Grilled Pizza Bella
Recipe from The Food Channel

A vegetarian and crustless pizza filled with tangy, creamy Chevre, prepared spinach and artichoke dip, seasoned with fresh thyme, all atop earthy Portobello mushrooms.


Grilled Pizza Bella

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Servings: Serves 4
Prep Time: 15 mins
Related Categories: Grilling, Pizza, Vegetable Pizza, Vegetarian Pizza
 
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Ingredients
  • 4 
    large portobello mushrooms, cleaned and stems removed
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  • 1  8-ounce
    package frozen spinach and artichoke dip, thawed
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  • 1  large
    yellow onion, sliced
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  • 2  tablespoons
    olive oil
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  • 4  ounces
    goat cheese, sliced
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  • 1/4  cup
    Italian blend shredded cheese
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  • 4  sprigs
    fresh thyme, stems removed
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  •  
    Salt and pepper to season
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Directions
1.
Preheat grill to medium high heat (about 400 degrees F)
2.
Meanwhile, in a large skillet, cook onion slices in one tablespoon oil on medium-high heat until well caramelized and very tender, about 20 minutes. Set aside.
3.
Brush mushroom caps with olive oil and season with salt and pepper on both sides. Grill stem-side down for about 5 minutes. Take off heat.
4.
Divide spinach artichoke dip equally among the four mushroom caps. Spread dip on grilled side of mushrooms. Top with caramelized onions, a couple slices of goat cheese, 2 tablespoons shredded cheese, and a sprinkle of thyme leaves.
5.
Put mushrooms back on grill and close lid so that the toppings heat and melt. Grill for about 10 minutes or until cheeses are melted and golden.

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