Grilled Mixed Mush­room Flat­bread

Clean Eating - - RECIPE INDEX -

SERVES 8. HANDS-ON TIME: 20 MIN­UTES. TO­TAL TIME: 30 MIN­UTES.

Smoth­ered in wal­nut-pars­ley pesto and topped with mush­rooms, this meat­less flat­bread takes only 30 min­utes to serve up, thanks to store-bought dough.

2 cups loosely packed fresh flat-leaf pars­ley

2 tbsp chopped un­salted wal­nuts

1 clove gar­lic

1∕2 tsp each sea salt and ground black pep­per, di­vided

1∕4 cup olive oil, di­vided

2 shal­lots, thinly sliced

12 oz mixed mush­rooms (such as oys­ter, crem­ini, shi­itake), stemmed and sliced

1 1-lb pkg store-bought whole-grain pizza dough

1∕3 cup coarsely grated Parme­san cheese

1. Pre­heat a greased grill to medi­umhigh heat.

2. Pre­pare pesto: In a food pro­cesser pulse pars­ley, wal­nuts, gar­lic and ¼ tsp each salt and pep­per un­til ānel\ cKopped, scrap­ing down sides of bowl as needed. With the mo­tor run­ning, slowly add 3 tbsp oil un­til just in­cor­po­rated. Scrape mix­ture into a bowl and set aside.

3. In a large skil­let on medium-high, heat re­main­ing 1 tbsp oil. Add shal­lots and cook, stir­ring oc­ca­sion­ally, un­til soft­ened and golden, 1 to 2 min­utes. Add mush­rooms and re­main­ing

¼ tsp each salt and pep­per, stir­ring fre­quently, un­til mush­rooms are lightly browned and soft­ened, 5 to 7 min­utes. Re­move skil­let from heat and set aside.

4. 2n a ligKtl\ floured board, roll out dough to ½-inch thick­ness (about a 12-inch cir­cle). (NOTE: Dough can be rolled into a freeform rect­an­gu­lar shape, just do not roll too thin.) Lay dough on grill grates, cook­ing un­til grill marks form and dough lifts eas­ily, 2 to 4 min­utes. Us­ing tongs, flip dougK and cook otKer side un­til grill marks ap­pear, 2 to 3 min­utes. Turn off one side of grill to set up for in­di­rect cook­ing. Trans­fer dough to board and spread pesto on top, leav­ing a ½-inch bor­der. Top with mush­rooms and cheese.

5. Re­turn pizza to un­heated side of grill; close lid. Cook un­til mush­rooms are warmed through and cheese is soft­en­ing, 3 to 6 min­utes. Trans­fer to serv­ing board and cut into slices.

PER SERV­ING: (1∕8 of recipe): Calo­ries: 334, To­tal Fat: 14 g, Sat. Fat: 2 g, Mo­noun­sat­u­rated Fat: 7 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 46 g, Fiber: 6 g, Sug­ars: 3 g, Pro­tein: 10 g, Sodium: 618 mg, Choles­terol: 3 mg

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