The beauty of grilling pizza dough lies in the subtle smoky notes from the grill. And in this recipe, half the work is done thanks to store-bought pizza dough. First, make sure to cut the dough into four pieces before setting it aside to come to room temperature (it’ll make stretching out the dough into rounds a breeze later). Then all it takes is rolling out each piece, slathering it with oil, and folding it in half before the grill works its magic. Grilled garlicky mushrooms and tangy pickled peppers are sandwiched between creamy ricotta for a grown-up pizza sandwich that’s a 10/10.
Recipe by Liz Mervosh.
Tip
Shop for small portobello mushrooms, around 4 inches in size. They will cook faster and retain less water. The latter is key to avoiding a soggy sandwich.
