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Garlic & Herb Grilled Portobello Pizza

Cancel the takeout order – this Roasted Garlic & Herb Grilled Portobello Pizza is so much better than delivery!  Grilling pizza makes the dough soft and crispy at the same time. Plus, Weber® Garlic & Herb Seasoning adds savory and aromatic flavor. So delicious!

Tips for Grilling Pizza

1. Use the Right Dough

  • Store-bought or homemade is fine, but it should be room temperature and well-floured.

  • Avoid dough that’s too sticky — it should stretch easily and hold shape.

2. Oil Everything

  • Lightly brush the grill grates and dough with oil to prevent sticking.

  • Use high smoke point oils (e.g., canola or olive oil).

3. Par-Grill One Side First

  • Toss the stretched dough directly on the grill.

  • Close the lid and cook for 1–3 minutes, or until the bottom is firm and has grill marks.

  • Flip it over with tongs or a large spatula.

4. Add Toppings After the Flip

  • On the cooked side, quickly add sauce, cheese, and pre-cooked toppings.

  • Close the lid to melt cheese and finish cooking (about 5–8 minutes).

Tip: Go light on toppings to avoid a soggy center.

5. Precook Moist Ingredients

  • Sauté mushrooms, onions, or watery veggies beforehand.

  • Cook meats (like sausage or bacon) fully before using them as toppings.

6. Use Indirect Heat for Final Cook

  • After topping, use medium to low indirect heat to avoid burning the bottom before cheese melts.

7. Add Wood Chips for Smoke (Optional)

  • Toss soaked wood chips on the coals (or in a smoker box for gas) for extra flavor.

8. Let It Rest

  • After removing the pizza, let it sit for 1–2 minutes before slicing. This helps cheese set a bit.

9. Finish with Fresh Toppings

  • Add fresh basil, arugula, a drizzle of olive oil, or chili flakes after grilling for a restaurant-level touch.

portobellopizza

Garlic & Herb Grilled Portobello Pizza

Cancel the takeout order – this Roasted Garlic & Herb Grilled Portobello Pizza is so much better than delivery!  Grilling pizza makes the dough soft and crispy at the same time. So delicious!
Servings 4
Prep Time 10 minutes
Cook Time 40 minutes

Equipment

  • Grill

Ingredients
  

  • 2 Portobello mushrooms
  • 1 bag Uncooked pizza dough
  • 2 balls Fresh Mozzarella sliced
  • 4-5 pieces Proscuitto sliced
  • 4-6 leaves Fresh basil rolled & cut
  • Olive oil
  • Weber® Roasted Garlic & Herb Seasoning

Instructions
 

  • Scrape the insides of two portobello mushrooms out. Brush the inside and outside of each mushroom with olive oil. Generously coat the inside and outside of each mushroom with Weber® Roasted Garlic & Herb Seasoning.
  • Grill the mushrooms at 350 degrees for about 30 minutes, turning halfway through. Remove from the grill.
  • Slice each mushroom julienne style. Set aside for now.
  • Flour a cutting board and place the pizza dough on top. Slice the dough in half. Punch each half down and stretch into ovals. Set aside for now.
  • Mix olive oil and Weber® Roasted Garlic & Herb Seasoning in a small bowl. Baste each half of the dough with the olive oil mixture. Hand stretch both pieces of dough, and place them on a grill at medium heat. Close the grill’s lid and cook for several minutes.
  • Flip the dough after it doubles in size. Top each half with fresh mozzarella cheese slices, prosciutto, grilled mushrooms, red pepper, and Weber® Roasted Garlic & Herb Seasoning. Grill with the lid shut for several minutes, until the cheese begins to melt. Move the pizza from the grill, and sprinkle each one with fresh basil.
Course: Main Course
Cuisine: American, Italian
Keyword: grilling, pizza
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