Grilled Pizza with Lemony Arugula

So, finally I am back in the saddle, so to speak. Or I guess you could say I'm back holding a wooden spoon...or wearing an apron...or get the point! We are finally moved into our new home with brand new appliances. To celebrate the occasion, I want to share with you a new recipe — the first written recipe in our new home: grilled wild mushroom pizza with a lemony arugula salad topping!

1 lb. ready to bake vegan pizza dough — you can't find better pizza dough than at Trader Joes. They offer three varieties (white, whole wheat or herbed)
extra virgin olive oil
1 onion, halved and thinly sliced
2 1/4 cups assorted mushrooms, sliced — truly whatever mushrooms you like, you're in charge here!
4-5 garlic cloves, minced
1/4 t. red pepper flakes
2 t. dried Italian herbs
1/2 cup dry white wine
3 roma tomatoes, thinly sliced
1/4 c freshly squeezed lemon juice
8 oz. baby arugula
sea salt and freshly cracked black pepper, to taste

Caramelized Onions: Heat a little evoo in a skilled over medium heat. Add onions and allow to caramelize. Season with salt and pepper. Need a quick memory jog on how to caramelize onions? Check this link out.

Garlic Oil: Essential for delish pizza! Place 1/2 c. evoo, garlic, 1 t. Italian herbs and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Sauté Mushrooms: In a third, large skillet, heat a little evoo over medium-high heat. Add mushrooms, sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Season with 1 t. Italian herbs, salt and pepper.

Using hands, roll dough into a ball, coat with flour and prepare prep space with flour. Start grill. Oil a baking sheet, flatten the ball of dough into preferred shape on the baking sheet. Using fingertips, gently lift dough, and set on the grill.

When dough puffs and underside stiffens, flip crust with a spatula, brush with garlic oil and add caramelized onions, mushrooms and tomatoes. Close the grill lid for a few minutes to allow the underside of the crust to cook.

Lemony Arugula Salad: Whisk together 1/2 c. evoo and freshly squeezed lemon juice. Toss the arugula with just enough lemon vinaigrette to moisten.

Using a large spatula, carefully transfer pizza back to the pan. Let rest one minute and top with the lemony arugula salad. Slice and serve.

Have you ever grilled pizza before? What are your favorite pizza toppings?


  1. Oh yum! I have never attempted to grill pizza but you make it look easy and super delicious! Perfect first recipe post in your new home!

  2. Looks delicious! Wish we were there to taste! Grama and Grandpa