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Three Mushroom and Garlic Grilled Pizza

Recipe courtesy of the Mushroom Council

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 ounces crimini mushrooms sliced
  • 3 ounces shiitake mushrooms stemmed and sliced
  • 3 ounces white button mushrooms sliced
  • 1 ounce dry white wine or chicken stock
  • 1/4 teaspoon fine sea salt
  • pizza dough 14 inches
  • olive oil
  • nonstick cooking spray
  • 4 ounces whole milk mozzarella cheese chopped
  • shaved Parmesan for garnish
  • basil leaves for garnish

Sauce:

  • 1 tablespoon unsalted butter
  • 4 garlic cloves minced
  • 5 basil leaves minced
  • 2 tablespoons all-purpose flour
  • 3/4 cup half-and-half
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Heat grill to medium-high heat, about 425° F.
  • To make sauce: In medium skillet over medium-high heat, melt butter. Whisk in garlic and basil; cook 1 minute. Sprinkle in flour while quickly whisking to form paste.
  • Reduce heat to medium. Slowly pour in half-and-half while continuing to whisk until there are no clumps. Increase heat slightly to bring to simmer. Stir as mixture thickens into sauce, about 1 minute. Remove from heat. Stir in Parmesan cheese, salt and pepper; set aside.
  • In large skillet over medium-high heat, heat olive oil. Add mushrooms and cook until they begin to turn tender, about 2 minutes. Carefully pour in wine or stock and continue cooking until liquid evaporates, about 1 minute. Sprinkle with salt.
  • Stretch dough to make 14-inch pizza. Brush grill grates generously with olive oil. Place dough on grill and let cook about 3 minutes, until underside is browned and dough removes easily from grill. While removing dough from grill, flip it onto baking sheet sprayed with nonstick cooking spray so cooked side is up.
  • Spread sauce over pizza and evenly cover in mushrooms. Add mozzarella cheese.
  • Return pizza to grill, topping-side up. Close lid and let cook 3-5 minutes. Once top crust browns and cheese melts and bubbles, remove from grill. Let rest 2-3 minutes.
  • Garnish with Parmesan and basil leaves; slice to serve.