Grilled Wild Mushroom Pizza

Never grilled a pizza? You’re in for a surprise. A grill lends a smoky special something to a pizza and creates a perfect crust. Bella Mercato’s homemade pizza dough is perfect for the grill (there are baking instructions at the end of the recipe too), and topped with Nature’s Wild Harvest mushrooms and Jacobs Creamery farmers cheese, it’s spectacular. As we move further into autumn, Bill at Nature’s Wild Harvest says the choice of wild mushrooms exponentially blooms. Look for upcoming chanterelle, porcini, matsutake and lobster mushrooms (as well as other specialties) to grace your pizza pie.

Need a more kid-friendly version? Deck Family Farms has it covered. Grab some of their sliced pepperoni or Canadian bacon, smear on tomato sauce and vine-ripened tomatoes, and your kids will be in pizza heaven.

A hearty, grilled wild mushroom pizza.


  • 1 Bella Mercato pizza dough*
  • ½ lb. bag of Nature’s Wild Harvest Maitake mushrooms*
  • 1 small jar of Nature’s Wild Harvest White Truffle Himalayan salt*
  • 6 to 8 ounces of Jacobs Creamery farmers cheese*
  • 3 cloves Fiddlehead Farms hardneck garlic, roasted*
  • 6 yellow pear or red grape or cherry tomatoes, sliced*
  • ¼ cup plus 2 Tablespoons extra virgin olive oil

* available at the market


Make the roasted garlic in the morning or the day before to save time. Learn how to roast garlic.

Let dough rest at room temperature for 30 minutes total. Meanwhile, cut the mushrooms into 1½-inch slices and pieces. Sauté them in two batches so they don’t crowd the pan. Bring a sauté pan to medium heat and add 1 Tablespoon olive oil. When the oil is starting to shimmer, add one half of the mushrooms and distribute in an even layer. Sprinkle with a pinch of truffle salt. Allow to sear to golden (they will cook a bit more on the grill), stir and cook the other side. Remove from pan, set aside, and repeat with another Tablespoon of olive oil, remaining mushrooms and truffle salt.

Preheat grill on medium heat. Use a fork to smash three cloves of roasted garlic into ¼ cup of olive oil, trying to separate the garlic into the oil as best you can. On a well-floured surface that you can take out to the grill, hand stretch the pizza dough into an approximately 15-inch circle. Brush the pizza circle with the oil, smearing the bits of garlic out evenly. Top with mushrooms and tomato slices, but not the cheese. Place on the grill. Check after 5 minutes and give it more time if needed, but watch carefully so the bottom doesn’t burn. When it’s done, remove from grill, add crumbles of farmers cheese and tent with aluminum foil for 5 minutes to gently melt the cheese. Uncover and sprinkle with a bit more truffle salt. Enjoy every bite!

To oven bake pizza: Preheat oven to 500°F. If you are using a pizza stone, hand stretch the dough on a floured surface and transfer it to the stone. Otherwise, lightly oil a sheet pan and put the dough on that. Follow topping instructions above. It should bake about 10 minutes on a pizza stone and may need a bit longer on a sheet pan. When edges are puffed and golden, switch to broil for about 45 seconds to caramelize the crust. Remove from oven and finish with cheese and truffle salt.

Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.

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