Go Back

Grilled White Pizza w/ Mushrooms, Thyme & Gorgonzola


  • 1 lb pizza dough, divided into 2 balls
  • 400 g mixed mushrooms, thinly sliced
  • 2 shallots, cut into 1/2-inch slices
  • 1.5 cup mozarella, shredded
  • 1/4 cup parmesan reggiano
  • 1/3 cup gorgonzola cheese, crumbled
  • 3 cloves garlic, sliced as thinly as possible
  • 3-5 sprigs fresh thyme
  • 2-3 tbsp olive oil


  • Cook mushrooms and shallots: In a large pan, heat a generous drizzle of oil over medium high heat. Add mushrooms and shallots. Cook for 5 min, tossing occasionally. Add sliced garlic and cook for another 3-4 min, until mushrooms are golden and glistening and shallots are tender. Season with salt and pepper.
  • Preheat grill to high heat. Brush with oil.
  • Stretch dough balls into 2 pizza-shaped disks. Round, square or rustic all work! Transfer to a couple of lightly floured baking sheets.
  • Carefully transfer dough disks directly to the greased grill. Close the lid and cook for 2-4 min, until grill marks form on the bottom.
  • With a pair of tongs, flip pizza dough and cook the other side for another 2-4 min, until grill marks form. Use tongs to remove dough from grill.
  • Add par-cooked dough back to the baking sheet. Brush top of pizza dough with olive oil. Top with mozzarella, mushroom and shallot mixture. Crumble over gorgonzola. Sprinkle over thyme leaves.
  • Slide pizza directly onto grill, close the grill and cook for 3-5 min, until the cheese is melted and the crust is cooked to your liking. Transfer with tongs back onto the baking sheet for easy removal.
  • Serve pizza with cracked black pepper, flaky sea salt and chli flakes over to taste.