Grilled Mushroom Corn Pizza

on Jul 01, 2021, Updated May 26, 2023

5 from 1 vote

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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.