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
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Store-bought or homemade is fine, but it should be room temperature and well-floured.
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Avoid dough that’s too sticky — it should stretch easily and hold shape.
2. Oil Everything
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Lightly brush the grill grates and dough with oil to prevent sticking.
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Use high smoke point oils (e.g., canola or olive oil).
3. Par-Grill One Side First
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Toss the stretched dough directly on the grill.
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Close the lid and cook for 1–3 minutes, or until the bottom is firm and has grill marks.
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Flip it over with tongs or a large spatula.
4. Add Toppings After the Flip
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On the cooked side, quickly add sauce, cheese, and pre-cooked toppings.
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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
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Sauté mushrooms, onions, or watery veggies beforehand.
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Cook meats (like sausage or bacon) fully before using them as toppings.
6. Use Indirect Heat for Final Cook
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After topping, use medium to low indirect heat to avoid burning the bottom before cheese melts.
7. Add Wood Chips for Smoke (Optional)
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Toss soaked wood chips on the coals (or in a smoker box for gas) for extra flavor.
8. Let It Rest
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After removing the pizza, let it sit for 1–2 minutes before slicing. This helps cheese set a bit.
9. Finish with Fresh Toppings
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Add fresh basil, arugula, a drizzle of olive oil, or chili flakes after grilling for a restaurant-level touch.
Garlic & Herb Grilled Portobello Pizza
Equipment
- Grill
Ingredients
- 2 Portobello mushrooms
- Olive oil
- Weber® Roasted Garlic & Herb Seasoning
- 1 bag Uncooked pizza dough
- 2 balls Fresh Mozzarella sliced
- 4-5 pieces Proscuitto sliced
- 4-6 leaves Fresh basil rolled & cut
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℉ 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, 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 with fresh basil.
