• Prep Time 8
  • Cook Time 19
  • Total Time 27 minutes
  • Yield 4 1x
Author Mushroom Council

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.

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  • 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
  • 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


  1. Preheat grill or grill pan to high, and brush grates with oil.
  2. Heat oil in large skillet over medium-high. Add mushrooms and cook until just tender, about 4 minutes. Season with salt and pepper, to taste.
  3. 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.
  4. 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.


Tip: Top pizza with hot honey, BBQ sauce or red pepper hot sauce for some kick!

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