Food stylist Emily Nabors Hall and prop stylist Prissy Montiel bring to life the charm of grilling pizza dough, highlighting the delicate, smoky flavors imparted by the grill. With a shortcut using pre-made pizza dough, half the prep is already completed. Start by dividing the dough into four portions, then let them sit until they reach room temperature for easy stretching into rounds. Once prepared, simply coat the dough in oil, fold it over, and let the grill do its work. This sophisticated pizza sandwich, filled with garlicky mushrooms and zesty pickled peppers between creamy ricotta, is a surefire winner with a perfect 10/10 rating.
Seek out small portobello mushrooms, approximately 4 inches in diameter, as they cook more quickly and retain less moisture, crucial for preventing a soggy sandwich.
Ingredients:
– 2 tablespoons balsamic vinegar
– 2 teaspoons Dijon mustard
– 1/4 teaspoon minced garlic (from one clove)
– 3/4 teaspoon kosher salt, divided
– 1/4 cup plus 3 tablespoons extra-virgin olive oil, divided, plus additional oil for grilling
– 1 pound fresh pizza dough, divided into 4 pieces, at room temperature
– 1 pound small portobello mushroom caps, stems removed
– 1 cup whole-milk ricotta cheese
– 2 cups loosely packed salad greens (from a 5-ounce package)
– 1/2 cup sliced sweet pickled cherry peppers (from a 16-ounce jar)
Preheat the grill to medium-high (400°F to 450°F) and oil the grates lightly. In a medium bowl, whisk together the vinegar, mustard, garlic, and 1/4 teaspoon of salt. Gradually drizzle in 1/4 cup of oil while whisking continuously until fully combined. Set aside 2 tablespoons of the dressing.
Shape each dough piece into an 8-inch circle, brush with 2 tablespoons of oil, fold in half, and repeat with the remaining tablespoon. Sprinkle with the remaining 1/2 teaspoon of salt and place on a large baking sheet.
Brush the mushrooms with the reserved dressing. Grill the mushrooms and pizza dough, turning the mushrooms occasionally and flipping the dough once, until the dough has charred spots and is fully cooked, 4 to 5 minutes, and the mushrooms are soft, an additional 3 minutes. Remove the mushrooms from the grill, pressing with a spatula to release any excess liquid.
Assemble the pizza breads by opening them like pita bread and spreading 1/4 cup of cheese on each. Add the sliced mushrooms to the remaining dressing and toss to coat. Fill the pizza breads with the mushroom mixture, salad greens, and peppers.
The vinaigrette can be made up to 5 days in advance. The mushrooms can marinate in the vinaigrette for up to 1 day. Remember to whisk the reserved marinade before grilling.
Note: The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. A daily intake of 2,000 calories is used for general nutritional guidance.
