the very top.
  2. Brush or spray a sheet pan with some oil. Using hands, stretch out pizza dough to cover sheet pan - it should be pretty easy to do if you let the dough rest. Brush dough with a bit of oil.
  3. Bake dough on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
  4. While the dough bakes, heat a saute pan over medium-high heat. Add cooking oil and then shallots and mushrooms to heated oil. Saute for 6 to 8 minutes, until tender. Toss with BBQ sauce.
  5. Spread the tomato sauce over dough, cover in cheese, and sprinkle on mushrooms & shallots, pineapple, and jalapenos.
  6. Bake pizza on the top rack for 8 to 11 minutes, until cheese is bubbly.
  7. While pizza is baking, whisk together apple cider vinegar, maple syrup, Djion mustard, and cooking oil. Season to taste with salt and pepper. Chop romaine and cucumbers.
  8. When pizza is ready, toss dressing with pineapple, cucumbers, and romaine. Serve pizza with red pepper flakes and salad on the side!

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