Summer Mushroom Grilled Pizza with Pistachio Vinaigrette.
This summer mushroom pizza is absolutely incredible! Chewy crust, asiago cheese, sautéed mushrooms with bacon and a big drizzle of a pistachio herb dressing. It tastes like a fancy dish but is so easy to make at home!
This pizza is the epitome of summer lovin’.
This pizza doesn’t look like much, but it tastes like everything!! Juicy mushrooms with crispy bacon, sharp asiago cheese, a fabulous vinaigrette made with pistachios and tons of fresh herbs – it’s incredible. It’s everything I want to eat and more!
Okay, can you tell I’m in a bit of a pistachio phase? I almost shared three recipes with pistachios last week, but at the last minute cut it back to two. Does it even matter? Because here I am again, rambling all about this pistachio herb dressing that is my ultimate dream. It is briney, tangy, crunchy, herby and refreshing.
And makes just about anything super satisfying!
I also have been in a mushroom phase since the testing round of my summer mushroom tacos. We ate so many of them and I’m still not sick of them.
This combo is one of my new favorites, a new go-to that I make especially for Eddie and myself, because it’s so flavorful and delicious.
Think chewy pizza crust, sauteed mushrooms with crispy bacon, lots of asiago cheese and an herby pistachio drizzle to top it all off.
Oh my gosh – it tastes SO FREAKING GOOD.
In the summer, I love grilling my pizzas. It’s really easy once you get the hang of it and the smoky charred flavor is fabulous.
This is how I do it!
While the pizza dough is rising, I cook the bacon until it’s crispy. Since I grill the pizza, I get it very crispy because it doesn’t burn on the grill like it does in the oven.
Next, I cook the mushrooms and garlic in the bacon fat. Oh my YES. This adds an extra layer of flavor and it’s wonderful. Makes the whole dish extra special.
If I haven’t done this yet, I’ll chop up the herbs and pistachios to make the dressing/drizzle. This is similar to a chimichurri but loaded with buttery, crunchy pistachios. I also use it on my grilled peaches with burrata. I suggest planning to make both in one week so you can maximize the dressing! Use it to elevate both meals and have it in the fridge ready to go. Makes meals super easy when the time comes.
I also make sure my cheese is ready to go!
Then, I build the pizza. I spread my dough out on a pizza peel. Quickly drizzle it with olive oil, then add the cheese, mushrooms and bacon. I slide it onto the grill and close the lid, cooking for a few minutes and even rotating the crust. This ensures it all cooks evenly. This will depend on your grill, but I find mine is done in five to eight minutes.
As soon as the pizza comes off the grill, I drizzle the herby pistachio dressing on top.
Finally, slice and serve it! I use the extra dressing for dipping any crust in. People usually go wild for it this way!
Summer Mushroom Pizza with Pistachio Herb Vinaigrette
Summer Mushroom Pizza with Pistachio Herb Drizzle
Ingredients
pizza
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- flour and coarse cornmeal for dusting
- 6 slices bacon, chopped
- 12 ounces sliced shiitake or cremini mushrooms
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1 cup shaved asiago cheese, plus more for topping
pistachio herb vinaigrette
- 3 tablespoons olive oil
- 1 ½ tablespoon red wine vinegar
- 2 garlic cloves, minced
- 3 tablespoons pistachios, chopped
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- kosher salt and pepper
Instructions
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional ½ cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
- While the dough rises, cook the bacon. Heat a skillet over medium heat and add the bacon. Cook, stirring often, until the bacon is crispy and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease.
- To the same skillet with the bacon grease, add the mushrooms and garlic. Cook, stirring often, until the mushrooms soften, about 6 to 8 minutes. Add a pinch of salt and pepper, then turn off the heat.
- I also make the pistachio herb vinaigrette at this time. I simply mix it all together with a big pinch of salt and pepper. You can make this a few hours ahead of time too and keep it stored in the fridge.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. Place the towel back over the dough to rest until all of your ingredients are ready.
- Preheat your grill to the highest heat.
- Now comes the time when you need to be prepared!
- Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it out a bit more if needed but making sure the entire bottom is floured/cornmeal very well. Drizzle the top with 1 tablespoon of olive oil.
- Add on the mozzarella cheese, the mushrooms, bacon and asiago cheese.
- Quickly and gently use a spatula or additional pizza peel to slide your pizza directly on to the grill grates. Decrease the heat directly under the pizza to low - just that single burner. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up! You can rotate the pizza a few times if you feel it needs it to evenly cook.
- Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with a sprinkling of asiago cheese and drizzle with the pistachio herb dressing.
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I appreciate you so much!
Flavor bomb.
One Comment on “Summer Mushroom Grilled Pizza with Pistachio Vinaigrette.”
Is it 2 cups of flour at first and then an additional 1/2 or 2 1/2 at first and another 1/2 to make 3 total?