Servings: 4

Weight Watcher Smart Points: 41

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 180 Minutes


  • 3 tablespoons finely sliced chives or scallions
  • 1 pound fresh mozzarella, sliced, drained between paper towels
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/4 pound roughly grated or shaved Parmesan cheese
  • 2 pounds homemade or store-bought pizza dough
  • 12 ounces shiitake mushrooms, stems removed
  • 6 ounces thinly sliced sopressata


  1. Procedures 1 Use a knife or bench scraper to divide dough into four even pieces
  2. With lightly floured hands, form into tight balls
  3. Lightly oil 4 medium containers (large soup bowls work great) and place 1 dough ball in each one
  4. Lightly grease the tops of the dough balls then cover each bowl with plastic wrap
  5. Allow to rise at room temperature until doubled in volume, about 2 hours
  6. 2 Meanwhile, toss shiitake and olive oil in a large bowl
  7. Season with salt and pepper
  8. 3 On a heavily floured surface, roll a dough ball into a disk about 13-inches by 9-inches and 1/4-inch thick using rolling pin
  9. Shake off excess flour and place on a sheet tray lined with parchment paper
  10. Repeat with remaining dough balls, placing a sheet of parchment between each one
  11. 4 Light a large chimney starter full with charcoal and wait until fully ignited and coals are mostly covered in gray ash (about 20 minutes)
  12. Arrange coals under half of grill grate and place grate on top
  13. Cover and allow to preheat for 10 minutes
  14. 5 Place mushooms over hot side of grill and cook, turning frequently with tongs, until charred and tender, about 3 minutes
  15. Transfer to cutting board and roughly chop
  16. Place sopressata over hot side of grill and cook just until fat starts to render, about 15 seconds
  17. Transfer to a plate
  18. 6 Brush top of 1 dough round with a thin even layer of oil and season with kosher salt
  19. Place gently on hot side of grill, oiled side down
  20. Immediately brush top side with thin layer of oil and season with salt
  21. Cook, checking frequently and moving to encourage even browning until bottom is dark brown and charred in spots and top is bubbly, 45 to 90 seconds
  22. Flip using tongs or large spatula and cook until second side is charred
  23. Flip again and transfer to cooler side of grill
  24. 7 Apply 1/4 of mozzarella in a thin even layer across surface of pizza
  25. Add 1/4 of sopressata and 1/4 of mushrooms
  26. Cover and cook until cheese is melted, about 1 minute
  27. Transfer pizza to cutting board with large spatula or metal pizza peel
  28. Add 1/4 of Parmesan and 1/4 of chives
  29. Drizzle with more oil and serve immediately
  30. Repeat with remaining dough and toppings.

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