Pizza on the grill is much better than I thought. Although I still need a little help finding the perfect dough; and I suspect one of the pizza parlors like Homemade Pizza Co would be the next place to go, store bought dough was easy. Today, I am in love with pizza on the grill. I feel like the flavor that comes off the grill justifies doing an untraditional combination of ingredientes. So I did filet mignon with cheddar, sweet caramelized onions and portabella mushrooms. I realize I didn’t discover this combination, but I think it is my new favorite pizza flavor.
Before you can even get started on the grill, chop or slice a sweet onion ( it depends how you like it) and sauté them in a pan with some butter, a little salt and olive oil. Cook until they caramelize.
So I used a premade thin dough from Dominicks. First, season the filets and coat them with olive oil before putting them on the grill. I cooked my filet to medium rare and sliced them thin. For the sauce, I used Sweet Baby Rays on the dough (but do not spread too much). After cleaning 2 large portabellas mushrooms, dry them and slice them as well. Give them a light coat of olive oil and lightly grill them. I only left them on the hot grill for about 1-2 minutes per side. I didn’t want them to shrink.
Once you have all these pieces:
- Sliced medium rare filets
- Sweet caramelized onions
- Lightly grilled portabella mushrooms
Then you can assemble it. I turned the grill down a bit, so the dough didn’t over cooked. This will also ensure that the ingredients including shredded medium cheddar cheese meld together. It took about 12-15 minutes for it to cook completely. I forgot to take a picture so this is someone elses. Let me know if you have dough suggestions.