Three Mushroom and Garlic Grilled Pizza

Fire up that grill for this decadent pizza! It’s topped with a creamy garlic sauce and a touch of fragrant basil.




Dough for one large pizza - can be doubled

Dough for one large pizza - can be doubled


1. Dough

2. Combine warm water, sugar, and yeast. Let it sit for a few minutes until frothy. Add vegetable oil. Then combine the flour and salt 1/2 cup at a time. Continue adding the flour until the dough can be pulled away from the sides with a spatula. The dough will still be quite sticky. Next, grease a large bowl and scrape the dough into the bowl. Cover with plastic wrap for 1 hour at room temperature until doubled. Turn dough out onto well-floured surface. Pull dough around the bottom, stretching it to create a smooth ball. Drizzle the stone with olive oil and stretch dough onto stone and shape.


1. While your dough is rising: Melt the butter in a medium skillet over high heat. Whisk in garlic and basil. Sprinkle in the flour as you whisk quickly. Continue stirring until there is no lumps. A paste will form. Slowly add the half and half. When combined add in Parmesan, salt and pepper. Remove from heat and set aside.

2. Heat olive oil in skillet over medium heat. Add the mushrooms and cook until they begin to turn tender about 2 minutes. Pour the wine and continue to cook until the liquid cooks off about 1 minute. Sprinkle with salt.

Assemble and Cook

1. Pre-cook the crust on pizza stone on the grill. If you’re comfortable with flipping the crust – you can flip it to make it extra crispy. Top your pizza crust with your creamy garlic sauce and then your cheese, basil, and Parmesan.

2. Cook until the cheese is melted and bubbly. Enjoy.