wild mushroom and goat cheese pizza

We are in love with grilled pizzas. I showed you in a previous post how to make it. Now we are going to play with the toppings!

Wild mushrooms, rosemary and goat cheese = heaven.

Wild Mushroom and Goat Cheese Pizza

Serves 6.

1 pizza dough, store-bought, from your favorite pizzeria, or home-made

3 rosemary sprigs, cleaned and chopped

2-3 pounds of assorted wild mushrooms

1 red onion, sliced

8 ounces goat cheese, softened at room temperature

2 cups shredded provolone

½ - ¾ cup Parmigiano Reggiano

Salt and pepper

Olive oil, for drizzling

Preheat grill to medium high – high heat.

Start by rolling out your pizza dough. Prick the top of the dough with a fork to prevent too much rising while you are grilling it.

Sprinkle the top with a little coarse salt and chopped rosemary. Press with your hands to attach. Set aside.

Clean and slice all mushrooms.

Saute red onion in a little olive oil and season with salt and pepper. Saute until golden brown and melty, about 15-20 minutes on medium low heat.

Add mushrooms and continue sautéing until golden brown.

Roll the pizza dough up on a rolling pin and transfer to a hot grill. Unroll carefully on the grill.

Grill 1 minute on high heat until slightly charred. Flip over.

Drizzle with olive oil.

Spread goat cheese onto pizza with spatula.

Sprinkle with ½ of the provolone cheese.

Add mushroom and onion mixture and spread out.

Cover with remaining provolone and Parmigiano Reggiano.

Cover and grill for about 5 minutes, or until bottom is nicely charred.

Cut into wedges and serve!