This Ugly Mushroom Market Pizza is a great way to get in a mass amount of nutrients all at once using fresh and local ingredients. You will also be getting a variety of flavors with plenty of room for creativity. Stop by your local farmers market, grab some delicious mushrooms and produce for some pizza tonight! It is very important to eat local food to help support your community!
Pizza is one of my all time favorite dinners. You can use any veggies that you have left over in your fridge or what is currently in season at your local farmers market. This pizza was made with what ingredients I personally had on hand. There is something about garden fresh veggies that makes everything so much tastier compared to store bought produce. This pizza would go great with a mixed veggie salad. The mushroom pizza sauce has an earthy flavor that goes well with every veggie I have tried it with so far. It is an extremely versatile sauce. You can use any combination of mushrooms that you like, or even one variety if you choose. R&R Cultivation has an ugly mushroom mix that works perfect for this recipe! Our family does pizza at least one night a week, so I am happy to share this recipe with you!
Total Prep & Cook Time: 30 mins
Serves: 2-3
Ingredients:
- 16 oz (1 lb of Pizza Dough)
- Flour for dusting
- 1 Tbsp Chia Seeds
- 1 Tbsp Ground Flax
- ½ Pound of Ugly Mushrooms
- 6 Cloves of Garlic
- ¼ Cup Olive Oil (more for topping the finished pizza)
- ¼ Cup Water
- 1 Corn on Cob
- 1 Purple Bell Pepper
- 2 Green Onions
- 1 Red Bell Pepper
- 5 Asparagus Stalks
- Vegan Cheese of choice (I used Treeline Fermented Salt & Pepper Cashew Spread and spooned it on.)
- 1 Tsp Salt
- 1 Tsp Pepper
- Red Pepper Flakes (Optional)
Steps:
- Remove dough from the refrigerator to come to room temperature, so it is easier to roll out.
- Wash, dry and slice your mushrooms.
- Heat up a cast iron skillet with 2 Tbsp of oil. When oil is hot, add 6 cloves of minced garlic. Cook garlic for 2 minutes then add ½ pound of mushrooms, 1 Tsp of salt and 1 Tsp pepper. Cook on medium-high heat for 5-7 minutes, or until mushrooms have browned.
- Remove from heat. Place ½ of the mushrooms and garlic mixture into a blender with ¼ cup of olive oil and ¼ cup of water. Blend until smooth and refrigerate. Set the other half of the mushrooms and garlic aside to top the pizza with.
- Dust your surface with flour and cut the dough into 2 equal parts. In a small bowl mix flax and chia seeds. Sprinkle half the chia seeds and flax mixture on the floured surface and roll out your pizza dough as thin or as thick as you want. I prefer thin crust pizza. The flax and chia seeds will stick as you roll out the dough. Once it is rolled out, place it on a clean piece of parchment paper then roll out the second dough adding more flax, chia seeds and flour. Add that dough to another parchment paper.
- Preheat your oven to 450°.
- Wash and thinly slice all of your veggies while the oven preheats. If you are using thick asparagus stalks be sure to slice it in half the long way first so it cooks evenly with the other veggies.
- Start by spreading ½ the mushroom sauce on the dough and the other ½ on the other dough, leaving about 1 inch around the edge for the crust.
- Add your toppings to the pizza. Add as many veggies or as little veggies as you like. Gently slide the finished pizza by the parchment paper onto a cutting board to help guide it into the oven if you are using a pizza stone. If you are using a baking sheet, slide it onto the baking sheet by the parchment paper, then place it in the oven. Cook for about 10-12 mins or until the crust starts to look golden.
- Remove the pizza from the oven.
Add a light drizzle of olive oil, a pinch of salt & pepper, sliced green onion and red pepper flakes to your pizza to finish it off. Slice and enjoy!
