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What’s For Dinner or Wild Mushroom Grilled Pizza

It’s 4:30 and I have no clue what I am making for dinner. This happens most nights, I do admit. Last week before leaving for Phoenix, I made this grilled pizza on na’an bread. The week before I made this same pizza for an appetizer for happy hour. Maybe tonight I will make this pizza again, but I am out of mushrooms. Shoot! It is a good pizza.

Now I’m not one to post a lot of pizza recipes. I figure that pizza is kind of an essential in life and that most of you already know how to make it or bake it, but most especially, eat it. When the kids were home we tended to eat Bobolis probably once a week. Probably on a Sunday night. Probably because they were easy and deliciously good. Just like these na’an breads which when placed on the grill to bake, keeps the kitchen from getting hot. I mean, we don’t have ac, just a swamp cooler, which works pretty good except when it is sweltering hot.

 

Speaking of sweltering hot…Phoenix was hot. Yeah, you know-a dry heat. Well baby, I don’t care what kind of heat it is, anything at 109 degrees is hot. And put yourself in a garage packing boxes and it is even hotter. Luckily, my folks have a pool so my sister in law and I took a break and jumped in. It felt good, but even it could have been cooler. We worked our butts off, (even though mine is still there) and hardly made a dent. This is a huge process and we are just starting to get organized. I told my mom to figure on taking only one out of three items, but I’m not sure she is buying into this concept, which will probably mean sorting out on the other end, too!

 

 

To tell the truth, I came home exhausted. I’m sure some of it is because it is hard to go back to having parents again. You know what I mean, don’t you? I must watch what I say, because my parents actually read my blog! So I will let you read between the lines or below or on top, but I just want my parents to know that I am always available even if I am a plane ride away. The phone is even closer!

The highlight of the trip wasn’t deciding what furniture went where or to who. The highlight came on the last morning I was there. Man, Diane, you are going to be bummed that you missed this. Look what was at my parent’s front entry? Look again. Yes, a bobcat for those who don’t know. And before I scared it running to get my camera, it was nursing three kittens. Before that, one was laying in the tree, just like at the zoo and the other was sleeping on the ground, while Mama Bobcat was on the other side of the wall. We didn’t know there were three, until we saw them nursing.

 

But back to pizza, because I don’t know what’s for dinner tonight. I expect it will be something that begins with the letter “P”, because that is usually what I cook when there is nothing in the house. And Manservant did not maintain the refrigerator – or the floors- for that matter; but the dog is still alive. I am eternally grateful. And actually he did start decluttering his office and I am quite proud of him. Keep up the good work, honey. No reason to stop now!

So before I get to something pasta, I’ll give you something pizza. This is a perfect dish to use that truffle oil on that you have lurking in your cabinet or fridge. (It should be in the fridge!) You know the oil you bought because everyone says it is so good and then you couldn’t figure out what to do with it? Well, this is what you do with it! I also use it on popcorn with parmesan cheese, scrambled eggs, roasted potatoes and roasted chicken. It is that something extra that no one can quite put their finger on.

 

Buy a good brand. I am lucky enough to find mine at a Middle Eastern market and it is not so expensive. It reeks of truffle and so many don’t. Many are processed and only put the essence of truffle in. You want truffle in this oil. I believe the one I use is a combination of both. I also use truffle salt that I buy at Savory Spice. This is great stuff, too. If you don’t have either, this is still good pizza. Just use a good olive oil and a sprinkle of flaky salt on top at the end. The important thing is just to grill this pizza and enjoy. After all, that’s what pizza’s for, right?

