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Mushroom Feta Salad Pizza

Mushroom Feta Salad Pizza

There’s nothing I love more than a friend challenging me to come up with a recipe for a concept they’ve seen around so that they can bring it to their own home. FT readers, thank Rivi for this one!

YIELDS 4–5 PERSONAL PIZZAS

• 1 pkg store-bought pizza dough

• olive oil, to taste

• arugula, baby spinach, chopped romaine lettuce, or a mix of all three

• cherry tomatoes, thinly sliced

• sliced avocado

ROASTED MUSHROOMS

• 1 8-oz (250-g) container mushrooms, sliced

• olive oil, for drizzling

• salt and pepper, to taste

PESTO SAUCE

• 2 cubes frozen parsley

• 2 cubes frozen basil

• 1 cube frozen garlic

• 3 Tbsp olive oil

12tsp salt

• cracked black pepper, to taste

QUICK-PICKLED ONIONS

• 1 red onion, sliced

12 cup apple cider vinegar

12 cup water

• 1 Tbsp honey

• 112 tsp salt

TAHINI DRESSING

• pesto sauce

• 1 Tbsp tahini paste

• juice of 12 lemon

• water to thin, as needed

Preheat oven to 425°F (220°C). Place mushrooms on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven and roast for 20 minutes. Raise oven heat to 475°F (240°C). Divide the pizza dough into 4–5 pieces and shape into circles. Roll out the circles on a baking sheet, stretching at the corners. Brush with olive oil and poke holes in the dough so it doesn’t puff up. Place in oven and bake for 20–25 minutes. (Alternately, you can make the pizza doughs in a skillet. Bring the skillet to high heat with about 1 tsp of oil. Place the rounded, stretched-out pizza dough in the skillet. Fry on either side until fully baked and some char spots appear on the dough.)

While the pizza is baking, combine the pesto sauce ingredients in a small bowl. In a separate bowl, combine the ingredients for the quick-pickled onions. Remove the baking pan from oven and immediately brush the pesto sauce over the dough, reserving the extra pesto for the tahini dressing. Top the dough with the lettuce of your choice. Sprinkle with roasted mushrooms, sliced cherry tomatoes, pickled onions, and avocado slices.

Combine the remainder of the pesto dressing with the tahini paste and lemon juice. Drizzle dressing over the top of the pizza and serve.

(Originally featured in Family Table, Issue 719)

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