by Charmaine Broughton
A pizza that tastes just like a cheeseburger, yet is loaded with vegetables? Yes!
I recently came across this recipe on www.mushrooms.ca, prepared it for my
family and received eight thumbs up (including my own). Hold the phone and
choose “take-in” the next time you’re craving pizza.
8 oz. (250 g) fresh button mushrooms
1 tbsp. canola oil
1/2 lb. (250 g) lean ground beef
1/2 tsp. (2 mL) dried thyme leaves
1/2 tsp. (2 mL) dried oregano leaves
1/4 tsp. (1 mL) dried minced garlic
1/4 tsp. (1 mL) dried minced onion
1/2 tsp. (2 mL) salt
1/2 tsp. (2 mL) pepper
1/3 cup (75 mL) tomato sauce
1/3 cup (75 mL) barbecue sauce
1 1/2 cups (375 mL) shredded part skim
mozzarella/cheddar cheese blend
1 plum tomato, seeded and diced
1/2 small red onion, very thinly sliced
1/2 cup shredded lettuce
1/4 cup (60 mL) light mayonnaise
2 tbsp. (30 mL) mustard
1 lb. (500 g) homemade pizza dough
(or pre-made crust – approx.
10-12 inches/25-30 cm)
Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large, nonstick skillet set over medium-high heat. Add chopped mushrooms, ground beef, thyme, oregano, garlic, dried onion, salt and pepper. Cook for 10 minutes until mixture is browned.
Preheat oven to 450°F (230°C). Roll the dough out on a lightly floured surface, into an 18 x 12-inch rectangle; transfer to a parchment-lined baking sheet. Stir the tomato sauce with the barbecue sauce and spread over the dough. Sprinkle cheese over the sauce; top with mushroom mixture, tomatoes and red onion.
Bake for 20 to 25 minutes until golden. Stir the mayonnaise with the mustard. Sprinkle the lettuce over the pizza and drizzle with mayonnaise mixture. Cut into eight evenly sized portions. Serve immediately. Makes 8 servings.
Tip: Place the mayonnaise mixture into a plastic re-sealable bag and snip off a
small portion of the corner. Pipe the mixture over the pizza to get an even drizzle.
Charmaine Broughton is a food media specialist, avid runner and eater, and mother of two active (and always hungry) teenage boys, Tyler and Colgan. See more of what she is up to at charmainebroughton.com.