Red Pepper and Maitake Mushroom Flatbread Pizza. Maitake what? It’s just a type of mushroom that is fantastic. Should you not be able to find maitakes, substitute a mushroom you can find at your grocery store, although, I highly recommend maitake mushrooms. They have got a ton of flavor and look like this:
And yes I realize that this is flatbread pizza is vegetarian and that most people come to this site for meat porn. For those of you that love meat on your pizza, feel free to add some, but I will say that the maitake mushrooms are very meaty on their own and are an excellent substitute. It’s okay to go vegetarian every now and again
Red Pepper and Maitake Mushroom Flatbread Pizza Ingredients:
1 red bell pepper, sliced into rings, seeds and white flesh removed
1 pizza crust (I used a pre-made flat bread pizza crust)
2 tbsp olive oil, divided
2 tbsp alfredo sauce
1/8 cup provel cheese
1/8 cup mozzarella cheese
3 oz maitake mushrooms
1 tbsp grated pecorino romano
1/2 tsp chives, chopped
Prepare the grill for high heat grilling. In this case, I set my Char-Broil three burner TRU infrared gas grill to high and close the lid.
Slice the red pepper into rings and remove the white flesh and place the rings on the hot grill:
The goal here is to get a little char on the red pepper and soften them up. After a few minutes and a little char, flip the rings:
Next brush one side of the flatbread pizza crust with oil:
Place the pizza crust oil side down on the grill:
Then brush the other side of the flatbread crust with the rest of the oil:
Once the pizza crust browns a little on the bottom, rotate to brown more of the bottom. This process should take only a few minutes or the grill is not hot enough.
Remove the peppers when there is a little char on both sides and remove the flatbread pizza crust when it is brown and crispy on the bottom. The crust should look like this:
Yes, I cross hatched my crust!
If you put the crust on the grill and the dough doesn’t cook evenly, the bad news is you might need to do some repairs on your grill. The good news is that it’s a pretty simple fix. Don’t trash the grill and go buy a new one. Fix the one you have for a fraction of the cost of a new one at GrillPartsSearch.com.
Spread the alfredo sauce:
Time for the cheese. Some of you are wondering what provel is. It’s sort of a St. Louis thing. It’s a wonderful buttery white cheese often sold as roped provel like this:
If you can’t find provel, use whatever white cheese you prefer. Provel is a pretty oily cheese which is the reason for the buttery flavor so I cut it with some mozzarella to keep the pizza from getting soupy.
Put down the provel, mozzarella, roasted red peppers, maitake mushrooms and then sprinkle with the pecorino romano and chopped chives:
Then place back on the grill and close the lid:
As the grilled pizza browns on the bottom, rotate to cross hatch the pizza crust and give more time to melt the cheese and warm up the toppings.
Once it is browned well on the bottom the edges of the crust will be browned, the cheese melted, the toppings hot. At this point it’s ready to come off the grill:
I recommend a gigantic spatula above which doubles as the perfect pizza peel like this one which is WELL worth the investment as both a pizza retriever and a myriad of other uses.
Remove the pizza from the grill and place on a cutting board:
And then slice the grilled flatbread pizza however you like:
The flatbread pizza crust was uber crunchy thanks to the double browning, the cheese super gooey, the peppers perfectly roasted, and the maitake mushrooms were hearty making for a wonderful substitute to meat on a pizza. If vegetarian isn’t plant based enough for your dietary needs, use a cheese substitute to make it vegan.
We’re big believes in grilling pizza on the grill whether on a pizza stone or directly on a charcoal or gas grill. Here are more grilled pizza recipes.
- 1 red bell pepper, sliced into rings, seeds and white flesh removed
- 1 pizza crust (I used a pre-made flat bread pizza crust)
- 2 tbsp olive oil, divided
- 2 tbsp alfredo sauce
- ⅛ cup provel cheese
- ⅛ cup mozzarella cheese
- 3 oz maitake mushrooms
- 1 tbsp grated pecorino romano
- ½ tsp chives, chopped
- Slice the pepper into rings, removing the white flesh and seeds
- Place them on a blazing hot grill
- What until the red peppers char a little and flip over
- Brush one side of the pizza crust with half the oil and place on the grill oil side down
- Brush the top of the crust with the rest of the oil
- When the flatbread crust browns a little, rotate 45 degrees to brown it evenly
- Remove the peppers when they have softened and charred on each side
- Remove the pizza crust when it has browned nicely on the bottom side
- Flip the crust over onto a cutting board and cover the browned side with the alfredo sauce, provel, mozzarella, peppers and mushrooms
- Then sprinkle with the pecorino romano and chopped chives
- Place the pizza back on the grill and close the lid
- When the bottom of the crust browns some, rotate 45 degrees and close the lid again
- When the bottom is fully browned, the cheese should be good and melty and the toppings hot
- Remove from the grill and slice