Candice’s Grilled White Pizza With Mushrooms, Artichokes and Parm

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Pizza is a staple dish, but it’s easy to get carried away with the cheese and less-than-healthy toppings. Celebrity chefs Todd English, Candice Kumai and Aaron Sanchez took on the challenge of making a weight-loss friendly version. While each pie has a different healthy hook, they’re all delicious!

Ingredients

  • 1 tbsp plus 2 tsp extra-virgin olive oil
  • 1 small red onion, halved and thinly sliced
  • 6 garlic cloves, finely minced
  • 1 1/2 cups thinly sliced mushroom caps (any combination of white button, cremini or portobello)
  • 1 (15 oz) can artichoke hearts, drained and halved
  • 1 tsp sea salt
  • All-purpose flour for rolling
  • 1 lb store-bought pizza dough
  • 3 tbsp grated Parmesan cheese
  • 6 basil leaves, for serving

Directions

Serves 4.

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the onions, reduce the heat to low, and cook, stirring occasionally, until the onions are deeply caramelized and sticky, about 20 minutes (if the onions start to stick to the pan, splash the pan with a bit of water and stir and scrape up any browned bits).

Increase the heat to medium and stir in the garlic, cooking it until it is fragrant, 30 seconds to 1 minute. Stir in the mushrooms and cook until they just begin to soften and lose their moisture, 2 to 4 minutes. Stir in the artichoke hearts and 1/2 teaspoon of salt and set aside.

Heat a charcoal or gas grill or a grill pan to medium-high heat. Sprinkle your work surface with flour and roll the dough into a circle 1/4- and 1/2-inch thick. Brush the grill pan (or grill grates) with the remaining 1 tsp of oil and gently lay the dough on the grates. Grill until the underside of the crust is golden, 1 to 2 minutes, and then use a spatula to flip the dough over. Brush 1 tsp of oil over the top of the dough and sprinkle with the remaining 1/2 tsp of salt. Grill until the underside is golden, another 1 to 2 minutes. Transfer the grilled pizza round to a cutting board.

Top the pizza base with the onion/artichoke mixture. Sprinkle with the Parmesan cheese and finish with a few leaves of basil before slicing and serving.

Simple Swap: Pile on the veggies and substitute a hard grating cheese, like Parmesan, in place of a higher fat mozzarella for the perfect pizza!

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