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Grilling
Recipes
Vegan
Wild Mushroom Pizza with Leeks and Gorogonzola (Vegan)
Wild Mushroom Pizza with Leeks and Gorogonzola (Vegan)
Courtesy of Bull Outdoor Products
Makes
4 servings
Prep Time
30 - 120 minutes
Cook Time
50 - 60 minutes
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Ingredients:
1 T Extra virgin olive oil
1 small Leek, white part only cleaned well and thinly sliced
2 T Cognac
1 can (8 oz) Tomato sauce
1 T Freshly chopped parsley
1 t Freshly chopped thyme
Sea salt, to taste
Freshly ground black pepper, to taste
1 lb Vegan Pizza dough
Cornmeal
6 oz Vegan Grated Fontina cheese
4 oz Vegan Gorgonzola cheese, crumbled
12 oz Mixed wild mushrooms, hard stems removed and sliced
Fresh thyme leaves for garnish
A couple pinches of good-quality flaked sea salt
Directions:
Preheat grill with pizza stone for high indirect heat. Set pizza stone so it’s not over the flame. and heat grill to at least 400°F to 450°F. Preheat stone for about 20 minutes.
Light side burner and preheat with Blue Rhino Cast Iron Skillet and add 1 tablespoon olive oil.
Add the leeks and sauté until soft, about 3 to 4 minutes.
Pour in cognac and let bubble until it's almost evaporated.
Add in tomato sauce, parsley and thyme.
Reduce the heat and let simmer for 5 minutes.
Remove from heat to cool.
Have all your remaining pizza ingredients prepped.
Roll out pizza dough to desired thickness.
Scatter a big pinch of cornmeal over the stone and and lay down your crust.
Spoon on tomato-cognac sauce, then top with cheeses and finally the mushrooms.
Close the grill lid and cook for about 6 to 12 minutes or until crust is golden brown and blistered and the cheese is bubbling with goodness.
Remove from grill and sprinkle with fresh thyme leaves and sea salt.
Slice, serve, and enjoy.
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