Description
This Grilled Mushroom Onion White Pizza is truly out of this world. Homemade crust is brushed with herb extra virgin olive oil and topped with grilled portobello mushrooms, sweet Vidalia onions and mozzarella cheese. This is the perfect summer pizza recipe that you can make on the grill from start to finish!
Ingredients
Scale
1 Vidalia onion, large
8 oz portobello mushrooms, sliced
1–2 tbsp extra virgin olive oil
handful of fresh basil, chopped
1/2 cup mozzarella cheese
Instructions
- Preheat grill to 450 degrees F. Peel the onion and cut into 3/4-1 inch thick slices. Brush the onion slices with olive oil on both sides. Place directly on the grill and cook for 5-7 minutes per side. Flip once the rings have grill marks. If the onions are sticking, they aren’t ready to be flipped yet.
- Meanwhile place mushrooms in center of foil and season with salt and pepper. Double fold top and end sides of the foil and seal tightly. Place on the grill and cook for around 15 minutes, flipping halfway through until mushrooms are tender.
- Meanwhile, transfer the dough onto a lightly floured surface. Gently stretch into 12-13 inch circle.
- Cook on the grill: Place the pizza dough directly on the clean grill grates, close the lid and cook for 2-3 minutes until golden brown on the bottom. Take out the pizza crust, brush with olive oil and sprinkle with fresh basil. Top with half of the cheese, mushrooms, onions and remaining cheese. Place back on the grill, close the lid and cook 3-5 minutes until cheese is melted.
- Bake in the oven: Place pizza crust on a large pan. Brush with olive oil and sprinkle with fresh basil. Top with half of the cheese, mushrooms, onions and remaining cheese. Bake at 450 F for 13-15 minutes until cheese is melted and the bottom is golden brown.
- Prep Time: 10 minutes
- Cook Time: 35 minutes