Midweek Mealtime - Grilled Mushroom Arugula Pizza

Wednesday, August 31, 2016

Last year hubby and I were in San Diego, and it was glorious!  Beautiful weather, beautiful city...  And the best pizza I ever had in my LIFE.  Since I live a few thousand miles away from CA, I really want to make that pizza.  I'm still trying to perfect it, but along the way, I had to share this little stepping stone.  Especially since I've now made it more than a handful of times.  I'll warn you:  it's not perfectly clean.  I did use refrigerated pizza dough.  But it is still healthy and simple AND you don't have to heat the house with the oven (important in this crazy summer heat).  All in all, I definitely count it as a win.

Now, if you don't have a grill, you can make this in the oven.  Just follow the instructions on the tube of pizza dough.  But if at all possible, try and do this on the grill.  That's where the magic happens!


  • 1 tube refrigerated thin crust pizza dough
  • 2 Tbsp olive oil, divided
  • 1 Tbsp minced garlic
  • 1/4 tsp red pepper flakes
  • Pinch sea salt
  • 8 oz sliced mushrooms (I prefer baby bellas for the extra flavor)
  • 1 small onion, diced
  • 1 1/2 tsp dried thyme
  • 1 Tbsp Worcestershire sauce
  • 2/3 cup skim milk ricotta
  • 1 cup shredded low fat mozzarella
  • 1/2 cup grated parmesan cheese
  • 1 cup fresh arugula


  1. Preheat grill on high; remove pizza dough from refrigerator and tin.  Set aside to warm to room temperature.
  2. Saute 1 Tbsp oil, garlic, and red pepper flakes just until fragrant.  Set aside.
  3. In a separate pan, heat 1 Tbsp oil.
  4. Saute mushrooms and onions until onions are soft and mushrooms are brown.
  5. Toss with thyme and Worcestershire sauce.  Set aside.
  6. Divide pizza crust into 6 equal portions.  Roll out flat, approximately 1/4 inch thick.
  7. Turn off alternate burners on the grill.  You want the pizza to cook on indirect heat.
  8. Coat one side of each portion of crust with the garlic and pepper oil.  Place crusts oil side down over "Off" burners on grill.  Grill until brown and puffy, approximately 3-5 minutes.
  9. Carefully coat other side of dough portions with remaining oil.  Flip crusts on grill.
  10. Grill for another ~3 minutes, just until brown.  Remove crusts from grill.
  11. Spread ricotta cheese on darkest side of crusts.  Top with mushroom mixture and mozzarella.  Do this for all portions.
  12. Return pizzas to grill and cook just until cheese is melted.
  13. Remove pizzas from grill and top with arugula and parmesan.  Enjoy!
Grilled pizza really is an amazing experience.  I've tried any number of toppings and haven't found any yet that haven't worked!  Try it, and then come back and share your creations, k?

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