Something New: Veggie Ceviche
What barbecue would be complete without a hit of fresh produce? Ceviche satisfies that craving. It’s a popular coastal Latin American dish that typically uses fresh raw fish or shellfish that is cooked in the citric acid of lime or lemon. But for this application, lets simplify the process and go with a vegetarian version that balances the seasonal notes on a light and airy pie.
Oyster Mushroom Ceviche Pizza
Author: Denise Greer
Recipe type: Pizza
Ingredients
- 8-10-ounce dough ball
- ½ cup grilled oyster mushrooms, diced
- Fresh lime juice
- ½ cup cucumber diced
- ½ cup red onion, diced
- ¼ avocado, diced
- Cilantro
- Nori crumbles (optional for seafood-like flavor)
- 1 ½ cup 50/50 blend mozzarella and smoked mozzarella
- Extra virgin olive oil
- Hot chili oil
Instructions
- In a large bowl, combine grilled mushrooms, cucumber, red onion, avocado, cilantro and a coating of lime juice. Set aside.
- Stretch pizza dough into a 12-inch round to create a very thin-crust shell. Drizzle and spread olive oil around the pie. Top with mozzarella/smoked mozzarella blend. Bake until crispy and cheese is lightly golden.
- Let cool on drying rack for a few minutes. Sprinkle ceviche on pizza. Finish with Nori crumbles, a squeeze of lime juice and drizzle of hot chili oil.
