Mushroom and Onion pizza

[haeffb]

Here are two different varieties of a mushroom and onion pizza, one thin crust and one a new recipe hand tossed crust.




Garlic-infused olive oil as the base, then mozzarella, caramelized onions and sautéed portobello mushrooms with a splash of sherry. More mozzarella cheese. And a garlic aioli on top after the cook. (Forgot the aioli before taking a pic of the hand tossed...)

The hand tossed was much better, according to my quality control team.

[Travis]

I see different beers for different pizza's. How many were consumed per slice? Did we run out of one and have to move on to another?

Looks good Haeffb.


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[haeffb]

I have a strict "one pizza, one beer" policy. And keep a variety in the fridge so I can mix it up.

[Maxmbob]

Great looking pie, Brian.

[MikeRocksTheRed]

Great looking pizzas!  I need to step up my "make the dough round" game!

[haeffb]

I used a rolling pin - no way I could get it like that by hand stretching/tossing.

[pdubss]

Wow!

[haeffb]

Did it again, only better:

[kettlebb]

Any particular mushroom used? Looks tasty!


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[haeffb]

Portobellos and red onion sautéed with a little butter olive oil and garlic. Mozzarella cheese. Garlic butter as the  base "sauce". Garlic butter brushed and Parmesan sprinkled on the crust after it comes off the grill.

My 2014 green OTG gets pretty dark at 600 degrees...! Didn't get a photo of that, though.