Grilled White Pizza with Mushrooms

Tags: A Pleasant Little Kitchen, grilling, pizza


Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 


Outdoors with open flames, family and good food is the epitome of summer. Sure it can get a little hot (that’s what the chilled wine is for), but the heat gets washed away when the scene and company is just right.

There’s almost nothing that I won’t grill. From baked beans to fruit from chili to pizza… the outdoor grill is a never-ending flame of cooking glory.

   

Pizza is one of my favorite items to make outdoors. The flavor from the charcoal gives the pizza dough a unique taste that is different than that of pizza cooked in an oven.

Don’t be intimated by grilling pizza. View your grill as an outdoor oven. All you need to transform your grill into outdoor pizza oven is a pizza stone.

Once that is acquired, the rest is easy peasy. Now, let’s talk pizza

 

DOUGH: The foundation of pizza begins with your dough preference. I lean towards store-bought pizza dough from Market Street. This package of dough lives happily in the refrigerated section next to the butter, sour cream and juices (I actually keep a few in my freezer for those random pizza nights, you should too!).

SAUCE: The second layer of pizza making is the sauce. For this Grilled Mushroom Pizza, I went with a white sauce that requires no cooking. Organic whipping cream combined with a few other ingredients are blitzed in a food processor until thickened. It’s one of my favorite ways to create a white sauce.

TOPPINGS: The third layer to a delicious pizza pie is the toppings. I don’t like to get to crazy with the toppings, because pizza should be simple and not too heavy on the top. I grab a handful of shiitake mushrooms from Market Street’s bulk vegetable section and a shallot. A quick sauté on the stovetop and these lovies are just dying to be placed on a pizza.

   

A bit of shredded mozzarella and grated parm and this pizza pie is ready for grilling (or baking in the oven) while you and your family congregate around open flames.

Open a bottle of chilled wine and light up the grill—summertime is here and so is grilling season. Let Market Street help you make the moments even more memorable with all your grilling needs.


Grilled White Pizza with Mushrooms

Serves 3-4

Author note: The time frame for grilled pizza varies based on your cooking setup. A charcoal grill will cook pizza differently than a gas grill as does cooking on pizza stone versus a pizza steel. Keep an eye on the crust and be sure to remove the pizza once it is a golden brown.

3 tablespoons unsalted butter

6 cups shitake mushrooms

2 garlic cloves, crushed

1/2 teaspoon kosher salt

1/2 cup white wine

1 cup cream

1/2 teaspoon sherry vinegar

1/4 cup shallot, rough chopped

1/2 teaspoon salt

red pepper flakes, pinch

1/2 cup parmesan, grated

1 cup mozzarella, shredded

cornmeal

Heat the grill to 450 degrees (or oven). Place the baking stones onto the grill.

Melt 2 tablespoons of butter into a medium-sized skillet. Add the garlic cloves pieces into the pan once the butter is melted.

Place half of the mushrooms into the skillet. Sauté for 5 minutes over medium heat. Push the softened mushrooms on the perimeter of the skillet. Melt the remaining 1 tablespoon of butter in the center of the skillet.

Add the remaining 3 cups of mushrooms. Cook for an additional 5-7 minutes, or until the mushrooms are soft, slightly browned and sticking to the bottom of the pan. Stir occasionally.

Deglaze the pan with the wine. Increase the heat to medium-high and let simmer for 3-5 minutes or until the liquid is absorbed. Remove from the heat.

Roll the dough on a floured surface and place on a wooden pizza peel (or whatever equipment you use to place the pizza onto the grill or into the oven).

In a food processor, puree cream, vinegar, shallots and red pepper flakes until the cream is thickened and slightly fluffy. Top the dough with white sauce and sautéed mushrooms, parmesan, mozzarella.

Scatter a bit of cornmeal onto the baking stones. Place the pizza onto the baking stones (or into the oven) and grill for 12-15 minutes or until the dough and cheese are golden brown. Remove from the heat and let cool 5 minutes. Cut and serve immediately.

 



Category: What's Cooking