Deglazed Recipe: Grilled Mushroom + Arugula Pizza

I love when a recipe somewhat creates itself.  I have made several types of pizzas throughout the years but this one seems to have so many favorite ingredients of mine that it has become our household favorite.  Anything with bocconcini, which means “little mouthfuls” in Italian, deserves to be used once a week.

First off, you may ABSOLUTELY make your own crust.  But for once I actually made cooking dinner a little easier on myself by using a store bought crust and I was so thrilled with the results that I’ve never gone back to homemade dough.
Another thing about this recipe is that you must use high quality balsamic vinegar, something thick + syrupy.  If you don’t have one I would suggest going to your local olive oil + vinegar store and have some fun tasting all of the different varieties.  I use a 25 star balsamic vinegar from Ah Love Oil + Vinegar in Arlington’s Shirlington Village.  We loved this vinegar so much that we used it as our wedding favors and I get sentimental every time I use it while cooking.  And if you just don’t want to buy new vinegar go ahead and leave it off of your pizza, it will still be delicious.  The thing you don’t want to do is use a very thin balsamic because that will be way too watery and soak right in to your crust.  Soggy crust = no good.


  •  (1/4) cup extra-virgin olive oil
  • (1) big pinch of red pepper flakes
  • (1) clove of garlic, grated
  •  Kosher salt + course ground black pepper
  •  (1/4) cup minced onion or (1) shallot
  • (1) lb mushrooms of your choice or mixed varieties, cleaned and thickly sliced
  • (2) dashes Worcestershire sauce
  • Kosher salt + course ground black pepper 
  • (3) sprigs fresh thyme
  • (1) Pillsbury Thin Crust Pizza Dough
  • (1) container of bocconcini or (1) ball of fresh mozzarella
  • (1/2) bag of shredded mozzarella
  • (1/2) cup grated Parmesan
  • (2) cups arugula
  • Good balsamic vinegar to drizzle
Begin by heating your gas or charcoal grill to a high heat.
In a small saucepan heat the oil with the chili flakes and salt and pepper.  Once the flakes are fragrant take the pot off the heat and add a clove of grated garlic. Set the garlic oil aside to come to cool.
In a large, deep sauté pan heat a few glugs of extra-virgin olive oil over medium-high heat and add the minced onions.  When the onions are tender and translucent add the sliced mushrooms.  Do not crowd the pan, making sure every mushroom slice is against the heat and has room to brown.  
Once the mushrooms have all browned and the onions have began to caramelize, about 10 minutes, add the Worcestershire sauce and salt + pepper.  Cook until the Worcestershire sauce has cooked off and no liquid remains.  Strip the thyme sprigs of their leaves; give the leaves a quick chop to release their fragrance.  Toss the thyme leaves into the mushroom mixture off the heat and set aside.

After the grill is hot, you will want to wipe the grates down with a paper towel dipped in olive oil or spray the grates with Pam to prevent the dough from sticking. 

Roll out your dough on a platter or sheet pan.  Brush one side with the garlic oil and head to the grill. 
Leave only the center heat on your grill and place the dough, oiled side down, on a side of your grill with the heat off.
Once browned nicely, flip and oil the other side.  
Once both sides are grilled, put the side with less color down and then begin to place the shredded mozzarella, mushrooms, 
torn bocconcini and Parmesan to your liking.  Close the top of your grill to allow the cheeses to melt.
Once your cheese is beginning to brown, take it off the grill and top with arugula and drizzle lightly with balsamic vinegar.
We’re headed to Italy in a couple of days and hope to have other pizza ideas!  
Although I think this one can stand up to some of the best…minus my store-bought crust. 
  • Anna S - Look delicious! Looks like I have a new combo for pizza Fridays!May 25, 2013 – 2:32 pmReplyCancel

  • Amanda K. - this recipe is SO GOOD. I made it a few weeks ago and we’ve been making it over and over ever since.
    Do you have any tips on flipping the pizza? Ours sort of fell apart so we’ve just been making personal-pan size pizza ever since.May 30, 2014 – 1:40 pmReplyCancel

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