 

Grilled Wild Mushroom Pizza

Yield: 2-4 servings

Ingredients:
1 T olive oil
1 T butter
1/2 c chopped onion-white or red (You may saute these with the mushrooms or sprinkle some raw onion on top after they are grilled.
8 oz baby bella mushrooms – cleaned and sliced
3.5 oz fresh shitakes – cleaned and sliced (Feel free to use some dried reconstituted ones along with some porcinis, if you have them)
1/2 c freshly grated Parmesan
4 oz goat cheese
4 T truffle oil
Truffle salt
Fresh chopped parsley and chopped green onions for garnish

2 na’an flat breads

Directions:

Heat olive oil and butter in a medium skillet. Add chopped onions and saute until softened. Add mushrooms and saute until mushrooms have released their juice and the pan is dry- about 5-10 minutes.

While mushrooms are sauteing, start preheating your grill. Heat it to medium and oil the grate. Brush each na’an with 1 T truffle or olive oil. Sprinkle each with about  1 1/2 T of Parmesan. Top each with 1/2 of the mushrooms. Top each with 2 oz of goat cheese. Turn preheated grill down to low. Place na’an pizzas on oiled grill grate. Grill covered for about 10 minutes or until sufficiently browned. Watch carefully for hot spots on the grill, so that your pizza doesn’t burn. You don’t want them to cook too fast so adjust your grill accordingly. They should be golden on the bottom of the bread. Bread burns easily, so watch diligently!

Remove from grill and drizzle each with about 1 T of truffle oil. Sprinkle each with another 2 tablespoons of Parmesan.  Sprinkle lightly with truffle salt, if using. Garnish with parsley and onions. I use kitchen shears to cut these each into 4 slices.

Other good things to try:
Avocado Corn Soup
Spinach Salad with Za’atar, Dates and Almonds
Hearts of Palm, Avocado and Orange Salad
Magic Cookie Bars
Quick Chocolate Cake
Donburi Bowl
Za’atar Chicken Flat Breads

Shelley @ Two Healthy Kitchens

Tuesday 22nd of July 2014

Oh, Abbe! This is wonderful! I love grilling pizza, but I normally grill the unbaked dough and use my grill like a pizza oven - I just adore the idea of grilling up some prepared na'an - how lovely, how easy! Even better is the idea of truffled mushrooms! And then better yet ... some goat cheese and parm, too!!!! You've got my number girl! This looks stellar - I am so absolutely pinning ASAP! Oh! And so incredibly cool about the bobcat and her babies - what an incredible sight!

kumars kitchen

Monday 21st of July 2014

a Naan pizza with wild mushrooms and onion together....we are hungry now after lunch....this dish is so scrumptious...got to make a double batch soon...one for savoring hot out of oven while the other gets ready for supper,thanks for this delightful recipe :-)

Abbe Odenwalder

Monday 21st of July 2014

I know what you mean Kumars! They are so easy to make and with varying the toppings you could have one for breakfast, lunch and dinner!

dentistvschef

Monday 21st of July 2014

Wow, looks adorable!!!you'll never gonna be failed with cheese and wild mushrooms...

Abbe Odenwalder

Monday 21st of July 2014

You are so right Dentist Chef! I want some now! Thanks for commenting!

Carol at Wild Goose Tea

Sunday 20th of July 2014

I like the concept of Na'an pizza.. So perfect for someone who lives alone and also works a day job. Artisan pizzas are the best----a much ritzier name than leftover pizza in many cases. Ha! Yeah you are so right---this dry heat B.S. when its 109 just doesn't cut it with me either. The good news in regard to your parents is you got started. Sometimes that is a major hurdle. Plus at least with this visit your sister in law was there to help. Thank the heavens for the pool and the national geographic moment with the bob cat. Wow that was awesome!

Abbe Odenwalder

Monday 21st of July 2014

It was awesome Carol. Artisan-good words! Yes, we did get started. Now i must do the same at home!

Biz

Sunday 20th of July 2014

Yep, I don't swear on my blog as much as I do in real life because my Mom and PIL read it - ha!

I am JUST starting to like mushrooms - I'll have to give this one a try! You know I love my pizza!

Abbe Odenwalder

Monday 21st of July 2014

I just swear in my head! This is a good way to learn to like 'shrooms. Sse less and more cheese and they will conquer you!