Oregon Sweet Onion & Mushroom Grilled Pizza

Introduction

This grilled pizza brings together the rich, earthy flavors of Oregon with sweet, caramelized Walla Walla onions and wild-foraged mushrooms, cooked directly over the Arteflame grill. With no need for an oven or pans, this is pizza the way it was meant to be—ultra-crispy, caramelized, and infused with real wood-fired flavor. Every ingredient is kissed by smoke and perfectly seared on the Arteflame, giving your pizza a rustic and gourmet flair. Let’s fire up the grill and make an unforgettable Oregon-inspired pizza.

Ingredients

• 1 ball of pizza dough (room temperature)
• 1 large Walla Walla sweet onion, thinly sliced
• 1 ½ cups wild-foraged Oregon mushrooms (chanterelles, morels, or oyster), cleaned and sliced
• 2 tbsp butter
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 cup shredded mozzarella cheese
• ½ cup shredded fontina cheese
• ½ tsp crushed red pepper flakes (optional)
• 1 tbsp fresh thyme leaves
• Flour, for dusting
• Cornmeal, for preparing the pizza base
• Truffle oil (optional, for drizzling)
• Vegetable oil and 3 paper napkins (to light the Arteflame)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins and place them in the bottom of the Arteflame grill.
2. Stack dry firewood over the napkins.
3. Light the napkins and let the firewood catch—your grill will be ready in 20 minutes, and you’ll love how easy it is with virtually no mess to clean up after.

Step 2: Caramelize the Onions & Sauté the Mushrooms

1. On the flat cooktop (toward the hotter center), melt 1 tbsp of butter.
2. Add the sliced Walla Walla onions and cook slowly, stirring occasionally, until deep golden and caramelized, about 10–12 minutes. Move them toward the cooler edge to hold warm.
3. Add another tablespoon of butter to a hot area of the cooktop. Add mushrooms, season with salt and pepper, and sauté until browned and tender (5–7 minutes). Move to the warm zone with the onions.

Step 3: Grill the Pizza Dough

1. Dust your pizza dough and work surface lightly with flour and shape the dough into a round or oval thin crust.
2. Sprinkle cornmeal onto a pizza peel or a flat pan (for sliding onto the grill).
3. Slide dough onto the flat cooktop near the hot center for a quick sear—cook 2–3 minutes or until bubbles form and the bottom is golden.
4. Flip the dough and cook the other side just for 1–2 minutes—remove and set aside.

Step 4: Assemble the Pizza

1. Spread the caramelized onions and sautéed mushrooms evenly over the dough.
2. Sprinkle evenly with mozzarella and fontina cheeses.
3. Top with red pepper flakes and thyme leaves, if using.

Step 5: Finish Grilling the Pizza

1. Return the topped pizza to the flat cooktop, placing it in a medium-heat zone.
2. Close the Arteflame Pizza Oven dome over the top (optional) to help the cheese melt evenly.
3. Cook for 5–7 minutes, rotating the pizza occasionally for even crisping, until the cheese is melted and bubbling and the base is crisp.

Step 6: Serve

1. Slide the finished pizza off the grill, drizzle with truffle oil if desired, and slice for serving.

Tips

• Use the heat zones on the Arteflame to your advantage—the outer edge is great for holding ingredients warm while the center sears.
• Don't overload your pizza. Less is more when grilling—focus on balance and bold flavors.
• Use butter instead of oil—trust me, it makes the mushrooms and onions shine.
• The Arteflame pizza oven dome isn't required but helps melt cheese faster.
• You can grill up extra mushrooms and onions while your pizza finishes to use in salads or with meat.

Variations

1. Smoky Bacon & Mushroom Pizza: Add grilled, chopped bacon for a smoky-salty twist that pairs wonderfully with sweet onions.
2. Goat Cheese & Beet Pizza: Replace fontina with goat cheese and add thinly sliced grilled beets for a tangy, earthy bite.
3. Spicy Sausage & Peppers Pizza: Add grilled Italian sausage crumbles and strips of grilled bell pepper for bold flavor.
4. Truffle & White Cheese Pizza: Use a white sauce base and top with mozzarella, ricotta, and a touch of truffle oil.
5. Apple, Onion & Cheddar Pizza: Use thinly sliced grilled Oregon apples, cheddar cheese, and caramelized onions for a sweet/savory flavor profile.

Best Pairings

• Crisp Oregon Pinot Gris or Chardonnay
• Light-bodied farmhouse ales or saisons
• Grilled asparagus tossed in butter and sea salt
• Mixed greens with balsamic vinaigrette

Conclusion

Grilled pizza on the Arteflame Grill is an unforgettable experience. With no pots, pans, or ovens—just fire, steel, flavor, and simplicity—this is how pizza should be done. The sweet Oregon onions and wild mushrooms give this pizza depth and distinction while the Arteflame brings out natural, smoky umami in every bite.