April 05, 2021 2 min read

Grilled Pizza:

Cook Time        5-10 min

Temp              low

Number            4

Prep Time         1.5 hours


  • 1 1/8 C water, warm
  • 1 ½ t dry yeast  
  • 2 T sugar                                         
  • 2 t Flavored Sea Salt
  • 2 T Basil EVOO + more for brushing          
  • 1 T Arbosana EVOO (or other unflavored)
  • 4 C flour, approximately
  • 1 t White Truffle Oil
  • ½ C grated mozzarella
  • ½ C grated Asiago or Parmigiano
  • ½ C sliced baby portabellas          
  • 1 medium red onion, thinly sliced


  1. Combine warm water, yeast and sugar in large mixing bowl. Let rest until foamy (about 10 min). Add salt & Basil EVOO to yeast mixture, stir until dissolved.
  2. Mix in flour 1 C at a time until a sticky dough forms. Turn dough out onto a well-floured surface and knead until smooth & elastic, adding more flour as needed. Form dough into a ball & brush surface w/ Basil EVOO. Return to mixing bowl & cover w/ plastic wrap and a kitchen towel; let rest in a warm, draft free area until doubled in size (about 1 hour).
  3. While dough is rising, slice red onion & saute over medium heat in Arbosana EVOO until soft/caramelized. Remove from heat & add truffle oil. Mix well & set aside.
  4. Punch dough down and knead a few more times. Divide into 4 small balls. Form each ball into circular pizza crust. Place each on warm (not hot) grill and let slight grill marks appear, repeat on other side (about 2-3 min per side).
  5. Remove crusts from grill, top w/ caramelized onions (use as your sauce), then mushrooms and cheese. Return pizzas to grill, close lid & let cheese melt and start to bubble. Remove from grill, slice, serve.