BBQ Mushroom Pizza

This weather is like a rollercoaster and it’s really messing with your immune system. Yes, take additional vitamin C  but you can also add mushrooms to boost immunity and keep those nasty colds away.

You could have mushroom barley soup but doesn’t eating pizza sound like more fun? Use a variety of mushrooms. I used cremini and shitake. Enjoy!

(courtesy of Bon Appetit)

Ingredients

6 oz of mixed mushrooms (about 3 ½ cups)

2 Tbsp olive oil, plus more for drizzling

1 store bought pizza dough, room temperature

1/3 cup of barbecue sauce

6 oz mozzarella (about 1 cup)

2 oz smoked Gouda (about ½ cup coarsely grated)

½ small red onion thinly sliced

Salt, pepper, red pepper flakes, to taste

Directions

Step1: Place a rack in the upper third of the oven and preheat to 475. Drizzle mushrooms with olive oil and toss to coat. Set aside.

Step 2: Coat a 12” cast iron pan with 2 tbsp of olive oil. Make sure to coat the sides as well as the bottom. Place the pizza dough into the pan. If the dough shrinks at the edges, cover with a kitchen towel and let it rest for 10 minutes before stretching again.

Step 3: Bake crust in the oven for about 5 minutes until it’s starting to set but hasn’t taken on any color. Carefully remove the pan from the oven and spread 1/3 cup of barbecue sauce over the crust. Top with the mozzarella cheese and the Gouda cheese. Add the onion slices and the mushrooms. Season with salt & pepper.

Step 4: Return the pan to the oven and continue to bake for about 15 minutes until the crust is cooked and the cheese is browned and melted and the mushrooms are golden.

Step 5: Heat the broiler. Broil pizza until the mushrooms are browned and crispy and the cheese is bubbly.

Step 6: Drizzle more barbecue sauce over the pizza and add red pepper flakes if you’d like.