Pizza in our house is an all time favorite dinner and this mushroom pizza recipe is one of our favorites! This mushroom and herb pizza is one of our favorite pizzas to make at home and one I think you will really enjoy too. This mushroom pizza is so easy to make and making it on the grill gives it that straight out of the pizza oven taste.
Why this is the Best mushroom pizza recipe
Pizza is usually thought about with having a red sauce (and we do eat those all the time) but one of our favorite ways to make pizza is by using only olive oil as the sauce. It tastes so amazing this way!
This mushroom pizza is an all olive sauce kind of pizza and trust me when I say it is delicious and not missing the red sauce.
We also like to make our own pizza dough for our pizza. If you going to be making your own pizza at home, you may want to try making your own pizza dough too. It is very easy and you can actually make a double batch and freeze half for another pizza night.
If you are not feeling that adventurous then my advice would be to only use certain store bought pizza doughs. Definitely do not buy not the ones in the packages at the store.
My favorite quick pizza dough that I purchase is from Whole Foods. You can go right to the section where they make the pizzas in the store and ask to buy the dough. Really easy!
Ingredients you will need for this mushroom and herb pizza
- Pizza dough. Store bought or homemade. Here is my favorite pizza dough recipe.
- Baby portabella mushrooms sliced
- Garlic
- Olive oil
- Shredded Mozzarella cheese
- Fresh Parmesan cheese
- Parsley
- Fresh basil
- Kosher salt
- Pepper
- flour for rolling out your pizza dough
Cooking pizza on the grill
Now, the other thing that makes this pizza taste so great (In my humble opinion) is the fact that it is cooked on the grill, a gas grill to be precise. When I say this I mean directly on the grill, no pan! It is the best way to get that pizza oven taste!
If you are suing a charcoal grill, there are instructions in the recipe for you as well.
When you cook the pizza on the grill, you will get these beautiful air bubbles and a wonderful flavor from light charring of the dough. It is similar to wood fired pizza ovens but in this case, we are actually using a gas grill.
Best Mushrooms for Pizza
When thinking about what mushrooms to use on pizza, there are so many great options. The main thing I like to think about is how tender the mushrooms when I am choosing mushrooms for my pizza.
Baby bella mushrooms (also called cremini mushrooms or baby portabello mushrooms) are in my opinion the best mushrooms for pizza since they are not too tough and offer a nice meaty bite. The larger portabello mushrooms work well too if they are sliced thin enough.
There are more woody mushroom varieties that just do not work unless they are cooked before they are added to the pizza. These are usually a little more exotic in nature and not as common in the stores.
White button mushrooms make an excellent choice for pizza as well and are what are commonly used for pizzas.
Once you give this a try you will see that you can make great pizza at home!
Pairing Ideas
More like this
If you love this mushroom pizza on the grill recipe, you may also like these:
Faqs
This is a personal preference. If you prefer a softer mushroom on your pizza, then cooking them beforehand will help with this. Pre-cooking mushrooms before adding them to pizza also allows you to add more flavor to the mushrooms like we do in this recipe.
To prepare mushroom toppings for pizza, you want to slice them mushrooms first then lightly sauté them with olive oil and garlic.
Our Favorite Mushroom Pizza Recipe
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Ingredients
- 1 ball of pizza dough from scratch pizza or store bought
- 2 cups of shredded Mozzarella cheese
- ½ cup of olive oil
- ½ cup of finely grated fresh Parmesan cheese
- 8 ounces package of baby portabella mushrooms sliced
- 5 cloves of garlic finely chopped
- 2 tablespoon of fresh parsley finely chopped
- 2 tablespoon of fresh basil finely chopped
- 1 teaspoon of salt
- 1 teaspoon of pepper
- flour for rolling out your pizza dough
Instructions
Preparing the pizza dough
- Take your pizza dough and divide it into quarters with a large knife.1 ball of pizza dough
- Working one at a time on a lightly floured surface, roll out each pizza dough quarter until it is almost paper thin and place on a large platter making sure they do not overlap or else they will stick.flour for rolling out your pizza dough
- You can also lay them down on some aluminum foil if you do not have a large enough platter. Just do not use parchment or wax paper or the dough will stick to them.
Preparing your toppings
- Once you have rolled out all of your pizza dough start preparing all of your toppings by finely chopping your herbs and mincing your garlic.5 cloves of garlic finely chopped, 2 tablespoon of fresh parsley finely chopped, 2 tablespoon of fresh basil finely chopped
- Mix together your shredded mozzarella cheese and Parmesan cheese and set aside.2 cups of shredded Mozzarella cheese, ½ cup of finely grated fresh Parmesan cheese
Pre-heat grill
- Pre-heat your grill to medium heat. If you are using a charcoal grill, you want to make sure you only lay coals on one side of the grill.
Pre-cooking the toppings
- In a medium saute pan over medium heat, add 1 tablespoon of your olive oil, a pinch of your minced garlic and your sliced mushrooms and saute for about 10 minutes or until the mushrooms begin to soften.8 ounces package of baby portabella mushrooms sliced
- Once the mushrooms are cooked, add a pinch of salt to the mushrooms and set aside.
- While your grill is preheating, you want to gather all of your ingredients together and make an easy pizza assembly area for yourself near the grill.
Making the pizza
- Once your grill is preheated drizzle or brush one side of your pizza dough with some of the olive oil making sure to cover all of your dough and place oil side down on the grill. If you are using a charcoal grill, place pizza on the side without coals.
- Depending on the size of your grill, you may have to do 1 pizza at a time.
- Now drizzle or brush the top sides of your dough with more olive oil.
- After the dough has been on the grill for 2-3 minutes, flip over your dough and begin cooking the other side.
- Once you have flipped over your pizza dough, go ahead and sprinkle on your garlic and a little salt and pepper.
- Now add about ¼ of your cheese mixture to each pizza top then your herbs and mushrooms and close your lid.
- Cook for about 4-5 minutes making sure the bottoms of your dough are not getting to dark.
- Cook until the cheese is all melted and the crust and cheese are bubbling.
- Remove from the heat and slice your pizza with a pizza wheel or a large sharp knife.
- Enjoy!
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
meg says
We made this and the pizza dough and it was amazing.
Eve Bowden says
Love the idea of using aged pizza dough as I used to have Friday pizza Night using part of the dough from the week before to cut down on commercial yeast . Now that we are empty nesters pizza is not as often. But I still keep a cup of dough refrigerated. This time it’s quite dark as it’s been maybe three weeks (forgot to freeze it after a week). What do you think. Still Good. I would say if it rises it’s good to use as it has no smell.
Thanks
Eve
Keeping It Simple says
Hi Eve. It sounds like air made contact with your dough when it was in the refrigerator? Graying can happen from this and as long as it is still "alive" (bounces back when poked) and doesn't have a bad smell it should be ok. The grey part may give a bit of a different flavor to the dough. To avoid that you can just pick out the gray portions if possible. If all the dough is grey then it might not make great pizza dough. But, since you are using this as a starter it might work fine when adding it to fresh ingredients.
If you make sure you tightly wrap the dough and coat it in olive oil when storing this usually can be avoided. Sometimes it comes down to the flour quality (the ash content in flour being too high).
Hope this helps 🙂