• Nick



  • 1 large dough (cut in half and formed into 2 rounds)

  • 2 Packages of cremini mushrooms sliced

  • 4 oz goat cheese

  • balsamic vinegar

  • 2 cloves garlic (sliced in half)

This can be done in the oven as my other pizzas, but I decided to grill these ones. Shape the dough’s into round circles, rub both sides with olive oil and place directly on a hot grill. I have a pizza grate that I bought from Crate & Barrel specifically for this purpose, but I have done it directly on the grill before I knew about the pan, so either way is fine. Grill one side until golden brown, and slightly burnt, then slip over with thongs and grill the other side. You are looking for the grill marks on both sides.

Meanwhile, saute the mushrooms in a pan with a little oil and garlic. Remove from the saute pan and drain off the liquid. Spread the mushrooms on the grilled dough’s and sprinkle with crumbled goat cheese.

Place back on the grill until goat cheese starts to brown, remove from the grill and lightly drizzle with balsamic vinegar.

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