Grilled Pizza with Pepperoni and Mushrooms
Grilled Pizza with Pepperoni and Mushrooms takes around 1 hour and 15 minutes from beginning to end. For $4.45 per serving, you get a main course that serves 4. One portion of this dish contains around 52g of protein, 41g of fat, and a total of 1178 calories. Head to the store and pick up water, extra virgin olive oil, fresh mozzarella, and a few other things to make it today. 79 people found this recipe to be delicious and satisfying. It is a rather pricey recipe for fans of Mediterranean food. It is perfect for The Fourth Of July. It is brought to you by Leites Culinaria. Overall, this recipe earns a solid spoonacular score of 78%. Users who liked this recipe also liked Pepperoni Pizza Grilled Cheese, Pepperoni Pizza Grilled Cheese, and Pepperoni Pizza Grilled Cheese.
Servings: 4
Preparation duration: 75 minutes
Ingredients:
8 ounces white or cremini mushrooms, cut into 1/4-inch slices
2 tablespoons extra virgin olive oil
8 ounces fresh mozzarella, grated
1 tablespoon chopped fresh garlic
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour
2 teaspoons instant yeast
6 ounces pepperoni, thinly sliced
Pizza dough
2 cups pizza sauce
1 4-ounce jar roasted red peppers, drained well and cut into 1/4-inch slices
1 3/4 teaspoons salt
Salt and freshly ground black pepper
1 3/4 cups water
Equipment:
wooden spoon
bowl
frying pan
serrated knife
ziploc bags
grill
rolling pin
cutting board
Cooking instruction summary:
Make the pizza dough1. Measure the flour, salt, and yeast into a large bowl. With a large wooden spoon, stir in the oil and the cold water until all of the flour is absorbed. Continue stirring the dough vigorously into a smooth mass. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until the dough clears the sides.2. Sprinkle flour on the counter and knead the dough for 5 to 7 minutes until it is springy, elastic, and slightly sticky.3. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment).4. Using a serrated knife, cut the dough into 4 equal pieces. Make sure your hands are dry, and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again.5. Transfer the dough balls to the sheet pan, mist the dough generously with spray oil and slip the pan into a clean plastic bag. Put the pan into the refrigerator overnight to rest the dough. It will keep there for up to 3 days. (See Note)Make the pizza6. Remove the balls of pizza dough from the refrigerator. Clear a 2-foot-square area on the counter that you can use later for rolling out the dough.7. Place a large, heavy-bottomed skillet over medium-high heat. When the pan gets hot, add the oil, spreading it so it evenly coats the bottom of the pan. Add the mushrooms and cook them, stirring regularly, until they soften, about 7 minutes. Add the roasted peppers and garlic and cook for 1 minute more. Season with salt and pepper to taste and transfer to a medium bowl. Set aside or let cool, cover, and refrigerate for up to 24 hours.8. Set the mushroom mixture, the pizza sauce, the grated cheese, and the pepperoni on a table near the grill. Prepare enough coals for a hot charcoal fire, or preheat your gas grill on high for 10 minutes with the lid closed.9. While the grill is getting hot, generously dust a metal pizza tray or the back of a sheet pan with cornmeal. Also generously dust your clear counter area with flour. Using a rolling pin and working from the center, roll out one ball of dough into a 12-inch circle.10. Transfer the dough to a pizza tray or the back of the sheet pan, making sure there is enough cornmeal to allow it to slide easily. Repeat with the other 3 pieces of dough, placing each one on a separate tray. When the coals are ready or the gas grill is hot, bring one of the pizza trays to the grill and slide the dough onto the center of the grill grate. Grill for 2 to 3 minutes, or until golden brown. Turn over and immediately spoon a layer of sauce over the crust. Add some of the cheese, then some of the mushroom mixture, then some of the pepperoni.11. Continue grilling for 2 to 3 more minutes, until the crust is cooked through (this may happen before the cheese melts completely—but that’s okay).12. Bring the pizza tray close to the gril and slide the pizza on it. Transfer to a large cutting board. Use a pizza wheel to cut it into 6 pieces, and then transfer the slices to a large plate while you start working on the next pizza.
Step by step:
1. Make the pizza dough
2. Measure the flour, salt, and yeast into a large bowl. With a large wooden spoon, stir in the oil and the cold water until all of the flour is absorbed. Continue stirring the dough vigorously into a smooth mass. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until the dough clears the sides.
3. Sprinkle flour on the counter and knead the dough for 5 to 7 minutes until it is springy, elastic, and slightly sticky.
4. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment).
5. Using a serrated knife, cut the dough into 4 equal pieces. Make sure your hands are dry, and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again.
6. Transfer the dough balls to the sheet pan, mist the dough generously with spray oil and slip the pan into a clean plastic bag.
7. Put the pan into the refrigerator overnight to rest the dough. It will keep there for up to 3 days. (See Note)Make the pizza
8. Remove the balls of pizza dough from the refrigerator. Clear a 2-foot-square area on the counter that you can use later for rolling out the dough.
9. Place a large, heavy-bottomed skillet over medium-high heat. When the pan gets hot, add the oil, spreading it so it evenly coats the bottom of the pan.
10. Add the mushrooms and cook them, stirring regularly, until they soften, about 7 minutes.
11. Add the roasted peppers and garlic and cook for 1 minute more. Season with salt and pepper to taste and transfer to a medium bowl. Set aside or let cool, cover, and refrigerate for up to 24 hours.
12. Set the mushroom mixture, the pizza sauce, the grated cheese, and the pepperoni on a table near the grill. Prepare enough coals for a hot charcoal fire, or preheat your gas grill on high for 10 minutes with the lid closed.
13. While the grill is getting hot, generously dust a metal pizza tray or the back of a sheet pan with cornmeal. Also generously dust your clear counter area with flour. Using a rolling pin and working from the center, roll out one ball of dough into a 12-inch circle.1
14. Transfer the dough to a pizza tray or the back of the sheet pan, making sure there is enough cornmeal to allow it to slide easily. Repeat with the other 3 pieces of dough, placing each one on a separate tray. When the coals are ready or the gas grill is hot, bring one of the pizza trays to the grill and slide the dough onto the center of the grill grate. Grill for 2 to 3 minutes, or until golden brown. Turn over and immediately spoon a layer of sauce over the crust.
15. Add some of the cheese, then some of the mushroom mixture, then some of the pepperoni.1
16. Continue grilling for 2 to 3 more minutes, until the crust is cooked through (this may happen before the cheese melts completely—but that’s okay).1
17. Bring the pizza tray close to the gril and slide the pizza on it.
18. Transfer to a large cutting board. Use a pizza wheel to cut it into 6 pieces, and then transfer the slices to a large plate while you start working on the next pizza.
Nutrition Information:
covered percent of daily need
