The mushrooms for this grilled corn mushroom pizza are marinated in balsamic vinegar and olive oil. The pizza is also topped with garlic and mozzarella.
- For dough
- 2/3 cup warm water
- 1/2 teaspoon dry active yeast
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon olive oil plus more for bowl
- 1 cup bread flour plus more for work surface
- 1/2 cup whole wheat flour
- 1/2 teaspoon kosher salt
- For mushrooms
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces cremini or baby bella mushrooms, sliced
- For corn
- 1 ear corn, shucked
- 1/2 teaspoon olive oil
- For pizza
- 1–8 ounce ball fresh mozzarella, grated
- 1 garlic clove, thinly sliced
- 1 tablespoon chopped chives
- Shaved Parmesan for serving
- Flaky sea salt and black pepper for serving
- For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together both flours and salt. Add the wet ingredients to the dry ingredients and stir until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
- Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 2 hours.
- For the mushrooms, whisk together 3 tablespoons olive oil, balsamic vinegar, salt and pepper in a large bowl. Add the mushrooms, tossing to coat.
- Rub the corn with 1/2 teaspoon olive oil.
- Preheat a gas or charcoal grill on high heat.
- Grill the corn until it’s lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
- Grill the mushrooms until they are grill marked, about 1-2 minutes per side.
- On a lightly floured work surface, roll out the dough into a 12-inch diameter circle. Place the dough directly on the grates and grill for 3 minutes with the lid closed until the crust has grill marks and has puffed up. Turn over the crust and grill for an additional 2 minutes.
- Sprinkle the mozzarella over the pizza. Continue grilling until the cheese has mostly melted, about 2-3 minutes. Top with corn, mushrooms and garlic. Grill for another minute or so to warm the toppings.
- To finish, sprinkle the pizza with chives and shaved Parmesan and season to taste with flaky sea salt and black pepper.
To save time, you can use store-bought pizza dough instead of making the dough from scratch.
If the pizza is cooking too fast, move it to a cooler part of the grill.