Three Mushroom and Garlic Grilled Pizza
Plant-based diets are a tenet of sustainable eating and mushrooms are often included as part of the movement. Known for their inherent umami flavor and nutrition properties, mushrooms are recognized for their unique growing process and need for minimal natural resources used during production, which makes mushrooms both healthy on the plate and gentle on the planet.
In addition, mushrooms are a versatile ingredient, and with so many fresh varieties to choose from, it’s simple to incorporate them into most meals. Three Mushroom and Garlic Grilled Pizza can satisfy the entire family.
Three Mushroom and Garlic Grilled Pizza
Recipe courtesy of the Mushroom Council
Servings: 4
Sauce:
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 5 basil leaves, minced
- 2 tablespoons all-purpose flour
- 3/4 cup half-and-half
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 ounces crimini mushrooms, sliced
- 3 ounces shiitake mushrooms, stemmed and sliced
- 3 ounces white button mushrooms, sliced
- 1 ounce dry white wine or chicken stock
- 1/4 teaspoon fine sea salt
- pizza dough (14 inches)
- olive oil
- nonstick cooking spray
- 4 ounces whole milk mozzarella cheese, chopped
- shaved Parmesan, for garnish
- basil leaves, for garnish
- Heat grill to medium-high heat, about 425° F.
- To make the sauce: In a medium skillet over medium-high heat, melt butter. Whisk in garlic and basil; cook 1 minute. Sprinkle in flour while quickly whisking to form a paste.
- Reduce heat to medium. Slowly pour in half-and-half while continuing to whisk until there are no clumps. Increase heat slightly to bring to simmer. Stir as the mixture thickens into a sauce, about 1 minute. Remove from heat. Stir in Parmesan cheese, salt, and pepper; set aside.
- In a large skillet over medium-high heat, heat olive oil. Add mushrooms and cook until they begin to turn tender about 2 minutes. Carefully pour in wine or stock and continue cooking until liquid evaporates for about 1 minute. Sprinkle with salt.
- Stretch dough to make 14-inch pizza. Brush grill grates generously with olive oil. Place dough on the grill and let cook about 3 minutes, until underside is browned and dough removes easily from the grill. While removing the dough from the grill, flip it onto a baking sheet sprayed with nonstick cooking spray so the cooked side is up.
- Spread sauce over the pizza and evenly cover it in mushrooms. Add mozzarella cheese.
- Return pizza to grill, topping-side up. Close the lid and let cook for 3-5 minutes. Once top crust browns and cheese melts and bubbles, remove from grill. Let rest 2-3 minutes.
- Garnish with Parmesan and basil leaves; slice to serve.
The Mushroom Sustainability Story: Water, Energy and Climate Environmental Metrics (Infographic caption)
SOURCE:
Mushroom Council
Sustainable Eating Made Easy
Roasted Red Pepper and Pesto Grilled Cheese Sandwiches *
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Roasted Red Pepper and Pesto Grilled Cheese Sandwiches for dinner. Whether you enjoy it together in the morning before getting the day started or mix it up with breakfast for dinner, this Sustainable Frittata is called “sustainable” because you can use leftover cheeses, veggies, ham, sausage and more to recycle ingredients you already have on hand.
Visit milkmeansmore.org to find more recipes perfect for bringing loved ones together.
Roasted Red Pepper and Pesto Grilled Cheese Sandwiches
Recipe courtesy of Katie Serbinski of “Mom to Mom Nutrition” on behalf of Milk Means MorePrep time: 5 minutesCook time: 10 minutesServings: 2
4 slices French or Italian bread
3 tablespoons prepared pesto
2 large roasted red peppers
4 slices mozzarella cheese
2 tablespoons butter, softened
Preheat skillet or grill pan over medium-low heat.
Spread insides of bread slices evenly with pesto. Stack red peppers and mozzarella cheese.
Spread outer sides of bread with softened butter and grill until toasted and cheese is melted, about 5 minutes per side.
Rest 1 minute before cutting.
SOURCE:United Dairy Industry of Michigan
Three Mushroom and Garlic Grilled Pizza
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