Grilling pizza is a great way to get that lovely charred crust that you’d get from a pizza oven. On the grill, you cook the pizza shell before you top it. Prepared without tomato sauce, this ultimate veggie grilled pizza is loaded with grilled portobello, crumbled herb-and-garlic cheese, and sun-dried tomatoes.
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ⅓ cup | olive oil |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 | portobello mushrooms, stems trimmed |
| 1 small | red onion, slices into 1/2-inch-thick rounds |
| 1 lb | pizza dough |
| 2 cups | shredded mozzarella cheese |
| ⅓ cup | diced jarred oil-packed sun-dried tomatoes |
| 2.6 oz | spreadable garlic-herb cheese (Boursin), softened |
| ½ cup | packed arugula |
Directions
Preheat grill to medium-high heat; grease grates well.
In small bowl, stir together oil and Seasoned Vegetable Base. Brush evenly over mushrooms and red onion rounds.
Lightly dust a clean work surface with flour. Cut pizza dough in half. Roll out each portion into a 9-inch round, about 1/4-inch thick. Transfer to parchment paper–lined pizza pans or baking sheets.
Arrange mushrooms cap-down on grill. Grill, flipping once halfway through, for 6 to 10 minutes or until grilled-marked and tender. Meanwhile, grill onion rounds, flipping once halfway through, for 6 to 10 minutes or until grill-marked and tender. Transfer grilled vegetables to cutting board. Let cool slightly before slicing.
Brush grill to clean and grease grates well.
Transfer pizza dough rounds from pizza pans to grill. Grill, flipping once, for 4 to 6 minutes or until bubbles start to form and they are well-marked. Return to pizza pans. Spread garlic-herb cheese on each pizza shell, leaving a 1/2 inch border.
Reduce heat on the one side of grill to lowest setting.
Divide mozzarella between grilled pizza doughs, leaving 1/2-inch border. Top with sliced grilled mushrooms and onion, sun-dried tomatoes and crumbled garlic-herb cheese. Close the grill and cook for 5 to 7 minutes or until cheese is melted. Top with arugula.
Let stand for 5 minutes before slicing.
Tips: Substitute garlic-herb cheese spread with herbed goat cheese if desired. The dark brown gills of portobello mushrooms are edible, but when cooked, they leach a brown liquid that can be visually unappealing. To remove, scrape with a spoon and discard.