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Pizza with Balsamic Mushrooms
chard / provolone

Active: 30 minTotal: 1 hr 10 min
20151026 mushroom chard pizza nm 006.jpg?ixlib=rails 2.1

Sauteed balsamic mushrooms and chard give this pizza a sweet, savory twist. With our super simple homemade pizza sauce and melty provolone, we think you'll take this over delivery pizza any day.

Ingredients

Servings:
4
Metric
Simple Pizza Sauce:
  • Onions - 1/4, diced
  • Garlic - 2 clove, chopped
  • Oil, olive - 1 Tbsp
  • Oregano, dried - 1/4 tsp
  • Tomato paste - 4 Tbsp
  • Water / Chicken stock - 1/4 cup
Pizza with Provolone, Mushrooms and Chard:
  • Pizza dough - 1 lb
  • Chard, any type - 4 leaves, chopped (leaves and stems separate)
  • Mushroom, any button - 4 oz, sliced
  • Cheese, provolone - 4 oz, sliced
  • Oil, cooking - 1 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Red pepper flakes (opt) - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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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. Onions / Garlic - Prep as directed. (Can be done up to 5 days ahead)
  3. Make sauce - Heat a saucepan over medium heat. Add olive oil and when hot, add onions, garlic and oregano and saute until onions are tender, ~3 minutes. Stir in tomato paste and water and simmer until thickens slightly, ~1 minute. Add more water if needed to reach a smooth, spreadable consistency. (Can be done up to 5 days ahead)
  4. Chard / Mushrooms / Cheese - Prep as directed. (Can be done up to 3 days ahead)

Make

  1. Heat oven to 425F (218C) degrees and position top rack so it’s at the very top.
  2. Heat a skillet or frying pan over medium heat and add cooking oil. When oil is hot, add mushrooms with a sprinkle of salt and saute until golden brown, 5 to 6 minutes. Add chard stems and saute until tender, ~2 minutes more. Add balsamic vinegar and chard leaves and saute until leaves are wilted and coated in vinegar.
  3. Brush a sheet pan with some olive 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 olive oil.
  4. 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.
  5. Spread tomato sauce over dough, top with mushroom and chard mixture. Cover with cheese.
  6. Bake pizza on the top rack for 8 to 11 minutes, until cheese is bubbly.
  7. Enjoy pizza hot out of the oven and topped with red pepper flakes if you’d like.
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Reviews

This meal has 29 reviews

Loved it! Next time I will double the veggies and pre-bake the crust for 5 minutes instead of 3, the crust was a little on the doughy side. The sauce was amazing!

By: Amanda
Posted: May 10, 2017
Diet: Original

Whole family liked it, added garlic and onion powder to steak rub.

By: Nichole
Posted: Jan 14, 2016
Diet: Paleo

I didn't make this during the original week. Thought it looked different but we haven't been disappointed thus far. AND IT WAS DELICIOUS! Must do's: add the red pepper flakes if you like a little kick, use extra cheese - I did 6oz, and used pre-made Boboli thin pizza crust just for ease of cooking. Worth a try if you haven't had it. I'd be interested in trying the paleo version as well!

By: Candice
Posted: Jan 06, 2016
Diet: Original

Excellent!! Just added beef for meat! 6/5

By: Maren
Posted: Dec 13, 2015
Diet: Original

I really enjoyed this. I added pancetta to the pan with mushrooms and chard stems for a little something extra. Think it also would have been good with a balsamic glaze drizzled on top,

By: Nichole
Posted: Dec 03, 2015
Diet: Original

Loved this! Fiancé is always disappointed when the meals don't involve any meat. I need to remember to add something for his next time

By: Kelsey
Posted: Nov 27, 2015
Diet: Original