Taste Tested: Chard & Mushroom Flatbread

Happy BBQ season everyone! We know you’ve likely got a slew of burgers, sausages and steaks on the agenda, but why not try a pizza too?

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“There was a point in my life where I lived without a “kitchen”. A�We were renovating, things were behind — like 3 months behind — and the fridge was full of grimy construction worker lunches way passed their prime. A�It’s during this point in my life that I really fell in love with barbecuing. A�I learned you can make anything–and make it better!–on a grill. A�Pizzas became a staple because they were quick and the guy up the block sold pre-made pizzaA�dough. A�Now that I have my dream kitchen, I haven’t kicked theA�grilling habit, nor do I want to! A�We just do it with even more flair! A�This combo of young swiss chard (which I grew myself, tank you very much!) and mushrooms is a classic. A�When I’m not stuffing it into ravioli, I’m putting it on pizza.”

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Recipe: Chard & Mushroom Flatbread

Okay, so this is really just a fancy cheese-less, sauce-less pizza… but since you’re being fancy and making it on the grill, why not give it a fancy name too?

Ingredients

  • 1 portion Taste Tested pizza dough
  • 2 cups Ontario young swiss chard
  • 1/2 red onion, slivered
  • 3 Ontario king oysters mushrooms
  • 3 Ontario maitake mushrooms
  • 1/2 cup Ontario cold pressed canola oil
  • 1 tsp maldon salt
    optional: Monforte pecorino, to taste

Instructions

  1. Turn on your BBQ! Heat ‘er up on high.
  2. Cut king oyster mushrooms into thick slices.
  3. Toss sliced king oysters and maitake mushrooms with 1/4 oil, season with salt and pepper.
  4. Place mushrooms on grill. Sear on each side until char marks form, approximately 2 minutes per side. Remove from grill, cool slightly and chop into bite sized pieces.
  5. Meanwhile, stretch pizza dough into large round until approximately 1/2 inch thick.
  6. Rub dough with remaining oil on both sides.
  7. *Flip* the dough from the board onto the hot grill. Grill until top has ‘set’, approximately 2 minutes.
  8. Using tongs, gently flip dough onto uncooked side.
  9. Immediately top with grilled mushrooms, fresh chard and slivered onions. Close the lid and cook until hard has wilted, approximately 4 minutes.
  10. Using tongs, pull finished pizza onto wooden board and serve immediately. Top with shaved Monforte pecorino if you so choose!

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

 

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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