We’re in PRIME grilling season here in Canada. When you live in a freezing cold climate more than 50% of the year, cooking and eating al fresco is one of life’s great pleasures. Which is why come summer, we take full advantage of the barbecue.
You all know we like our pizza on the regular over here at How to Eat. And we don’t let sweltering hot temperatures get in the way of our favourite meal. We just bring the pizza party outside. To the grill!
Now here we have a pizza recipe that will make your tastebuds sing no mater how you cook it.
But…have you had grilled pizza?
Because POW POW POW. It is AWESOME.
And easy! And fast!
And outside!
Having a nice smoking hot (WELL OILED) grill, is the only requirement for cooking a great grilled pizza. We’ve been working on the best technique for timing for a while and eventually came up with this technique to get perfect grill marks, without too much char. Total grill time is less than 5 minutes! 5! Now that’s a weeknight meal.
If you want to go all the way homemade, which we always encourage, because YUM! You can make your own dough too.
The combo of three cheeses with super sweet caramelized onions, meaty mushroom and fresh garden basil is again… POW POW POW. Right in your mouth!
Don’t waste the summer and deny yourself grilled pizza, OK?
And if you’d love to try grilled pizza but perhaps this particular combo doesn’t tickle your fancy, we got you.
Check out some of our fave How to Eat pizzas:
Spinach and Artichoke Dip Pizza
Beet, Kale and Goat Cheese Pizza
Spring Pizza with Asparagus, Peas and Proscuitto
Have the best pizza-filled summer, friends!
Erin & Dara
Grilled Caramelized Onion and Mushroom Pizza
Ingredients
- 1 ball of store bought pizza dough (divided in two)
- 1/4 cup olive oil (divided)
- 1 Vidalia onion (thinly sliced)
- 1/2 teaspoon salt
- 227g sliced crimini mushrooms
- 1 cup shredded mozzarella cheese (about 125g)
- 1 130g package of goat cheese (crumbled)
- parmesan cheese and basil leaves for garnish
Directions
1. | Preheat barbecue to high heat (~500-550 degree F) |
2. | In a large non-stick skillet, preheat 2 Tbsp olive oil. Add onion and salt and sauté until they begin to brown, about 6-7 minutes. Add mushrooms and continue sautéing until any liquid has evaporated and they have browned. Remove from heat. |
3. | Roll or stretch out the 2 pizza dough balls to a thickness of about 1/4 inch. Brush each side with olive oil and transfer them to the hot grill. Grill the first side for 1.5-2 minutes. Remove and transfer to a well oiled baking sheet cooked side up. |
4. | Layer mozzarella cheese, onions and mushroom mixture and crumbled goat nearly to the edge of each crust. |
5. | Transfer pizza back to the grill, close the lid and cook for another 1.5-2 minutes until cheese is melted and dough is cooked through. |
6. | Top immediately with basil leaves, grated parmesan and another drizzle of olive oil. |
Lyn@cookeatlivelove.com says
Oh my goodness this looks amazing!!! Definitely trying it out this week. Thanks so much for sharing!