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Whenever the weather is just right, we like to grill pizzas. If you’re a mushroom lover, you will absolutely love this Triple Mushroom and Herb Grilled Pizza! I built it around the grill from the start, which means a blistered, smoky crust you simply can’t get from a sheet pan. And I loaded it up with three types of mushrooms and a creamy ricotta and mozzarella combo instead of traditional sauce, so you can really soak up all that yummy char!
Sautéed Mushroom Pizza on the Grill
I skipped the tomato sauce on purpose here. Instead, a simple garlic olive oil base lets the three mushroom varieties (portobella, shiitake, and oyster) and a creamy duo of whole-milk mozzarella and ricotta cheese do all the talking. Each mushroom brings something different, and together they create a deeply savory, earthy topping that honestly doesn’t miss the meat one bit.
The Best Mushrooms for Pizza
I love the trio of portobello, shiitake, and oyster mushrooms for an incredible depth of flavor. Here’s what each mushroom brings to this pizza:
- Portobella mushrooms are the backbone of the topping. They’re thick, meaty, and hearty, so they hold up beautifully to the heat and give the pizza a satisfying, substantial bite.
- Shiitake mushrooms add a deep, woodsy, umami-forward flavor that you really can’t get from more common mushroom varieties. They’re the reason this pizza has such savory depth.
- Oyster mushrooms are more delicate and silky, and they crisp up slightly at the edges when sautéed, adding a nice textural contrast to the heartier portobella.
You could honestly use four or five mushroom varieties here if you wanted to go all out. If you want to explore even more mushroom varieties, my Lion’s Mane Mushroom Recipe is a great place to start.
Do You Cook Mushrooms Before Putting Them on Pizza?
Yes, and this step is non-negotiable. Raw mushrooms release a significant amount of moisture as they cook, which will make your pizza crust soggy if you add them directly. Sautéing them in a skillet for about 5 minutes before topping the pizza drives off that excess liquid and concentrates their flavor considerably.
After sautéing, transfer just the mushrooms to a bowl and leave any remaining liquid in the skillet. You don’t want that extra moisture on your pizza.
How to Make Triple Mushroom and Herb Grilled Pizza
Making this mushroom pizza recipe is a two-part process: cook the topping, then grill the crust. But each step is simple, and the whole thing comes together in 30 minutes. Have all your toppings staged and ready to go before the dough hits the grill. This recipe moves fast, and you want to assemble quickly while the residual heat is still active.
How to Prepare Mushrooms for Pizza
Getting the mushroom topping right is straightforward:
- Slice evenly. Cut your portobella and shiitake mushrooms into similarly sized pieces so they cook at the same rate. Oyster mushrooms can be torn into strips by hand.
- Don’t crowd the pan. If your skillet is too full, the mushrooms will steam rather than sauté and won’t develop as much flavor. Work in batches if needed.
- Season as you go. The garlic and fresh thyme go in with the mushrooms. Don’t wait until the end to add them.
Once you have the mushrooms ready, stir the minced garlic into the olive oil, then stretch your store-bought or Homemade Pizza Dough on a lightly floured surface. Brush the dough with some of the garlic olive oil and grill. Scatter the mozzarella evenly over the top, add ricotta in dollops, then pile on all of the sautéed mushrooms. Return the loaded pizza to the grill with the burners completely off, close the lid, and let the residual heat melt the cheese.
Why Grill Instead of Bake?
Grilling pizza dough over direct high heat does something an oven simply can’t: it creates a blistered, charred bottom crust with a slightly crispy exterior and chewy interior. This produces a result similar to what you’d get from a wood-fired pizza oven. The smoky flavor that the grill imparts is subtle but noticeable, and it pairs especially well with earthy mushroom toppings. If you’ve never grilled pizza before, I have a grilled pizza video tutorial that walks you through the whole process–it’s a lot less intimidating than it sounds, I promise.
When you’re ready to transfer the dough to the grill, recruit a second set of hands (it’s floppy, and the flip is much easier with help). Every grill runs differently, so keep the lid closed and check the crust every minute or two to make sure the bottom isn’t over-charring.
