gluten free | vegetarian | soy free | nut free
25 minutes or less
What You’ll Need:
1 frozen cauliflower pizza crust
1 portobella mushroom, stem removed
Olive oil
6-7oz (about half 15oz container) full fat ricotta cheeseitted olives, halved
½ ounce fresh basil, finely chopped
1 tomato, sliced
3 ounces parmesan cheese, shredded
½ bag baby arugula (about 3.5 ounces)
Juice of 1 lemon
2 Tbsp olive oil
Salt & pepper taste
Fire up the grill to medium.
*Don’t have a grill, or don’t feel like grilling? Follow instructions on the box to oven bake. Roast mushroom in the oven, too!
Brush mushroom with olive oil. Pop on the grill. Cover & cook for 4 minutes.
Brush grill grates with olive oil. Do this with caution, as excess oil can drop down and cause a little flame to burst up!
Slowly slide frozen pizza crust from a sheet pan onto the grill. After 4 minutes, carefully transfer crust (it’s fragile!), grilled side up, back onto sheet pan. Remove mushroom from the grill, too!
Top pizza crust with ricotta cheese, tomato, olive & basil.
Thinly slice cooked mushroom & add to the pizza. Sprinkle with Parmesan.
Slowly slide decorated pizza back onto the grill and cook for a final 5 minutes. While it cooks, toss arugula in a medium size bowl with lemon, oil, salt & pepper.
Enjoy grilled pizza with dressed greens on the side OR blow your mind by topping your pizza with the salad. Yup, literally put the cold salad ON TOP of the cooked pizza.
Trust us.
Serves 2.