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Week of 8/7/17

BBQ Mushroom Pizza with Pineapple and Jalapenos
and romaine salad

Active: 30 Total: 50
Original GF Paleo Vegetarian
BBQ Mushroom Pizza with Pineapple and Jalapenos

With BBQ-flavored mushrooms, pineapple and jalapenos, this Hawaiian style pizza makes an unexpected but delicious combo. Feel free to skip the jalapenos if you'd prefer less spice!

Proteins
Cheese
Cuisines
American
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61

Ingredients

Metric
Servings:
4
BBQ Mushroom Pizza with Pineapple and Jalapenos:
  • Pizza dough - 1 lb
  • Flour - 2 Tbsp
  • Cheese, mozzarella, shredded - 5 oz , thinly sliced if using fresh
  • Shallots - 2 cloves , diced
  • Pineapple, diced - 2 oz
  • Jalapenos - 1 , sliced
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
  • Oil, cooking - 1 Tbsp
  • BBQ sauce - 1/3 cup (use your favorite store-bought)
  • Tomato sauce - 1 cup
  • Red pepper flakes (opt) - for serving
Romaine Salad:
  • Lettuce, romaine - 8 oz , chopped
  • Cucumbers - 8 oz , chopped
  • Vinegar, apple cider - 2 Tbsp
  • Honey - 1 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, cooking - 3 Tbsp

Prep

  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)

  2. Cheese / Shallots / Pineapple / Jalapenos / Mushrooms - Prep as directed. Store all ingredients separately. (Can be done up to 4 days ahead)

  3. Romaine / Cucumbers - Prep as directed and combine. (Can be done 1 day 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. Brush dough with some oil.

  3. Bake dough on top rack for 3 minutes without toppings to let it crisp up.

  4. While the dough bakes, heat a saute pan over medium-high heat. Add oil (portion for the pizza) 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 then 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 vinegar, honey, mustard and oil (portion for the salad). Toss with lettuce and cucumbers right before serving.

  8. Slice pizza and top with red pepper flakes if you’d like. Enjoy with salad on the side!

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