Grilled Mushroom and Taleggio Pizza

By • May 12, 2013 0 Comments

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Author Notes: Pizza is one of those foods that I don’t think I could live without. And this recipe is one of the reasons why. It’s got it all—cheesiness, savoriness, freshness, and crispness. It’s grilled which creates mouth-watering smokiness, too. Surprise everyone; make it instead of burgers at your next cookout–or cook-in!

This recipe is a "tasteover" of "Truffled Taleggio and Mushroom Pizza" recipe by Paul Grimes, originally published in Gourmet, April 2008.

Tips for how I created the "tasteover":
1. The amazing taste provided by truffles—even if just truffle flavored/infused olive oil—is one of the most memorable flavors on the planet; if a recipe calls for truffle anything, just use it … and don’t be skimpy
2. Use a really delicious, 100% real cheese—but balance the amount you use with the other ingredients so that all ingredients can be standouts, not just the cheese
3. When topping a pizza with less cheese than usual, boost other toppings, like mushrooms; plus select a mixture of mushrooms for more flavor and texture interest if you wish
4. Introduce fresh herbs to pizza for freshness, aroma, and eye appeal
5. Grill pizza for smoky goodness–and for added fun

Calories Saved: 100
Jackie Newgent

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Serves 4

  • 2 1/2 teaspoons white truffle oil or extra-virgin olive oil
  • 10 ounces sliced fresh mushroom mixture, such baby bella (crimini), shiitake caps, and oyster mushrooms
  • 1 large shallot
  • 2 teaspoons finelly chopped fresh rosemary
  • pinches sea salt (optional)
  • 14 ounces whole grain pizza dough, thawed if frozen
  • 5 1/2 ounces Taleggio or Italian Fontina cheese with rind removed, chilled and sliced
  • 2 tablespoons roughly chopped fresh flat-leaf parsley
  1. Heat 1 teaspoon of the oil in a large (PFOA-free) nonstick skillet over medium-high heat. Add the mushrooms, shallot, rosemary, pepper, and (if using) salt and sauté until the mushrooms are just wilted, about 6 minutes. Transfer to a bowl and set aside.
  2. Prepare an outdoor or indoor grill, or a grill pan.
  3. Divide the dough into two (7-ounce) balls. Rub the dough balls with the remaining 1 1/2 teaspoons oil. Stretch then shape by hand on a large cutting board into two approximately 9-inch round thin crusts. (Note: It’s okay if not perfectly round.)
  4. Gently lay the dough on the grill grates over direct medium heat and grill for 5 minutes, then grill over medium-high heat until the bottom has well-defined, charred grill marks, about 5 minutes. Flip over, top each crust immediately with the mushrooms and cheese, cover, and grill over medium-high heat for 2 min¬utes; rotate (to form cross-hatch grill marks), and continue to grill, covered, until the crust bottom is browned, dough is cooked through, and cheese is melted, about 2 minutes more. (Note: Grill in batches, if necessary.)
  5. Transfer the pizzas to a cutting board. Slice each in half or into quarters, sprinkle with the parsley, and serve.

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