Barbecue Pizza with Mushrooms

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 391, total fat 20 G., saturated fats 7 G., proteins 13 G., carbohydrates 41 G., fiber 3 G., cholesterol 28 mg, sodium 757 mg, sugar 9 G.

The key to this vegetarian version of barbecue chicken pizza is to ensure the mushrooms are nicely browned and crispy before adding the sauce. Be sure to cook them undisturbed for the first 5 minutes to allow them to begin to brown. This will prevent the mushrooms from becoming soggy, and your pizza will have a meaty, crispy topping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup apple cider vinegar
1 teaspoon of sugar
A quarter of a small red onion, thinly sliced
6 tablespoons extra-virgin olive oil
350 g oyster mushrooms, cut into thin strips
3 cloves garlic, finely chopped
1/3 cup + 1/4 cup barbecue sauce
1 ball of pizza dough weighing 400-450 g.
110 g grated smoked Gouda (about 1 and 1/3 cups)
60 g grated Monterey Jack cheese (about 0.5 cup)
1 green onion, thinly sliced
2 tbsp chopped fresh cilantro

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, red onion, oyster mushrooms, smoked gouda cheese, Monterey Jack cheese, barbecue sauce, green onions, cilantro

Cooking the dish according to the recipe:

Place a pizza stone or an upside-down baking sheet on the middle rack of the oven and preheat the oven to 230°C (450°F). Combine the vinegar, sugar, and a pinch of salt in a small bowl, then add the sliced red onion and toss in the vinegar; let marinate.
In a large nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, undisturbed, until golden brown on the bottom, 5 minutes. Stir and continue cooking, stirring occasionally, until crisp, another 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/3 cup barbecue sauce and 2 tablespoons water and cook, stirring, until most of the liquid is absorbed and the mushrooms are glazed, 2 to 3 minutes. Remove from heat.

Grease a baking sheet with the remaining 3 tablespoons olive oil. Line the dough with the pizza dough and roll it into a 11 x 13-inch oval. Spread the remaining 1/4 cup barbecue sauce over the top, leaving a 1/2-inch border. Sprinkle with Gouda, then top with the mushrooms and Monterey Jack cheese. Place the baking sheet directly on a hot pizza stone or an inverted baking sheet. Bake until golden brown on the bottom and edges, 15 to 20 minutes.
Place the pizza on a large cutting board. Drain the red onion and sprinkle it over the pizza. Sprinkle the pizza with green onions and cilantro. Slice.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy snacks / Calorie content of prepared meals / Vegetarian dishes / Summer dishes / Main courses / Vegetables and mushrooms / Bakery / Savory pies / Food Network - recipes