It’s that time of the year again where we Catholics make Lenten sacrifices. One of the traditions is that meat is given up on Ash Wednesday and each Friday of Lent, including Good Friday. Instead of indulging on seafood like we often do on those days, my husband and I decided to make some nice vegetarian pizzas on the grill outside. We used the flat-out bread (found in the bakery section at Wal-Mart) which I think we should have cooked a little longer before adding the toppings. It got flimsy as we were eating it. We may try again for lunch, who knows. Overall, the pizza was delicious. I personally thought it could have used a little less alfredo sauce, but the hubs thought it was great as-is (other than the flimsy crust).
Spinach Alfredo Pizza
a Christen creation
1 pkg Flat-Out Light Italian Herb Wraps
1 jar Bertolli Mushroom Alfredo Sauce
1 pkg frozen chopped spinach
4-5 fresh mushrooms, trimmed and sliced
1 onion, sliced
1 tbsp butter
1 tbsp olive oil
seasonings to taste: salt, garlic and onion powders
parmesan cheese (or whatever cheese you like)
Grilling items you use (we used charcoal)
Heat grill outside (or the coals, whatever). Go inside and get the rest ready.
In a nonstick skillet, heat butter and olive oil together over medium heat. Add the onions and cook until soft, set aside on a plate with the raw mushrooms (don’t cook these). Add the spinach to the remaining butter/oil in the skillet and cook for a few minutes until warmed through. Add the alfredo sauce and mix well, season to taste. Allow to cook for about 5 minutes. Remove to a bowl.
Fill a small dish with about 2 tbsp olive oil. Bring your olive oil, flat out wraps, spinach combination, mushrooms, onions and cheese outside to the grill. You’ll want to bring a large spatula for removing the pizzas from the grill, a silicone basting brush, and a pan to put the pizzas on when they’re done.
When the coals are ready, place however many pizzas you want down on the grill (each wrap equals one pizza – we made two and had toppings leftover). Brush evenly with olive oil and turn over and brush the other side. Allow to cook a few minutes, getting some good grill marks on the crust. Turn over and begin to add your toppings. We did the spinach mixture, then the onions, then mushrooms then cheese. Close grill and allow the cheese to melt. Parmesan takes a LOOOOONG time to melt, so you could use a better melting cheese if you like, perhaps an Italian blend. If you notice your crust is getting close to burning (like ours was), remove and put inside under the broiler to melt the cheese. Once done, remove, cut and serve.
Click here for more information on the history of Lent.