Smoky BBQ Mushroom Pizza
This Smoky BBQ Mushroom Pizza combines grilled mushrooms and tangy BBQ sauce on a homemade crust for a delicious vegetarian twist.
Equipment
- 1 pizza stone preheated
- 1 grill pan
- 1 Mixing Bowl large
Ingredients
Pizza Dough
- 2 1/2 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp salt
- 1 cup warm water
Toppings
- 1 cup BBQ sauce
- 2 cups mozzarella cheese shredded
- 8 oz mixed mushrooms cremini, shiitake, portobello, sliced
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
Instructions
Preparation
- Combine flour, yeast, and salt in a large mixing bowl. Add warm water and mix until a dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled in size.
- Preheat your oven to 475°F and place a pizza stone inside. Heat a grill pan over medium-high heat.
- In the heated grill pan, add olive oil and sliced mushrooms. Cook for 5-7 minutes until golden brown, stirring occasionally. Season with smoked paprika, salt, and pepper.
- On a floured surface, roll out the pizza dough to your desired thickness. Transfer to a piece of parchment paper.
- Spread BBQ sauce evenly over the dough. Sprinkle with mozzarella cheese and arrange grilled mushrooms on top.
- Carefully transfer the pizza to the preheated pizza stone. Bake for 10-15 minutes until the crust is golden and the cheese is bubbly.
- Remove the pizza from the oven and allow it to cool for a few minutes. Slice into 8 pieces and serve.
- Serve the pizza warm, garnished with fresh basil if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Notes
Pro Tips: Enhance the smoky flavor by adding a few drops of liquid smoke to the BBQ sauce. Use a pizza stone for an evenly cooked crust. Ingredient Substitutions: Use vegan cheese for a dairy-free option. How to Serve: Pair with a fresh salad or grilled vegetables. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the dough a day in advance and store in the fridge until ready to use.