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| Servings |
slices
|
Ingredients
- Sauce:
- 1 Tbsp unsalted butter
- 4 cloves garlic minced
- 5 leaves basil minced
- 2 Tbsp all purpose flour
- 3/4 cup half and half
- 2 Tbsp Parmesan cheese grated
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- mushrooms
- 2 Tbsp extra-virgin olive oil
- 3 oz crimini mushrooms sliced
- 3 oz shiitake mushrooms stemmed and sliced
- 3 oz white button mushrooms sliced
- 1 oz dry white wine (or chicken stock)
- 1/4 tsp fine sea salt
- Pizza:
- Dough for 14-inch pizza
- olive oil
- 4 oz whole milk mozzarella cheese chopped
- For garnish: shaved parmesan and fresh basil leaves.
Ingredients
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Instructions
- Sauce: In a medium skillet, melt butter over medium-high heat.
- Whisk in garlic and basil, cook for 1 minute.
- Sprinkle in flour while whisking quickly, a paste will form. Reduce heat to medium.
- Slowly pour in cream while whisking, continue whisking until there are no longer clumps.
- Increase heat slightly and bring to a simmer. Stir as mixture thickens into a sauce (approx. 1–2 minutes). Remove from heat; stir in parmesan, salt, and pepper; set aside.
- Mushrooms: In a large skillet, heat olive oil over medium-high heat.
- Add mushrooms and cook until tender (approx. 2 minutes).
- Carefully pour in wine (or stock) and continue to cook until liquid evaporates (approx, 1 minute).
- Sprinkle with salt.
- Pizza: Preheat oven to 425 degrees.
- Stretch dough to make a 14-inch pizza, either circle or oval.
- Brush grill grate generously with olive oil.
- Place dough on grill and cook until the underside is browned and removes easily from grill (approx. 3 minutes).
- Spray a baking sheet with cooking spray. Remove dough from grill and flip onto baking sheet, cooked side up.
- Spread sauce over pizza, evenly spread mushrooms, and add mozzarella cheese.
- Return pizza to grill, topping side up.
- Close lid and allow to cook for 3–5 minutes, watching closely.
- Once top crust browns, cheese melts, and begins to bubble, the pizza is ready.
- Allow to cool for 2–3 minutes.
- Garnish with parmesan and basil leaves, slice to serve.
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