How to Make Perfect Grilled Pizza with Shiitake Mushrooms and Sopressata
Get crisp crust and melty cheese with easy outdoor grilling techniques.
Grilled Pizza with Shiitake Mushrooms and Sopressata: The Complete Guide
Grilled pizzas offer a unique way to enjoy crispy, charred crusts topped with flavorful ingredients straight from your backyard grill. This recipe featuring shiitake mushrooms, spicy sopressata, and creamy mozzarella is the perfect example of how grilling can elevate a classic pizza experience. In this article, you’ll learn every step—from preparing the dough to assembling toppings, grilling techniques, and expert tips for foolproof results.
Why Make Pizza on the Grill?
Grilling pizza creates crackly, smoky crusts that are tough to achieve in a home oven. The intense heat from the grill quickly cooks the dough, giving it signature blistered bubbles and a chewy center. The open flame also adds depth and charred flavor, while the grill’s direct and indirect heating zones let you customize your cooking to the toppings you use.
- Fast Cooking: Cooks in minutes at high heat.
- Unique Flavor: Wood smoke adds complexity.
- Fun Process: Outdoor prep is interactive—great for parties.
- Customizable: Try endless topping combos.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza Dough | 12 ounces (1 ball) | Homemade or store-bought |
| Olive Oil | As needed | For brushing and sautéing |
| Shiitake Mushrooms | 6 ounces | Stemmed, sliced |
| Sopressata | 2 ounces | Thinly sliced |
| Fresh Mozzarella | 4 ounces | Torn or sliced, drained if wet |
| Parmigiano-Reggiano | 2 tablespoons | Grated, optional |
| Tomato Sauce | 1/3 cup | Smooth and simple |
| Fresh Basil | A handful | For topping |
| Kosher Salt and Pepper | To taste | – |
Tools You’ll Need
- Charcoal or gas grill
- Pizza peel or rimless baking sheet
- Tongs
- Paper towels
- Rolling pin or your hands
- Small skillet (for mushrooms)
Step-by-Step Grilled Pizza, Shiitake & Sopressata
1. Prepare and Preheat the Grill
Set up your grill for both direct and indirect heat. If using charcoal, heap the coals to one side; for gas, light just one burner. If you have a grill thermometer, aim for 450–500°F (230–260°C). Scrub the grates clean and oil lightly to prevent sticking.
- Direct Heat: Cooks the crust quickly.
- Indirect Heat: Melts cheese and finishes toppings.
2. Sauté Shiitake Mushrooms
Heat a tablespoon of olive oil in a small skillet over medium-high. Add the sliced shiitake mushrooms, season with a pinch of salt and pepper, and cook until softened and golden (about 5 minutes). Set aside to cool.
3. Shape the Pizza Dough
Dust a clean surface and your hands with flour. Flatten the dough with your fingertips, then hand-stretch or gently roll it into a round or oval (1/4-inch thick). Drizzle or brush with olive oil on both sides—this prevents sticking and helps it crisp up on the grill.
4. Grill the First Side of the Crust
Carefully transfer the dough to the hot, direct side of the grill. Close the lid and cook until bubbles appear and the underside is charred and crisp (about 2–3 minutes). If large air pockets form, puncture gently with a skewer or fork.
5. Flip and Add Toppings
Flip the crust using tongs or a peel. Immediately spread tomato sauce evenly, add mozzarella, scatter the sautéed shiitake mushrooms, then arrange sopressata and a sprinkle of Parmesan.
6. Finish Grilling Over Indirect Heat
Move the pizza to the cooler, indirect side; close the lid and cook until the cheese melts and the toppings heat through (3–5 minutes). The bottom should be golden-brown and very crisp.
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7. Garnish and Serve
Slide the finished pizza onto a cutting board. Shower with torn fresh basil and a last drizzle of olive oil. Cool for a minute, slice, and serve immediately.
Tips for Grilling Pizza Like a Pro
- Oil Is Essential: Always oil both the dough and grill grates to prevent sticking.
- Pre-cook Vegetables: Mushrooms and other toppings with high moisture should be cooked ahead.
- Thin Crust Works Best: Thinner dough cooks quickly and crisps up beautifully.
- Don’t Overload: Too many toppings can make the crust soggy.
- Be Organized: Set up a topping station before you start so the process is smooth and fast.
Flavor Variations and Swaps
- Vegetarian: Omit sopressata and add roasted red peppers or caramelized onions.
- Different Meats: Try spicy chorizo, pepperoni, or prosciutto.
- Cheese Choices: Use smoked mozzarella or fontina for extra flavor.
- Herb Up: Finish with arugula or oregano instead of basil.
Serving Suggestions
This crisp, savory pizza makes a show-stopping main dish for cookouts, backyard dinners, or pizza parties. Pair with a simple salad (think arugula and lemon) and chilled Italian white wine or a light lager.
Frequently Asked Questions (FAQs)
Can I use store-bought dough for grilled pizza?
Absolutely. Many supermarkets sell ready-to-use dough balls. Let them come to room temperature for easier stretching.
What’s the best cheese for grilling pizza?
Fresh mozzarella is a classic, but low-moisture mozzarella melts better and resists burning. Drain any cheese well to avoid sogginess.
How do I stop pizza dough from sticking to the grill?
Oil both the dough and the grill grates generously. Ensure the grill is fully preheated before adding the dough.
Can I make grilled pizza ahead of time?
For best results, grill and serve immediately. You can pre-cook and cool crusts, then add toppings and reheat on the grill to finish.
Do I need a pizza stone on the grill?
No pizza stone is needed—direct grilling on the grates gives you crisp, charred crust that’s signature to grilled pizza styles.
Make-Ahead and Storage Tips
- You can prepare mushrooms and sauce up to a day ahead and refrigerate.
- Shaped dough rounds can be held under plastic wrap for several hours.
- Leftover pizza keeps in the fridge for up to 2 days; reheat on the grill or in a skillet for best texture.
Troubleshooting: Common Grilled Pizza Problems
- Crust burns before cheese melts: Move pizza to indirect heat sooner, or use less direct flame.
- Dough sticks to grates: Re-oil grates and dough, and ensure grill is very hot when adding dough.
- Pizza is soggy: Don’t overload with sauce or cheese. Pre-cook wet toppings. Grill uncovered for a crisper base.
Conclusion
Grilled pizza offers a deliciously smoky, crisp, and chewy alternative to oven-baked pies. With quality ingredients like meaty shiitake mushrooms and spicy sopressata, proper grilling technique, and a little planning, you can craft pizzeria-worthy pizzas in your own backyard. Master this recipe and let the grill inspire all your future pizza nights!
References
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