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North Charles Street

6213 N. Charles Street
Baltimore MD 21212
Mon - Sat: 7am - 8pm
Sun: 8am - 7pm


Roland Avenue

5113 Roland Avenue
Baltimore MD 21210
Mon - Sat: 7am - 8pm
Sun: 8am - 7pm


Grilled Wild Mushroom Pizza

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Serves: 4

A "wild" combination of tangy goat cheese and earthy mushrooms that can be served as an appetizer, side flatbread or an entrée.


  • 1 large Boboli Whole Wheat Thin Crust Pizza
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic, chopped
  • 1 cup sliced Baby Bella mushrooms
  • ½ cup sliced shiitake mushrooms
  • 2 T. chopped shallots
  • Coarse kosher salt and fresh ground pepper to taste
  • 1-5.5 oz. pkg. Silver Goat Chèvre, sliced thin
  • ½ cup Italian fontina, shredded
  • 2 T. fresh grated Parmesan cheese
  • 1 cup fresh arugula, chopped
  • 1 /2 t. Bella Famiglia White Truffle-Flavored Oil

To Prepare

Combine olive oil and garlic in a small cup and set aside. Heat skillet over medium-high heat. Add 2 t. garlic oil to skillet. Add shallots and mushrooms and sauté until mushrooms are slightly brown and tender. Season with salt and pepper, then set aside until ready to grill.

Heat grill over medium-high direct heat. Brush top of Boboli crust with garlic oil. Place oil-side down on grill and grill for 3 minutes. Brush top of crust with garlic oil, then turn crust over. Place slices of chevre and shredded fontina over crust. Top with sautéed mushrooms and sprinkle with parmesan cheese.

Cover grill and continue to cook for an additional 3 minutes until cheese is melted. Remove from grill, top with fresh arugula and drizzle with white truffle oil.

To Serve

Cut into wedges. Pair with Yantra Toscana.

Eddie's Recipe Tip:

Try making individual flatbreads using mini Boboli crusts, Naan bread or mini pitas.