We South Africans love to braai up a unique mashup of flavours from all around the world. Cooking over hot coals in the great outdoors is the best way to spend a summer day with the family. Did you know that, using a braai that has a cover, you can build a pizza topped with grilled mushrooms and salad? Everyone loves this pizza because of its meat toppings and bright colours.
Grilled mushroom salad pizza suggestions
While making your own pizza dough from scratch is ideal, store-bought dough can still suffice in a pinch. Mushrooms may be cooked in a pan over the braai, making this a recipe that can be tried even when camping. Allow each person to customise his or her pizza to his or her individual tastes. Meats like bacon and chicken may be prepared at home and added if desired.
This grilled mushroom salad pizza dish is flavorful, colourful, and simple to create, making it ideal for family weekends or even camping.
Grilled mushroom salad pizza recipe
Course: Main
Cuisine: Italian
Difficulty: Easy
Servings: 2 pizzas
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients
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±500 g store bought pizza dough
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2 large portabello mushrooms
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2 cloves garlic, grated
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250 ml tomato based pizza/ pasta sauce
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300 g mozzarella, grated
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150 g baby portabellini mushrooms, sliced in half
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100 g cherry tomatoes, sliced in half
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1 head romaine or cos lettuce, torn or roughly chopped
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¼ red onion
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50 g feta cheese, crumbled
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2 tbsp. toasted seed mix
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red wine vinegar, for dressing
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olive oil, for cooking and dressing
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salt and pepper, to taste
Method
- Preheat braai onto medium high heat.
- Place a large pizza stone, cast iron pan or in a pinch a baking tray on the braai to preheat.
- Brush portabellos with olive oil and season with salt and pepper.
- Braai until tender and nicely charred all over. Set aside to rest.
- Divide the pizza dough in two and roll out into rounds.
- Place dough onto a flour dusted wooden board.
- Drizzle with a little olive oil and spread the olive oil along with the garlic over the dough.
- Spread with tomato sauce and scatter with mozzarella.
- Dot portabellinis and cherry tomatoes all over. Season lightly.
- Slide the pizza off the wooden board onto the preheated pizza stone.
- Close the lid and cook until the base is crispy and the cheese has melted. Repeat with the other pizza.
- Place lettuce, onion, feta and seeds in a bowl. Drizzle lightly with olive oil and red wine vinegar. Season well and toss.
- Pile a generous amount of salad on top of each pizza.
- Finish with large chunks of the braaied portobello mushrooms.
- Slice pizzas and serve!