Grilled Pizza with Crispy Mushrooms and Shallots
- Total Time
No-fuss pizzas are minutes away when you use crispy tortillas as a base. Sure saves a lot of time not making your own dough (not to mention calories).
fresh shiitake mushroom8 oz, stems removed, caps wiped clean with a damp towel, quartered
uncooked shallot(s)6 medium, peeled, quartered and chopped
olive oil1 Tbsp
table salt¼ tsp
cooking spray1 spray(s)
store-bought pizza sauce½ cup(s), or tomato sauce
whole wheat tortilla(s)4 medium
dried oregano1 tsp
Provolone cheese⅛ pound(s), about 4 thin slices
grated Parmesan cheese4 tsp, Parmigiano-Reggiano recommended
- Preheat oven to 450ºF.
- In a large bowl, toss together mushrooms, shallots, oil and salt; spread on a sheet pan in a single layer and lightly coat with cooking spray. Roast until vegetables are crispy, about 12 to 15 minutes; remove from oven and set aside. (Or grill the vegetables in a grilling basket.)
- Heat an outdoor grill or a grill pan over medium-high heat.
- To make pizzas, spread 2 tablespoons of sauce on each tortilla; sprinkle each with 1/4 teaspoon of oregano. Top each with 1 slice of cheese that has been torn into pieces, 1 teaspoon of Parmesan and 1/4 of vegetable mixture. Place pizzas on grill or grill pan (you may have to do this in batches depending on the size of your grill pan), and cook until edges begin to brown, about 3 to 4 minutes; rotate pizza. Continue cooking until cheese is bubbly, about 2 to 3 minutes more. Yields 1 pizza per serving.