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Author Notes: I love, love, love mushrooms. Unfortunately In rural MN they can be hard to come by except button and baby bellas. I have learned that if you cook them a really long time they get really yummy. So when I saw the contest, I thought Yeah, mushrooms! At first I was going to make a mushroom and brie soup but then thought I wanted to do something different and I am trying to lose weight at the moment also and my soup is very rich and as I would need to make this and test it before submitting I thought I would lighten things up, but I still wanted some of those same flavors. It is also FINALLY getting warm here in northern MN so getting the grill out seemed ideal so I decided to do grilled pizza (I have never grill them before but wanted the flavor so I thought, why not?) I only made this tonight and I hope yours turns out as great as mine did, I will be making this again and again this summer to be sure! Really great with a nice rose wine! - Penelope
- 1 cup flour
- 1 pinch sea salt
- 1/3 cup warm water
- 1/2 packet rapid rise yeast
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons butter flavored grapeseed oil
- Proof yeast in warm water
- Add sugar and oil stir
- Add salt to flour, mix and add to yeast mixture
- Mix together until a ball forms then knead for a couple of minutes. Put into a bowl sprayed with Pam or oil, cover with plastic wrap and put in fridge
- (Can be left in fridge overnight and next day until about 3 hours before you are ready to grill pizza)(you could also make in the afternoon and let it rise regularly it just needs to be kneaded more) Set covered bowl someplace warm to rise until double
mushrooms & toppings
- 1 med onion sliced thin
- 2 cloves garlic minced
- 1 pound baby bella mushrooms sliced thin
- 1 tablespoon butter flavored grapeseed oil, divided
- salt & pepper to taste
- 2 tablespoons basil pesto
- 1 1/2 ounces goat cheese
- 3 ounces brie cheese sliced thin and into pieces
- Sauté onions over low heat in 1 tsp oil, season with S&P, stirring regularly until onions are caramelized, 8-10 minutes. Add minced garlic after aprox. 6 minutes to onions. Remove from pan and set aside.
- Add sliced mushrooms in batches to pan to brown over med high heat with remaining 2 tsp of oil as needed. When mushrooms are browned add all of the mushrooms, onion and garlic back into pan, season with S&P and sauté over low heat stirring occasionally for 15 minutes until mushrooms are a rich golden brown
- Turn grill on to high and close lid. Let preheat 10 to 15 minutes depending on grill.
- Divide dough into 4 pieces and roll into ball, flatten and then roll out very thin on a floured surface. It’s ok if they are not perfectly round. Brush both side of dough with Grapeseed oil and lightly season with sea salt.
- Place dough on grill and grill until golden on bottom. Watch carefully as it can happen really fast, this will only take a minute or two depending on heat. When golden take off grill and place ungrilled side face down on work surface.
- Brush basil pesto on grilled side of dough, add mushroom mixture evenly over dough, break up cheeses and place on dough as well.
- Carefully place pizzas back on grill and grill about 3 minutes until bottoms are golden brown and cheese is slightly melted.
- This recipe was entered in the contest for Your Best Mushrooms
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