Few things excite me more than summertime. In fact, fall weather brings me such sadness that I equate it to heartbreak. Anyway, summer is here! And we are living it up, getting outside as much as humanly possible, and staying out there until the wee hours of the night. We are spending so much time outside that we are even cooking outside! This Grilled Pizza features herby, garlic sauce, and creamy brie accompanied by earthy mushrooms and a punch of peppery arugula.
Set up a picnic, and don’t forget an earthy glass of Sauvignon Blanc.
- 2 tsp sugar
- 2 tsp yeast
- 1 cup warm water
- 2 tsp sea salt
- 1 tbsp olive oil, plus more for the proofing vessel
- 2 ¼ cup flour, spoon leveled
- ½ cup olive oil
- 2 tbsp grated parmesan
- 2 cloves garlic, minced
- 1 tsp dried basil
- ½ tsp dried oregano
- 8 oz brie
- 1 cup sliced white button mushrooms
- 2 generous handfuls baby arugula
- Prepare dough by adding yeast, sugar, and warm water to a large mixing bowl. Stir and set aside for five minutes, or until foamy. If the mixture does not appear foamy your yeast is dead! Time to try again with fresh yeast.
- Add flour, sea salt, and oil to the mixing bowl and combine with a wooden spoon until a single mass forms. Knead by hand on a lightly floured surface until smooth and elastic, about five minutes.
- Note: this can also be done with an electric mixer with a dough hook attachment.
- Lightly oil a pot with a lid and place the dough inside. Cover, and place in a warm spot in the house. Allow to rise until doubled in size, about two hours depending on the temperature of the space.
- Note: this can also be done in the refrigerator overnight.
- Once the dough has risen, punch it down, and cut it into four even pieces. Transfer the dough into their own containers, cover, and allow to double in size a second time, about an hour.
- Prepare pizza sauce by combining olive oil, parmesan, garlic, basil, and oregano and whisking until combined.
- Preheat the grill for direct high heat. Form the pizza dough by gently flattening it, and then stretching and turn the dough about 10 inches off the counter. Allow gravity to help pull the dough down. Continue turning and stretching the dough until you are happy with the shape and thickness. Lightly dust the crust with flour to prevent sticking to the grill.
- Carefully transfer the dough to the hot grill using a baking sheet. Cover, and allow to cook for about one-two minutes, or until bubbly and lightly charred on the grill side.
- Note: you can also place the dough on foil directly on the grill if your grates are too wide to support the dough, or if you notice the dough getting stuck to the grates.
- Carefully remove the dough from the grill and reduce the heat slightly. Flip the dough so the grill marks are facing up, and dress the pizza with the sauce, cheese, arugula, and mushrooms. Return to the grill, and allow to cook an additional three-four minutes, or until the cheese and vegetables are sufficiently melted and tender.
- Note: you can pre-cook the mushrooms by sautéing them with a light drizzle of olive oil if you prefer them to be super tender.
- Repeat using the remaining dough pieces.
- Note: to prepare your pizza in the oven, preheat for 450 Fahrenheit. Place the dough on a lightly floured dark baking sheet, dress with toppings, and bake for 14-18 minutes.
Maddie is a Minneapolis-based recipe developer and food photographer with a background in Food Engineering and Nutrition. Maddie utilizes her scientific understanding of food to create delicious recipes that are worth repeating. When she’s not experimenting in her kitchen, she’s exploring new cities around the world or fostering pups to help them adjust to the good life and find their forever homes! You can find more of Maddie’s work (and follow her cute fosters) on Instagram or maddieaugustin.com.