I posted a poll on on social media not too long ago, asking if you’re team WHITE PIZZA or team RED SAUCE! Though it was a close race, white pizza won on Facebook, and red sauce won on Instagram! I’m not going ot lie, white pizza HAS MY HEART. I have a weakness for garlic bread, and really, white pizza is just fancy garlic bread!
THIS pizza gets fancy with sauteed mushrooms, fresh mozzarella, goat cheese, and arugula! I took two very important shortcuts: I used a pizza crust from a local pizza joint, and I bought the garlic butter (which is the “sauce” on this pizza), at Trader Joe’s. You can make both from scratch if you really want to; but these shortcuts do not cut any corners in terms of flavor.
If you’ve never grilled a pizza before, make sure you check out the notes below for some tips! It can be a little tricky, but it’s SO worth it in my book. If you’ve got this down, scroll on down to the recipe!
All you have to do is:
Saute the mushrooms in garlic herb butter.
Prepare your toppings.
Press out your pizza dough and toss it on a hot grill.
Flip the crust and spread on garlic butter.
Top with mushrooms, mozzarella, and goat cheese. Let the cheese get all melty. Optional: pop under your broiler
Top with arugula, truffle oil, and red pepper flakes!
A few notes before we dive in:
For the best pizza crust hack EVER, swing by your favorite local pizzeria and ask if you can buy a dough ball! Most places will sell it to you for a couple of bucks.
I usually split the dough in half to make TWO pizzas, since I like thin and crispy crust, but if you like a thicker crust, you may only get one pizza out of it.
You could definitely make this pizza in the oven, but grilling it gives it so much good flavor! These instructions are for a gas grill.
When you pre-heat your grill, keep one side screamin’ hot and one side on more of a medium! If you notice your crust getting too crispy or need a break to get fancy with toppings, pull the pizza over onto the cooler side. If you’re nervous about your pizza burning or need some more time with your toppings, pull the pizza off the grill onto a cookie sheet to top it.
You have to work quickly when you’re making grilled pizza! I recommend preparing all of your toppings and arranging them on a cookie sheet so you can get down to business as soon as you flip the crust and it’s time for toppings.
The amounts of toppings below are pretty loose, use however much you like of all of the toppings! But to keep the crust crispy, don’t overload it!
I like the cheese to get a little browned at the end, so when I’m grilling pizza, I will almost pop it under the broiler in my oven for 2 minutes.
I used the smaller amounts noted below and only HALF of the pizza crust, since ZB wanted red sauce. If you’re making two, you will probably want to go with the larger amounts.
Mushroom and Goat Cheese Grilled Pizza
(I used the smaller amounts noted below and only HALF of the pizza crust for this pizza, since ZB wanted red sauce. If you’re making two, you will want to go with the larger amounts.)
8-16 oz sliced mushrooms
1 large pizza dough, split in half (your favorite recipe or from your favorite pizzeria)
4-8 oz fresh mozzarella
2-4 oz goat cheese
handful of fresh arugula
optional: red pepper flakes and a drizzle of truffle flavored olive oil or truffle oil
olive oil (to grease grill grates)
First, we’ll saute the mushrooms to get that out of the way. Heat 2 Tbsp of garlic butter or olive oil in a skillet over medium high heat. Add mushrooms and saute, stirring every couple of minutes, until they are beautifully browned.
Preheat your grill (one side super hot, one side more medium-low) while you press out your pizza dough.
Drizzle a cookie sheet lightly with olive oil and plop your dough ball down on it. Drizzle a little more oil on top and start to gently press your pizza dough out into a crust. Don’t go too fast or you might get holes. Just be patient and keep working it, pressing it out towards the edges.
TIP: I usually split the crust into two pieces (3 or 4 if we want smaller pizzas with various toppings!)
Arrange your toppings on a separate cookie sheet. Get your mushrooms, thinly slice the fresh mozzarella, open up your package of goat cheese, and take everything out to the grill!
Grease grill grates using a paper towel saturated with olive oil, using grill tongs to brush it across the grate.
Pick up the dough with two hands (this is a scary step) and plop it right on the grate on the hot side.
Allow it to cook for 2-3 minutes or until the top is bubbly and you’re getting some nice grill marks on the bottom.
Get ready for toppings! Flip the crust over onto the cooler side of the grill and work quickly top it, spreading a thin layer of garlic butter over the crust, then topping with mushrooms, goat cheese and fresh mozzarella.
TIP: If you’re worried about the crust burning, just flip it over and let it cook for a sec before pulling it off the grill, back onto the cookie sheet.
Close the lid of the grill and let the cheese get melty. Pull the pizza back over to the hot side to make sure the bottom gets nice and crispy!
If you want to brown the cheese, turn the oven to broil and pop the pizza under there for 2 minutes or so.
Top pizza with arugula, red pepper flakes, and a drizzle of truffle oil!