Grilled Mushroom Salad Pizza Recipe

We celebrate the joy of comfort food that warms the soul and satisfies the taste buds.

As the cold winds blow outside, there’s nothing quite like indulging in a steaming bowl of pasta or savoring the delight of an irresistible, crispy, and cheesy pizza.

And to elevate these delightful dishes to a whole new level of umami goodness, we have a special ingredient that steals the show: meaty mushrooms!

We’ll take you on a mouthwatering journey through three incredible recipes, each featuring the delectable, umami-rich flavor of mushrooms. These hearty and flavorsome creations are guaranteed to make your winter evenings filled with comfort and warmth.

Whether you’re a seasoned foodie or a passionate home cook, these pizza recipes are sure to awaken your culinary creativity. So, don your apron, preheat the oven, and get ready to experience the magic of mushrooms blending seamlessly with your favourite ingredients.

Get ready to embark on a culinary adventure that celebrates the epitome of winter comfort!

Grilled Mushroom Salad Pizza

Makes 2 medium sized pizzas

Ingredients:

± 500g store bought pizza dough
2 large portabello mushrooms
2 garlic cloves, grated
250ml tomato based pizza/ pasta sauce
300g mozzarella, grated
150g baby portabellini mushrooms, sliced in half
100g cherry tomatoes, sliced in half
1 head romaine or cos lettuce, torn or roughly chopped
¼ red onion
50g feta cheese, crumbled
2 Tbsp toasted seed mix
Red wine vinegar, for dressing
Olive oil, for cooking and dressing
Salt and pepper, to taste

Method:

Preheat braai onto medium high heat.
Place a large pizza stone, cast iron pan or in a pinch a baking tray on the braai to preheat.
Brush portabellos with olive oil and season with salt and pepper.
Braai until tender and nicely charred all over. Set aside to rest.
Divide the pizza dough in two and roll out into rounds.
Place dough onto a flour dusted wooden board.
Drizzle with a little olive oil and spread the olive oil along with the garlic over the dough.
Spread with tomato sauce and scatter with mozzarella.
Dot portabellinis and cherry tomatoes all over. Season lightly.
Slide the pizza off the wooden board onto the preheated pizza stone.
Close the lid and cook until the base is crispy and the cheese has melted.
Repeat with the other pizza.
Place lettuce, onion, feta and seeds in a bowl. Drizzle lightly with olive oil and red wine vinegar. Season well and toss.
Pile a generous amount of salad on top of each pizza.
Finish with large chunks of the braaied portobello mushrooms.
Slice pizzas and serve!