For my meatless recipe-of-the-week, I was inspired by our magazine’s regular recipe contributor Paul Finkelstein, whose recipe for grilled pizza is in the summer issue (on newssands now!).
I made this one with portobello mushrooms, which are hearty and delciious, and incorporated the odds and ends of vegetables and cheese I had in the fridge. Plus, to make it even easier, there’s no need for pizza dough; I used bread (you can also use whole-wheat pita). Here’s what to do:
Chop up all the ingredients you want to put on the pizza, and lightly saute them in a pan on the stovetop (could be asparagus, tomato chunks, fresh or dried herbs, garlic, mushrooms, onions and red peppers). Also, find the cheese you want so use’you could use crumbled blue cheese and then sprinkle the whole thing with a thin layer of grated mozzarella.
Brush pieces of pita or bread with a little olive oil and grill on medium for about a minute. Turn the grill down to low, flip bread over and pile the toppings on. Add the cheese. Close grill lid and cook for around 10 minutes‘check once or twice to ensure bread or pita isn’t burning’until cheese is melted. Guaranteed to satisfy!
I’d love to hear your Meatless Monday ideas; post them here!