Made In Logo

Grilled Pizza with Mushrooms and Pepperoni

You don’t need a pizza oven—you just need a little imagination.

Rhoda Boone, Culinary Director

90 Minutes
2 - 4 Servings
  • For the sauce (or use store-bought pizza or strained marinara sauce):
  • 1 28-ounce can whole peeled tomatoes
  • 2 garlic cloves
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • ¼ cup roughly chopped basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes (optional)
  • For the pizza dough:
  • 1 pound store-bought pizza dough (defrosted in fridge overnight if frozen), or 1 pound homemade pizza dough, at room temperature
  • All-purpose flour, for shaping
  • For the grilled pizza:
  • 6 ounces mixed mushrooms, sliced or torn into bite-size pieces
  • ½ red onion, thinly sliced
  • Extra-virgin olive oil
  • Kosher salt
  • 8 ounces low-moisture full fat mozzarella, shredded or sliced
  • 2 tablespoons finely grated dried pepperoni, salami, or Spanish-style chorizo (in stick form), optional
  • 4 ounces sliced pepperoni
  • 2 tablespoons sliced, drained Peppadew peppers in brine (or other jarred peppers like pimentos or roasted red bell peppers), optional
  • Torn basil and/or oregano leaves, crushed red pepper flakes, and flaky salt, for topping (optional)

    Make the sauce: Place tomatoes in a large bowl and crush by hand until tomatoes are in small pieces. Thinly slice garlic with a Chef Knife.


    Add oil and garlic to a 5-QT Saucier or 4-QT Saucepan and heat over medium-high. Season with a pinch of salt and cook, stirring, until aromatic and light golden brown, about 2 minutes. Stir in basil, oregano, and crushed red pepper flakes. Add tomatoes and cook until sauce just starts to simmer, about 2 minutes.


    Transfer to a bowl and taste and adjust seasoning. Allow to cool to room temperature before using to make pizza. Sauce can be stored for up to 1 week in fridge and doubles as a great pasta sauce!


    Shape the dough: Turn out dough onto a lightly floured surface and press into a circular shape. Use fingertips to create a defined 1”-thick rim around edge of dough. Using knuckles, gently stretch and turn dough to a  diameter of  about 12”, or use a floured Rolling Pin to help with shaping, if desired. If dough does not hold its shape, let it relax at room temperature for 5 minutes, then try again. Place dough on floured pizza peel or inverted Sheet Pan. Cover with a clean kitchen towel to prevent dough from drying out (do not leave at room temperature for too long or dough could relax too much).


    Cook the pizza: Prepare a grill for medium-high indirect heat and place a Pizza Steel on grill over direct heat. Close lid and preheat at least 10 minutes. If your grill has a temperature gauge, heat grill to 500-550F, watching carefully to make sure temperature does not get too high.


    Toss mushrooms and onions in a large bowl with  a little oil and season with salt. Add to Pizza Steel and cook, tossing, until softened and browned, 5–7 minutes. Remove and set aside. Close lid to heat Pizza Steel at least 10 minutes.


    Use a clean kitchen or paper towel to rub a little oil on Pizza Steel. Drizzle dough with oil and brush to coat. Slide onto Pizza Steel over direct heat. Cover and cook until bubbles appear on surface, about 1 minute.


    Uncover and move Pizza Steel to cooler side and, working quickly, spoon about 2 ounces sauce onto dough, leaving outer rim clean. Top with mozzarella, grated pepperoni, sliced pepperoni, grilled mushrooms, grilled onions, and peppers, if using. Cover and cook until dough  has dark brown spots on underside and outer rim, and cheese has melted, 5–7 minutes. If not fully cooked, rotate and continue cooking, about 2 minutes more.


    Transfer pizza to a Butcher Block and drizzle with a little more oil. Top with basil and/or oregano leaves, crushed red pepper flakes, and flaky salt, if using. Let rest 2 minutes, then slice and serve.