Grilled Spinach And Mushroom Pizza Recipes

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GRILLED ARTICHOKE-MUSHROOM PIZZA



Grilled Artichoke-Mushroom Pizza image

We live on a lake and entertain lots of family and friends. This became one of our favorite summer meals because we're always looking for something new to cook on the grill. -Brenda Waters, Clarkesville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1 prebaked 12-inch pizza crust
1/2 teaspoon olive oil
2/3 cup tomato and basil spaghetti sauce
2 plum tomatoes, sliced
1/4 cup sliced fresh mushrooms
1/4 cup water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons sliced ripe olives, optional
1 cup shredded part-skim mozzarella cheese
1/2 cup crumbled tomato and basil feta cheese
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons minced chives

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.

Nutrition Facts : Calories 283 calories, Fat 10g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 712mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

SPINACH AND MUSHROOM PIZZA



Spinach and Mushroom Pizza image

Make and share this Spinach and Mushroom Pizza recipe from Food.com.

Provided by Mini Ravindran

Categories     One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 8

1 pizza dough (bread machine, prepared, mix, etc.)
1 cup mushroom, sliced
1/2 teaspoon garlic, minced
2 tablespoons olive oil
2/3 cup spinach, chopped
1 tomatoes, sliced
1/4 cup basil, chopped
3 cups mozzarella cheese, grated

Steps:

  • Heat the oil in a skillet.
  • Add the mushrooms and garlic.
  • Cook until just soft.
  • Set aside.
  • Top the crust with 1/2 of the cheese.
  • Add the tomatoes, basil, spinach (squeeze out any excess moisture) and mushrooms.
  • Top with the remaining cheese.
  • Bake at 400 for 10 minutes (or until lightly browned).

EXOTIC MUSHROOM PIZZA



Exotic Mushroom Pizza image

Provided by Food Network

Categories     appetizer

Yield 2 or 3 servings

Number Of Ingredients 10

1 (12-inch) pre-baked pizza crust
3 tablespoons olive oil
4 to 5 cloves garlic, minced
3 shallots or mild onion, thinly sliced or minced
1 pound assorted exotic mushrooms, sliced or chopped (if using shiitakes, remove inedible stems)
1/4 cup dry red wine (optional)
1-ounce gorgonzola cheese, crumbled
8 ounces fontina cheese, grated or thinly sliced (this is easier to do if cheese is cold)
Salt and freshly ground black pepper, to taste
Pizza stone or pizza pan

Steps:

  • Put pizza stone in oven and heat to 425 degrees. While stone is heating, brush olive oil evenly over shell and bake 5 to 7 minutes or until oil bubbles. (If using thin crust pizza, you can eliminate pre-baking of the pizza crust.)
  • While shell bakes begin cooking the mushrooms. Heat saute or fry pan on high heat, add the oil, garlic and shallots and quickly saute for approximately 30 seconds. Do not allow the garlic/shallot mixture to burn.
  • Add mushrooms to hot pan, saute quickly until most of the mushroom juices have evaporated (3 to 5 minutes), then add wine. Continue to saute until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat.
  • Remove shell from oven (leave stone in oven to keep it hot) and allow to cool slightly. Spread the gorgonzola cheese evenly over the warm crust so that it melts slightly. You can dip your fingers in olive oil to spread the gorgonzola. Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and freshly ground black pepper.
  • Place on hot stone in oven and bake 12 to 15 minutes or until cheese is lightly browned and bubbly. Cool and cut into small rectangles for hors d'oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature.
  • This recipe can be adjusted to suit personal taste such as adding dried, red hot pepper or use different cheeses; however you should not eliminate the gorgonzola. It can be served with champagne as an hors d'oeuvre and with dry red wine as an appetizer or main course with a tossed salad.

GRILLED SPINACH AND MUSHROOM PIZZA



Grilled Spinach and Mushroom Pizza image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 can Pillsbury® refrigerated thin pizza crust
Cooking spray
1can (8 ounce) pizza sauce (1 cup)
2 cups torn fresh baby spinach leaves
1 cup sliced fresh mushrooms
1 cup shredded mozzarella cheese (4 ounce)

Steps:

  • Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto sprayed foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.
  • Invert dough rectangle directly onto grill rack; peel off foil and return foil to cookie sheet, sprayed side up. Cook uncovered on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.
  • Top crust evenly with pizza sauce, spinach and mushrooms. Sprinkle with cheese. Slide pizza from foil onto grill. Cover grill; cook 3 to 6 minutes longer or until crust is golden brown and cheese is melted.
  • Have all toppings ready to go because the crust cooks quickly. If the crust is cooking too fast, move the pizza to a cooler part of the grill or reduce the heat.
  • Don't want to grill? Bake the pizza in the oven by following the directions on the can that use a prebake time.

GRILLED SPINACH AND MUSHROOM PIZZA



Grilled Spinach and Mushroom Pizza image

Grilled pizza is easier than you think, and this spinach and mushroom veggie pizza recipe is a hearty and delicious one to try.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 6

1 (11 ounce) can Pillsbury® refrigerated thin pizza crust
1 serving Cooking spray
1 (8 ounce) can pizza sauce
2 cups torn fresh baby spinach leaves
1 cup sliced fresh mushrooms
1 cup shredded mozzarella cheese

Steps:

  • Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto sprayed foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.
  • Invert dough rectangle directly onto grill rack; peel off foil and return foil to cookie sheet, sprayed side up. Cook uncovered on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.
  • Top crust evenly with pizza sauce, spinach and mushrooms. Sprinkle with cheese. Slide pizza from foil onto grill. Cover grill; cook 3 to 6 minutes longer or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 44.1 g, Cholesterol 18.1 mg, Fat 10.9 g, Fiber 2.9 g, Protein 15.5 g, SaturatedFat 4.1 g, Sodium 952.8 mg, Sugar 2.6 g

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