Three Mushroom and Garlic Grilled Pizza
Tbsp unsalted butter
all purpose flour
half and half
fine sea salt
ground black pepper
extra-virgin olive oil
stemmed and sliced
white button mushrooms
dry white wine (or chicken stock)
fine sea salt
Dough for 14-inch pizza
whole milk mozzarella cheese
For garnish: shaved parmesan and fresh basil leaves.
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.