Grilled Mushroom Corn Pizza

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.

Lately, I’ve been trying to take all my cooking outside. That means you can find me on the back deck standing at the grill.

It’s been everything from grilled vegetables to even grilled fruit. I serve them as sides and mains and chop or slice them for salads.

And of course, grilled pizza is one of my summer favorites—actually year-round. I will put on a raincoat or heavy coat depending on the weather or time of year just to grill pizza.

This is because nothing beats grilled pizza crust. It’s the best way to get restaurant-quality pizza at home.

It is a total win when I manage to grill the crust and all the toppings too, which is what I do with this grilled mushroom corn pizza.

Best Mushrooms for Pizza

For this pizza, I buy cremini or baby bella mushrooms. They are generally big enough so that when you slice them, they are wide enough not to fall through the grates of the grill.

But they aren’t too large to mess with the balance of corn and other toppings on the pizza.

I do a few things to enhance the mushroomy flavor of the mushrooms including marinating them.

Cooking The Pizza Toppings

The pizza isn’t on the grill long enough for the toppings themselves to end up cooked.  That’s why I do some prep work before I’m ready to put them on the crust.

For the mushrooms, I quickly marinate them in a mixture of balsamic vinegar, olive oil, salt and pepper. I love balsamic mushrooms! They are so good.

I also grill the corn. Those charred kernels go with the rest of the grilled and smoky ingredients from the mushrooms to the actual pizza crust.

The Ingredients

These are the main ingredients for this mushroom pizza:

• Pizza dough: My dough recipe is a mixture of bread and whole wheat flours. I like that mix to flavor the chewy crust.
• Mushrooms: You can use cremini or baby bella mushrooms. Just make sure the mushrooms aren’t too small when you slice them, so they don’t fall through the grill.
• Balsamic vinegar: The vinegar is such a simple and effective addition to the mushroom marinade.
• Corn: To pick the best corn, look for one that’s tightly wrapped in its husk.
• Olive oil: No surprise, you will find olive oil in pretty much every component of the recipe.
• Garlic: You will be amazed how much garlic infuses the pizza has when you top the pizza with a thinly sliced garlic clove. 
• Chives: This fresh herb is a great way to give the pizza a touch of onion. 
• Parmesan: I finish the pizza with paper-thin slices of Parmesan.

How To Cook Pizza On The Grill

I have another post dedicated to grilled pizza.

After you do it once, you will really get the hang of it. I find the hardest part is the logistics of getting the ingredients from the kitchen to the grill.

To transport the rolled out dough, I like to put it on a floured rimless sheet pan. 

Then I use a rectangular cake pan to hold the other ingredients and my tools.

How To Make Grilled Mushroom Corn Pizza

First, I make the dough. Before you ask, yes, you can use store-bought pizza dough. Making your own from scratch isn’t tough. You just have to allow enough time for it to rise.

For homemade dough, first combine the water, yeast and sugar in a large bowl. Let it sit for 5 minutes until the mixture looks foamy.

Then stir in the bread flour, whole wheat flour and salt. The dough will be shaggy and rough. Knead it by hand or use a stand mixer fitted with a dough hook. 

The dough should be smooth and elastic before you move it to a bowl to let it rise until it doubles in size. That will take about 2 hours. 

Once the dough is ready, it’s time to prep the mushrooms and corn. I toss the mushrooms in a mixture of olive oil, balsamic vinegar, salt and pepper.

Then I rub the corn with olive oil and preheat the grill.

For the veggies, I grill the mushrooms first. After that, I grill the corn, which I let cool for a couple minutes afterward, so I can slice off the kernels.

Next I roll out the dough into a circle that’s about 12 inches in diameter.

When I grill the pizza, it goes right on the grates for a couple minutes on each side. The pizza will have bubbles and grill marks.

Next, I sprinkle on the mozzarella and give it another 2 minutes for it to melt.

Then I arrange the mushrooms, corn and sliced garlic on top and warm the pizza for another minute or so on the grill.

To finish, I sprinkle on chopped chives and Parmesan.

Print Recipe

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Grilled Mushroom Corn Pizza

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.

Prep Time2 hours hrs 20 minutes mins

Cook Time15 minutes mins

Total Time2 hours hrs 35 minutes mins

Course: Pizza

Cuisine: Italian

Servings: 4

Calories: 340kcal

Author: Paige Adams

Ingredients

• 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

Makes: 12inch12 x 12inch round

Instructions

• 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.

Notes

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.

Nutrition

Calories: 340kcal | Carbohydrates: 42g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 982mg | Potassium: 429mg | Fiber: 3g | Sugar: 4g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1mg