Grilled Portabella Mushroom Pizza
Portabella mushrooms, which are available a good part of the year, make this a particularly hearty pizza. However, if you prefer, another wild mushroom, such as porcini, shiitake, or black trumpet, can be substituted.
To Prepare Ahead: All the ingredients can be prepared ahead. Layer and bake the pizza at serving time.
To grill the mushrooms, remove the stems and reserve for stocks. Marinate the mushrooms in a little olive oil, chopped garlic, a pinch of fresh oregano, salt, and freshly ground black pepper. Toss to make certain the mushrooms are well coated. Place the mushrooms on the grill, top sides down first, turning with tongs, and cook until tender to the touch, turning as necessary. Spread on a tray to cool. Do not stack.
If you don't have a grill, cut the mushrooms into thick slices. Heat a little oil in a skillet and sauté the mushrooms, add a little chopped garlic, season as above, and continue to sauté until tender, turning as necessary.
Cooking Methodbaking, grilling, sauteeing
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, game day
Recipe Courseappetizer, main course
Dietary Considerationappetizer, main course
Taste and Texturecheesy, crisp, garlicky, meaty, salty, sweet
Type of Dishpizza
- 1 recipe Pizza Dough
- 3 tablespoons Chili and Garlic Oil
- 2 cups grated mozzarella cheese (8 ounces)
- 2 cups grated Fontina cheese (8 ounces)
- 1 recipe Caramelized Onions
- 2 tablespoons sliced Roasted Garlic
- 2 cups grilled portabella mushrooms, cut into ¼-inch-thick slices (see Notes)
- 1 tablespoon chopped fresh rosemary leaves
- 4 ounces goat cheese, cut into small pieces
- ¼ cup freshly grated Parmesan cheese
- ¼ cup fresh basil leaves, cut into chiffonade, for garnish
Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
On a lightly floured surface, stretch or roll out each piece of dough into an 8-inch round (or two 12-inch rounds).
Brush the inner surface of the pizzas with the Chili and Garlic Oil and distribute the toppings, in the order listed, evenly over the inner circles. Bake until the crust is nicely browned, 10 to 12 minutes. Remove from the oven, sprinkle with the basil, and cut into slices. Serve immediately.
2000 Wolfgang Puck