Grilling seasons is in full swing and I’m loving it! I especially love grilled pizza two ways: margherita and truffle mushroom! Hands down – pizza on the grill is the best! This season a couple Pampered Chef grilling tools have helped me out a lot. The grilling tool set and rockcrok stone really helps me up my pizza game! TIP: All Pampered Chef grilling tools are 60% off right now!
Lets first talk about margherita pizza. It takes just a few ingredients but they have to be good quality for sure! We’re talking good quality pizza sauce (made with San Marzano tomatoes), fresh mozzarella cheese, fresh basil, and high quality extra-virgin olive oil. That’s it! But make the ingredients count for a truly good and authentic margherita pizza.
As far as the grill goes, we use the Big Green Egg. It gives the pizza that authentic stone oven taste – I just love it! Of course, any grill will do – I just want to give a shout out to the Big Green Egg! We love it!
I also want to mention the Rockcrok Grill stone by Pampered Chef. I’ve grilled pizza with and without it. Both ways are great. However, I love how the crust cooks more evenly with the stone.
Okay lets talk about Mushroom Pizza! I know this can be a divisive topic. There are lots of mushroom haters out there – especially when it comes to putting them on your pizza. But if you like mushrooms – you MUST try this pizza! It’s amazing!
3tablespoonsgood quality tomato sauce (using San Marzano Tomatoes)
1/2cupfreshly grated Parmesan cheese
3tbspExtra-virgin olive oil
2 ¾ouncesgood fresh mozzarellaI prefer burrata
8 to 10basil leavesroughly torn
1/2tspred pepper flakesoptional
Instructions
If baking in the oven with a pizza stone, place the stone in the oven. Let it heat for at least an hour.
Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately 1/2 inch from the edges.
Drizzle a little olive oil over the pizza. Sprinkle the parmesean cheese. Tear the burrata cheese apart scattering across the dough, on top of the sauce. Scatter half of the basil on the pizza. Sprinkle red pepper flakes for a little heat if wanted.
The green egg cooks the pizza really quickly. It heats up to between 500 and 600 degrees. As a result, we only need to cook the pizza for 3-4 minutes. If you’re using a standard grill or cooking it in the oven, use a pizza stone and get the heat as high as you can. When the pizza is done, drizzle with a little more olive oil.
Before serving, scatter the remaining basil on top of the pizza.
When we order dough from a local pizzeria, we get dough for a “small” pizza. We use half of the small dough for one pizza. We roll it out to make the pizza really thin. If you like thicker crust pizza then roll it out accordingly.
Sauté the mushrooms, garlic and shallots in a pan over medium heat. Set aside when done. Place the dough on the stone (if using one), then begin adding the ingredients. First, layer the dough with ricotta cheese that is seasoned with salt, pepper and fresh herbs (I use basil, parsley and thyme). Then add the mushroom mixture. Dot the pizza with mozzarella cheese and sprinkle the parmesan cheese evenly over the pizza. Drizzle with 1 tbsp of the truffle oil before grilling.
The green egg cooks the pizza really quickly. It heats up to between 500 and 600 degrees. As a result, we only need to cook the pizza for 3-4 minutes. If you’re using a standard grill or cooking it in the oven, use a pizza stone and get the heat as high as you can. When the pizza is done, drizzle with the remaining truffle oil.
Hello, my name is Autumn, a working mom who has a passion for being in the kitchen. I love how food brings us together, shapes who we are and helps cultivate our identity. I hope you will follow along with me through my seasons of discovery in the kitchen and find a little inspiration of your own. Cheers! xoxo
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