Servings: 2 as a main course; 4 as an appetizer.
This pizza is a mushroom lover’s dream, showcasing them with an accent of garlic and cognac. You can either use store-bought pizza dough or make your own.
This recipe is excerpted from Pizza on the Grill.
Heat your grill as directed in the master instructions below.
Sprinkle your work surface with the cornmeal. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch, organically shaped piece of dough—round, square, or rectangular—1/8- to 1/4 inch thick. Just before grilling, drizzle or brush both sides generously with the remaining olive oil.
Grill the first side of the crust following the instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet.
Flip the crust to reveal the grilled side. Spread the entire surface with the garlic paste, then with the mushroom-leek mixture. Artfully arrange the cheese over the top. Finish grilling the pizza following the instructions below.
Remove from the grill, sprinkle with the thyme, and season generously with salt and pepper. Slice and serve immediately.
For Charcoal Grills
The delicate, earthy tones of the mushroom medley are a natural for the barnyardy aromas (and that’s a good thing!) of a red burgundy.
Shave fresh black truffle over the top of the finished pizza.
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Very, very nice. Although I did cheat and do it in the oven on a stone. Lovely!
Out of this world!
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