Swiss Chard & Wild Mushroom Grilled Pizza
Swiss Chard & Wild Mushroom Grilled Pizza. It’s fall and it’s the holidays and this seasonal pizza is perfect for the Friday leading up to thanksgiving. The count down is officially on and we’re so ready! Plus you can never go wrong with a cheesy grilled pizza on our traditional Pizza Friday. It’s got gruyere and mozzarella, herby mushrooms, and a Swiss chard and kale mix. Cheers to the weekend, let’s go have some cocktails ;) !!
We made this pizza to bring to a holiday family gathering, and it went SO quickly. Pizza a perfect appetizer or main to bring to any casual event. Grill it early in the day, then pop it in the oven to reheat when you’re ready to eat. The Swiss chard and the herby mushrooms were a combo everyone loved. It paired perfectly with the mozzarella and gruyere mix, and well let’s just say everyone went back for seconds!
I love holiday dinner parties. Whether they are casual or formal, the occasion is always fun. We had so much fun drinking my Uncle’s Winter Rum Punch and snacking on this pizza for happy hour. For dinner we had Florida Stone Crabs! They were shipped over night, and they were AMAZING! We can’t wait for more holiday gatherings like this, and I can assure you there will be plenty more grilled pizzas!
Ingredients:
Pizza Dough (homemade or store-bought)
8 ounces of wild mushrooms
4 ounces of Swiss chard
2 tablespoons of olive oil
salt, pepper, thyme, and rosemary
4 ounces of shredded gruyere
4 oz of shredded mozzarella
Directions:
On a parchment line baking sheet lay the mushrooms. Drizzle with olive oil, top with salt, pepper, thyme, and rosemary. Roast in a 425 degree oven for 12 - 15 minutes. Add the Swiss chard and roast for another 10 minutes.
Meanwhile roll out the pizza dough; transfer the dough to the grilling pan spraying the pan first with olive oil
Place grill pan on medium-high grill, close the grill and flip the dough after brown (this should take about 5 minutes but keep an eye on it so it doesn’t burn)
Flip over and assemble the toppings: first lay down the cheeses then top with the mushroom and Swiss chard mix. Cook until crust is crispy and cheese is melted.
