Grilled Artichoke Mushroom Pizza Recipes

GRILLED ARTICHOKE-MUSHROOM PIZZA

Steps:

• Brush crust with oil. Spread spaghetti sauce over crust to within 1 in. of edges. Top with tomatoes, mushrooms, artichokes and olives if desired. Sprinkle with cheeses., Grill pizza, covered, over medium indirect heat for 12-15 minutes or until cheese is melted and crust is lightly browned. Sprinkle with herbs during the last 5 minutes of cooking. Let stand for 5 minutes before slicing.

GRILLED ARTICHOKE-MUSHROOM PIZZA

Steps:

• Brush pizza crust with 1/2 teaspoon of olive oil. Spread spaghetti sauce over oiled crust to within 1 inch of the edges. Layer tomatoes, mushrooms, artichokes, and olives if using on top of spaghetti sauce. Sprinkle mozzarella cheese and tomato basil feta cheese on top.
• Prepare grill for indirect heat and place aluminum foil over pizza. Grill over medium indirect heat for approximately 12-15 minutes or until the cheese has melted and crust is golden brown. During the last 5 minutes of grilling sprinkle herbs over cheese. Let pizza stand for 5 minutes before slicing and serve immediately.

GRILLED PIZZA WITH TOMATOES, BASIL, AND ARTICHOKES

Steps:

• Heat a grill pan over medium-high heat until very hot, about 4 minutes. On a lightly floured surface, roll dough into a 7 by 14-inch oval.
• Lightly brush both sides of the dough with olive oil and place on hot grill. Grill until lightly charred and the dough begins to puff up, 2 to 4 minutes. Flip dough and grill on the second side until charred and just cooked, 2 minutes. Remove pizza from grill and set aside.
• In a medium mixing bowl, combine the tomatoes, basil, artichokes, and just enough of the artichoke marinade to coat the mixture. Toss gently and scatter over the pizza. Top with basil, Parmesan, and season with salt and pepper, to taste. Serve immediately.
• In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
• In a large mixing bowl, whisk together flour and salt.
• With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
• Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
• Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
• Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

ARTICHOKE VEGGIE PIZZA

Steps:

• Press pizza dough into a greased 15x10x1-in. baking pan. Prick dough thoroughly with a fork. Bake at 400° for 13-15 minutes or until golden brown. Cool. , In a small bowl, beat cream cheese and tomato spread until blended. Stir in artichokes. Spread over crust. Sprinkle with the onion, olives, carrots, green pepper, broccoli and cheese; press down lightly. Chill for 1 hour. Cut into squares. Refrigerate leftovers.

STEAK, MUSHROOM AND ARTICHOKE PIZZA

Steps:

• Combine all marinade ingredients in a zip-lock baggie and add steak. Marinate in fridge for 2-4 hours, turning once or twice.
• Preheat oven to 425. Saute mushrooms in a small glug of olive oil for a minute, add the garlic, another minute, add the artichoke hearts (chopped up into pizza siza bites) and saute another minute, add the cream of mushroom soup undiluted, another minute and season to taste. Finish it off with some sherry or Saki or whatever wine you like (or don't). The result ought to be fairly thick to hold together on the pie while cooking. Set off to the side.
• Slice the steak into bite size cubes, and saute to medium rare. While cooking the steak, I like to fry up the pizza crust a little bit to give it a little crispiness. Slide it onto your stone or baking pan, top with half the mushroom mix and half the steak, top with half of the cheese, and bake for 12-14 minutes.
• Repeat w second crust.

CALIFORNIA GRILLED PIZZA

Steps:

• Preheat grill to medium-high. Place each pizza crust on a sheet of Reynolds Wrap® Aluminum Foil; set aside.
• Heat olive oil in a small skillet over medium heat. Add garlic and onion; cook, stirring frequently, until onion is softened.
• Brush pizza crust with olive oil mixture; arrange the onion, tomatoes, artichoke hearts, mushrooms and basil on crust. Sprinkle with cheese.
• Grill pizza on foil sheets in covered grill for 5 to 7 minutes or until cheese is melted.