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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-7pm
SUN  8am-6pm




Double-Mushroom Grilled Pizza

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

A winning combination of earthy mushrooms and tangy goat cheese—perfect for game day entertaining.


  • 1 large Boboli Whole Wheat Thin Crust Pizza
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic, chopped
  • 1 cup sliced white mushrooms
  • ½ cup sliced shiitake mushrooms
  • 2 T. chopped shallots
  • Coarse kosher salt and fresh ground pepper to taste
  • 1-8 oz. pkg. Laura Chenel Original Goat Cheese Log, 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.