Categories: Grilling

Ingredients

• 4 tbsp. olive oil, divided
• Pinch of kosher salt
• 10 oz. baby bella mushrooms, stems trimmed and caps thinly sliced
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temp
• 1 cup Crushed Tomato Sauce (see recipe)
• 2 garlic cloves, minced
• 1/2 cup grated mozzarella cheese
• 1/2 cup grated Asiago cheese
• Leaves from 3 sprigs fresh thyme
• Black pepper, to taste

Directions

1. Preheat a large, heavy saute pan over medium heat for 1-2 minutes. Add 2 tbsp. of the oil and salt. When the oil is hot, add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Remove from the heat and reserve for topping.

2. Preheat the grill, roll out and shape the dough, and grill the first side of the crust per the master instructions. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

3. Spread the entire surface with the sauce, sprinkle with the garlic, and top with the mushrooms. Sprinkle with the cheeses.

4. Finish grilling the pizza per the master instructions.

5. Remove from the grill, sprinkle with the thyme, and season with salt and pepper. Slice and serve immediately.

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