Customize Your Mushroom Pizza Topping
The base recipe is intentionally simple and clean, but it’s easy to build on. Some variations worth trying:
- Add heat: Red pepper flakes or a drizzle of chili oil after grilling works beautifully with the earthiness of the mushrooms.
- Add greens: Toss a small handful of fresh baby arugula on top right before serving for a peppery contrast.
- Swap the herbs: Fresh rosemary or oregano can stand in for the thyme if that’s what you have on hand.
- Add a finishing drizzle: A light balsamic glaze over the top takes this into truly special territory.
If you’re on a grilled pizza kick, be sure to check out my Grilled Caprese Pizza for another summery favorite.
Storage Instructions
Store any leftover slices in an airtight container in the refrigerator for up to 3 days. To reheat, skip the microwave (it makes the crust chewy and limp). Instead, reheat slices in a dry skillet over medium heat for 2-3 minutes until the bottom crisps back up and the cheese is warm, or in a 375°F oven directly on the rack for about 5 minutes. The crust won’t be quite as crisp as fresh off the grill, but it’s still very good.
Triple Mushroom and Herb Grilled Pizza
Equipment
Ingredients
For the mushroom topping
- 6 ounces (170 g) sliced portobella mushrooms
- 6 ounces (170 g) shiitake mushrooms
- 6 ounces (170 g) oyster mushrooms
- 1 clove garlic, minced
- 3 sprigs of fresh thyme, leaves stripped off the stems
For the rest of the recipe
- 1 pizza dough recipe or your favorite store-bought dough
- 2 tablespoons olive oil
- 2 cloves garlic, finely minced
- 1 cup (112 g) whole milk freshly shredded mozzarella cheese
- ½ cup (123 g) ricotta cheese
Instructions
- In a large skillet, sauté mushrooms, garlic, and thyme in a little olive oil until softened and cooked through, about 5 minutes. Place mushrooms in a small bowl, leaving the liquid in the skillet, and set aside.6 ounces (170 g) sliced portobella mushrooms, 6 ounces (170 g) shiitake mushrooms, 6 ounces (170 g) oyster mushrooms, 1 clove garlic, 3 sprigs of fresh thyme, leaves stripped off the stems
- Preheat outdoor grill on high.
- In a small ramekin, add olive oil and garlic and set aside.2 tablespoons olive oil, 2 cloves garlic
- While you’re preheating the grill, roll out your dough on a lightly floured 9-inch pizza pan. Gently stretch it and pull it to fit the 9-inch pizza pan.1 pizza dough recipe or your favorite store-bought dough
- Once done, lightly brush dough with bit of the garlic olive oil. Then place it gently on the grill (you may need a helping hand for this part). Close the lid and grill for 3-5 minutes on each side (checking every so often to make sure the bottom doesn’t get too charred – every grill VARIES in temperature so keep an eye on it).
- After 3-5 minutes, flip the dough on the other side, close the lid and grill for another 3-5 minutes, again checking every so often to make sure it doesn’t get too charred.
- Once both sides have been grilled, bring the dough inside to assemble your toppings.
- Brush the remaining garlic olive oil on the dough then sprinkle mozzarella cheese on top and dollops of ricotta cheese.1 cup (112 g) whole milk freshly shredded mozzarella cheese, 1/2 cup (123 g) ricotta cheese
- Sprinkle all the cooked mushrooms on top and more thyme leaves, if desired.
- Return to grill but make sure the grill is off. You will just now use the residual heat to melt the cheeses. Once cheese has melted, bring back inside and slice and serve!
Nutrition
Photographs by Meg McKeehan Photography
Congrats on paying off your car early! I would celebrate with a pizza too :D
Thanks!! :)
Don’t mind me, I’m just going to Homer Simpson drool all over this post. Hot dang, triple mushroom anything sounds divine, let alone on pizza!
This pizza is absolutely gorgeous Julie! Can’t wait to try it. Also can we get a cheers for weekends without plans. They are my favorite kind!
I hope to have another weekend with no plans! It’s so relaxing :)