Grilled Pizza with Portobello Mushrooms and Onions
NOTE: You can
sauté the onions well in advance, but because you grill the
mushrooms, it makes sense to cook them right before grilling the
pizzas.
1 recipe Grilled Pizza
1/4 cup extra-virgin olive oil, plus extra for brushing on stretched dough
2 medium onions, halved and sliced thin
2 tablespoons balsamic vinegar
1 teaspoon minced fresh oregano or thyme leaves
Salt and ground black pepper
4 medium portobello mushrooms (about 1 pound), stems discarded
1/2 cup grated Parmesan cheese
INSTRUCTIONS:
1. Prepare dough rounds as directed in master recipe through step 2.
2. While preparing dough, heat 2 tablespoons oil in large skillet. Add onions and sauté over medium heat until golden, about 8 minutes. Stir in vinegar and cook until liquid has evaporated, about 1 minute. Stir in oregano or thyme and salt and pepper to taste. Set onions aside.
3. Brush mushrooms with 2 tablespoons oil. Season with salt and pepper to taste and grill, gill sides up, until caps are streaked with dark grill marks, 8 to 10 minutes. Remove mushrooms from grill and cut into 1/4-inch strips. Set mushrooms aside.
4. Check grill heat and brush oil evenly over each stretched dough round. Grill, oiled side down, until dark brown grill marks appear, 1 to 2 minutes. Brush tops with more oil, then flip onto clean baking sheet, grilled side up.
5. Brush grilled dough surfaces with oil. Arrange portion of onions and mushrooms over each dough round, leaving 1/2-inch border around edges uncovered. Sprinkle cheese over vegetables.
6. Continue grilling pizzas, covered, until vegetables are hot and cheese melts, 2 to 3 minutes. Serve immediately.