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BBQ pizzas with mushrooms and red onion recipe

BBQ pizzas with mushrooms and red onion recipe

1 rating

Impress your guests with this crowd-pleasing recipe and master the art of cooking a pizza on the barbecue. With its deliciously doughy homemade base and toppings of garlic mushrooms and fragrant red onions, it is sure to be a huge hit this summer. See method

  • Serves 4
  • 5 mins to prepare and 12 mins to cook
  • 305 calories / serving
  • Healthy
  • Vegetarian


  • 7g of fast acting yeast
  • 200g strong white bread flour plus extra for kneading
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 110ml tepid water
  • semolina to dust
  • 4 portobello mushrooms, sliced
  • 2 cloves of garlic, crushed
  • 1 red onion, sliced
  • 8 tbsp soured cream
  • 4 sprigs of fresh rosemary leaves (picked)
  • 1 tbsp olive oil
  • salt
  • pepper
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    4g 22%
  • Sugars

    5g 5%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 40.9g Protein 9g Fibre 3.5g


  1. Add all the dry ingredients to a large mixing bowl, make a well in the centre, pour in the tepid water and add the olive oil. Mix together to make a soft but not wet dough. Turn out onto a floured surface and knead for 5 minutes, until the dough is smooth. Place into a clean bowl and cover with oiled cling film. Leave in a warm place until the dough has doubled in size. Heat the oil in a frying pan and sautéthe mushrooms with the garlic until soft.
  2. Preheat the BBQ to hot, around 250°C, you should only be able to hold your hand 15cm away from the coals for a couple of seconds. Divide the dough into 4, dust the work surface with semolina and roll out each pizza into a 27cm round. Stack between nonstick baking paper. One at a time, place a pizza base on a thick oiled baking tray that will fit onto your BBQ. Spread each pizza base with 2tbsp of soured cream, top with slices of the red onion, mushrooms and rosemary leaves, drizzle with oil, season with salt and pepper.
  3. Place the tray on the hot grill and cover with the BBQ lid, bake for 12 minutes or until crisp and the dough has puffed up.

Note: the semolina makes a difference to the texture of the pizza base and stops the dough sticking.

Tip: roll out the pizza base between nonstick baking paper, wrap in cling film and freeze. When ready to use place on a baking try and use immediately.

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