Triple Mushroom and Herb Grilled Pizza
Mushroom lovers will be in paradise with this triple mushroom and herb grilled pizza!
Servings: 8
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 sliced portobella mushrooms, 6 ounces shiitake mushrooms, 6 ounces 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. Then sprinkle all the cooked mushrooms on top and more thyme leaves, if desired.1 cup whole milk freshly shredded mozzarella cheese, 1/2 cup ricotta cheese
- 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
Serving: 1 slice | Calories: 241 kcal | Carbohydrates: 28 g | Protein: 11 g | Fat: 10 g | Saturated Fat: 4 g | Cholesterol: 19 mg | Sodium: 461 mg | Potassium: 255 mg | Fiber: 2 g | Sugar: 4 g
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