Wild Mushroom Pita Pizza



  • 4 oz Gourmet Blend of Mushrooms (Publix) OR: 5 button mushrooms, sliced; 2 shiitake mushrooms, sliced; 2 oyster mushrooms, sliced; 1 large portabella mushroom, sliced
  • 2 Tbsp red onion, diced (used at least double this)
  • 1/2 each red and green bell pepper, julienned
  • 2 cloves garlic, crushed (~ 2 tsp.)
  • 1/2 cup white wine
  • 1/4 cup chicken broth (or vegetable broth for purely vegetarian)
  • 4 pocketless pita breads or 4 naan bread
  • 1 cup tomato sauce
  • 1 cup mixed cheese, shredded (used a little more)


  1. Preheat grill to medium-low.  Place one or two sheets of aluminum foil over grill grates.
  2. Add mushrooms, onion, and peppers to medium saucepan with garlic, wine, and chicken stock.  Saute for 5 to 7 minutes (until liquid is almost cooked off).  Drain liquid.
  3. Cover pita with tomato sauce.  Add mushroom mixture; then sprinkle with cheese.
  4. Place on tin foil over medium-low grill until cheese melts.  (I think we skipped the foil step and turned out fine).

Serves 2; Prep: 25 minutes; Grill: 5-10 minutes.

Source: CharBroil’s Everybody Grills cookbook



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