Grilled Mushroom Salad Pizza

A unique take on mixing your salad and pizza with delicious portabello mushrooms
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Course Braai, Culinary Collection, Lunch
Cuisine South African, Vegetarian
Servings 2



  • 500 g pizza dough store bought
  • 2 large portabello mushrooms
  • 2 cloves garlic grated
  • 250 ml tomato based pizza / pasta sauce
  • 300 g mozzarella grated
  • 150 g baby portabellini mushrooms sliced in half
  • 100 g cherry tomatoes sliced in half


  • 1 head romaine or cos lettuce torn or roughly chopped
  • ¼ red onion
  • 50 g feta cheese crumbled
  • 2 tbsp toasted seed mix


  • Red wine vinegar
  • Olive oil for cooking and dressing
  • Salt and pepper to taste


For the mushrooms

  • Preheat braai onto medium high heat.
    Place a large pizza stone, cast iron pan or in a pinch a baking tray on the braai to preheat.
  • Brush portabellos with olive oil and season with salt and pepper.
    Braai until tender and nicely charred all over. Set aside to rest.

For the pizza

  • Divide the pizza dough in two and roll out into rounds.
  • Place dough onto a flour dusted wooden board.
    Drizzle with a little olive oil and spread the olive oil along with the garlic over the dough.
  • Spread with tomato sauce and scatter with mozzarella.
    Dot portabellinis and cherry tomatoes all over. Season lightly.
  • Slide the pizza off the wooden board onto the preheated pizza stone.
    Close the lid and cook until the base is crispy and the cheese has melted.
    Repeat with the other pizza.

For the salad:

  • Place lettuce, onion, feta and seeds in a bowl. Drizzle lightly with olive oil and red wine vinegar. Season well and toss.
  • Pile a generous amount of salad on top of each pizza.
    Finish with large chunks of the braaied portobello mushrooms.
    Slice pizzas and serve!
Keyword braai, vegetarian