Tuesday, August 28, 2012

On the Grill: 'Lightened-Up' Pepperoni and Mushroom Pizza

What do you like on your pizza?  I have always been a pepperoni and mushroom pizza kind-of-girl.  Unfortunately, regular pepperoni is high in calories and fat and definitely not a diet-friendly food.  So when I make pizza at home (which is often) I use lower fat turkey pepperoni instead!  Turkey pepperoni has a lot less calories and fat, but still has that delicious "pepperoni" taste.

Grilled Pepperoni and Mushroom Pizza
w/ Tomato and Basil
(lightened-up version)
  • 1 naan bread of flat bread
  • 2 tbsp. tomato sauce (see my slower cooker tomato sauce recipe)
  • 1/2 cup part-skim mozzarella cheese, shredded
  • 15 pieces lower fat turkey pepperoni
  • 3 mushrooms, thinly sliced
  • 1/2 italian tomato, thinly sliced
  • 1 tsp. fresh basil, chopped
  • red pepper flakes (optional)

Once again I am attempting to use the mandolin to thinly slice my mushrooms and tomato.  To my surprise, the tomato worked this time (last time was an epic fail)!  I think it's because I used a Roma tomato... a meatier, harder tomato. But... the mushrooms broke apart while I was trying to slice them on the mandolin. :(
   
Ok, pizza time... Preheat the grill.

While grill is preheating, assemble the pizza. Place naan or flat bread on a large plate or baking sheet. Spread 2 tbsp. tomato sauce (or pizza sauce) across the top of the naan or flat bread. Sprinkle 1/4 cup mozzarella cheese evenly over the top of the sauce. Layer with pepperoni, mushrooms, and tomato. Add remaining 1/4 cup mozzarella cheese to top, then sprinkle with chopped basil and red pepper flakes (optional).


Set pizza on the grill over medium-low heat. Close grill top and allow pizza to cook for 10-12 minutes. Keep an eye on the pizza to make sure the bottom doesn't burn!


Remove pizza from the grill and allow to cool before devouring!



ENJOY!!!! I sure did... :)

Xo,
Janel

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