Print
Notes
Fire up the grill for this decadent pizza! It’s topped with a creamy garlic sauce and a touch of fragrant basil. A flavorful mix of crimini, shiitake, and white button mushrooms are sautéed before they are layered on the pizza with mozzarella cheese. The final result is a delicious reason to take the cooking outside regardless of the weather.
Shop for Ingredients
Make a list for the store or order online.
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil, plus more for grill grates
- 4 ounces each crimini mushrooms and white button mushrooms, cleaned and sliced
- 3 ounces shiitake mushrooms, stemmed and sliced
- 1–2 cloves of garlic, minced
- kosher salt freshly ground black pepper, to taste
- 1 pound pizza dough, room temperature
- 1/2 cup jarred Alfredo sauce
- 1 cup whole milk mozzarella cheese, chopped
- Shaved Parmesan cheese, for garnish
- Fresh basil leaves, for garnish
Instructions
- Preheat grill or grill pan to high, and brush grates with oil.
- Heat oil in large skillet over medium-high. Add mushrooms and garlic, cook until the mushrooms are tender, about 4 minutes. Season with salt and pepper, to taste.
- On a lightly floured surface, press dough into a 10-inch circle. Transfer dough round to lightly floured pizza peel. Quickly slide dough round onto grill. Grill until char marks appear, about 2 to 3 minutes.
- Flip dough round over. As the dough cooks, spread Alfredo over dough, leaving a 1/2-inch border. Top evenly with mozzarella and cooked mushrooms. Continue to grill pizza, covered, until crust is golden-brown and cheese is melted, about 5 to 7 minutes. Garnish with Parmesan and basil leaves. Slice to serve.
Notes
Tip: Top pizza with hot honey, BBQ sauce or red pepper hot sauce for some kick!
Tip: Top pizza with hot honey, BBQ sauce or red pepper hot sauce for some kick!
Did you make this recipe?
Share a photo and tag us — we can’t wait to see what you’ve made!
