The key to this meatless version of BBQ chicken pizza is to get the mushrooms nicely browned and crisp before adding the BBQ sauce. Be sure to cook them undisturbed for the first 5 minutes to initiate the browning. This will keep the mushrooms from being soggy and will create a meaty, crispy topping for the pizza.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Deselect All
- 1/4 cup apple cider vinegar
- 1 teaspoon sugar
- Kosher salt
- 1/4 small red onion, thinly sliced
- 6 tablespoons extra-virgin olive oil
- 3/4 pound oyster mushrooms, torn into thin strips
- Freshly ground pepper
- 3 cloves garlic, finely chopped
- 1/3 cup plus 1/4 cup barbecue sauce
- 1 15- to 16-ounce ball pizza dough
- 4 ounces smoked gouda cheese, shredded (about 1 1/3 cups)
- 2 ounces Monterey Jack cheese, shredded (about 1/2 cup)
- 1 scallion, thinly sliced
- 2 tablespoons chopped fresh cilantro
Instructions
- Place a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450˚ F. Whisk the vinegar, sugar and a pinch of salt in a small bowl, then add the sliced red onion and submerge in the vinegar; set aside to pickle.
- Heat 3 tablespoons olive oil in a large nonstick skillet 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 to cook, stirring occasionally, until crisp in spots and golden brown, 5 more minutes. Add the garlic and cook, stirring, 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 the heat.
- Coat a baking sheet with the remaining 3 tablespoons olive oil. Add the pizza dough and stretch into an 11-by-13-inch oval. Top with the remaining 1/4 cup barbecue sauce and spread using the back of a spoon, leaving a 1/2-inch border. Sprinkle with the gouda, then top with the mushrooms, then the Monterey Jack. Put the baking sheet directly on the hot pizza stone or inverted baking sheet. Bake until the crust is golden brown on the bottom and around the edges, 15 to 20 minutes.
- Slide the pizza onto a large cutting board. Drain the red onion and scatter over the pizza, along with the scallion and cilantro. Cut into pieces.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 384 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 13 g |
| Cholesterol | 28 mg |
| Sodium | 755 mg |
| Serving Size | 1 of 8 servings |
| Calories | 384 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 13 g |
| Cholesterol | 28 mg |
| Sodium | 755 mg |
Reviews
This recipe is excellent and full of flavor! I made as written except substituted flatbread for the pizza dough. Great vegetarian dinner without a lot of fuss.