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"disqusTitle": "On the Grill for Father's Day: Grilled Pizza with Wild Mushrooms, Caramelized Onions, and Fontina",
"title": "On the Grill for Father's Day: Grilled Pizza with Wild Mushrooms, Caramelized Onions, and Fontina",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not going to lie, grilling pizza is not an easy task. It takes a bit of patience and quite a bit of practice, and if your grill is too hot you can easily burn the dough (and if it’s not hot enough, your dough won’t cook through). I know because I’ve done all these things. But it really is worth it. Grilling your pizza adds smoky flavor to the entire thing, and it is definitely an event.\u003c/p>\n\u003cp>First off, a word about the dough. Now, you probably aren’t going to go to the trouble of making your own, although I would always recommend it. Especially because you can now easily find pretty decent pre-made pizza dough at shops like Whole Foods and Trader Joe’s. It typically comes in a 12 to 16oz balls. Just make sure that whatever dough you do make or purchase isn’t overly sticky and floppy or your dough will slide right through the grate. You want a thicker, more substantial dough.\u003c/p>\n\u003cp>Bring your dough to room temperature for an hour before you start. You can do this while you get the toppings ready.\u003c/p>\n\u003cp>With sweet caramelized onions, nutty fontina cheese, and a bunch of garlic-kissed earthy wild mushrooms, this is one of my favorite pizzas, but feel free to use your favorite toppings using this method. This is what’s known as a white pizza, meaning it has no tomato sauce. I find that works well on the grill because the sauce does tend to make the crust a bit soggy if you over-do it.\u003c/p>\n\u003cp>The first step is to grill one side of the crust to get the crust to set. Then pull it off the grill and top the grilled side. Put the ungrilled side back onto the grill grate, and then cover the grill to mimic an oven so that the cheese will melt. This is where things can get tricky. I find that if the coals are too hot, your pizza will burn before the dough cooks through. A medium fire should do just fine. But make sure you move that dough around and rotate it so that you don’t end up in a hot spot. You want to evenly cook the dough on both sides. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you do it right, you will be rewarded with an exemplary pizza. And your entire family and all your friends will think you are pretty damn amazing because you can make a pizza on the grill.\u003c/p>\n\u003cfigure id=\"attachment_110130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cooked-sliced.jpg\" alt=\"Wild Mushroom Grilled Pizza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Grilled Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Wild Mushroom Grilled Pizza\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes two 12-inch pizzas; serves 4 to 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 large yellow onion, thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 12 oz wild mushrooms, chopped\u003c/li>\n\u003cli>1 tsp minced fresh rosemary\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>Two 14-oz balls purchased pizza dough\u003c/li>\n\u003cli>1 cup shredded fontina or mozzarella cheese\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-shrooms.jpg\" alt=\"Chop the wild mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt the butter along with a drizzle of olive oil. Add the onions and a pinch of salt and cook, stirring, until golden and caramelized, about 10–15 minutes. Using a slotted spoon or tongs, transfer to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_110124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cook-onions.jpg\" alt=\"Caramelize the onions\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110124\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caramelize the onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes. Transfer to the bowl with the onions.\u003c/li>\n\u003cfigure id=\"attachment_110149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-shrooms-cook1.jpg\" alt=\"Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium direct heat. Clean the grill grate.\u003c/li>\n\u003cli>Pull out each piece of dough into a 12-inch round, then place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil. Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_110157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-stretch-dough.jpg\" alt=\"Pull out each piece of dough into a 12-inch round\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out each piece of dough into a 12-inch round \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-oil-dough.jpg\" alt=\"Place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-dough-grill-oil.jpg\" alt=\"Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet. Repeat with the 2nd dough round.\u003c/li>\n\u003cfigure id=\"attachment_110139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-dough-turn-grill.jpg\" alt=\"Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-grilled-crust.jpg\" alt=\"The grilled side up pizza on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grilled side up pizza on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Top the grilled side of the pizza evenly with half the mushroom-onion mixture, then the cheese. Put the dough round back on the grill. Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza. Repeat with the 2nd dough round. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_110123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-add-onions-shrooms2.jpg\" alt=\"Top the grilled side of the pizza evenly with half the mushroom-onion mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the grilled side of the pizza evenly with half the mushroom-onion mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt.jpg\" alt=\"Then add the cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add the cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-on-grill.jpg\" alt=\"Put the dough round back on the grill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the dough round back on the grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt.jpg\" alt=\"Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cooked-slice.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-sliced-pie.jpg\" alt=\"Wild Mushroom Grilled Pizza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Grilled Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Flame-licked pizza topped with earthy mushrooms, sweet onions, and nutty fontina is what’s on our menu this Father’s Day. ",
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"description": "Flame-licked pizza topped with earthy mushrooms, sweet onions, and nutty fontina is what’s on our menu this Father’s Day. ",
"title": "On the Grill for Father's Day: Grilled Pizza with Wild Mushrooms, Caramelized Onions, and Fontina | KQED",
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"headline": "On the Grill for Father's Day: Grilled Pizza with Wild Mushrooms, Caramelized Onions, and Fontina",
"datePublished": "2016-06-19T09:06:50-07:00",
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"name": "Wendy Goodfriend",
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"slug": "on-the-grill-for-fathers-day-grilled-pizza-with-wild-mushrooms-caramelized-onions-and-fontina",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not going to lie, grilling pizza is not an easy task. It takes a bit of patience and quite a bit of practice, and if your grill is too hot you can easily burn the dough (and if it’s not hot enough, your dough won’t cook through). I know because I’ve done all these things. But it really is worth it. Grilling your pizza adds smoky flavor to the entire thing, and it is definitely an event.\u003c/p>\n\u003cp>First off, a word about the dough. Now, you probably aren’t going to go to the trouble of making your own, although I would always recommend it. Especially because you can now easily find pretty decent pre-made pizza dough at shops like Whole Foods and Trader Joe’s. It typically comes in a 12 to 16oz balls. Just make sure that whatever dough you do make or purchase isn’t overly sticky and floppy or your dough will slide right through the grate. You want a thicker, more substantial dough.\u003c/p>\n\u003cp>Bring your dough to room temperature for an hour before you start. You can do this while you get the toppings ready.\u003c/p>\n\u003cp>With sweet caramelized onions, nutty fontina cheese, and a bunch of garlic-kissed earthy wild mushrooms, this is one of my favorite pizzas, but feel free to use your favorite toppings using this method. This is what’s known as a white pizza, meaning it has no tomato sauce. I find that works well on the grill because the sauce does tend to make the crust a bit soggy if you over-do it.\u003c/p>\n\u003cp>The first step is to grill one side of the crust to get the crust to set. Then pull it off the grill and top the grilled side. Put the ungrilled side back onto the grill grate, and then cover the grill to mimic an oven so that the cheese will melt. This is where things can get tricky. I find that if the coals are too hot, your pizza will burn before the dough cooks through. A medium fire should do just fine. But make sure you move that dough around and rotate it so that you don’t end up in a hot spot. You want to evenly cook the dough on both sides. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you do it right, you will be rewarded with an exemplary pizza. And your entire family and all your friends will think you are pretty damn amazing because you can make a pizza on the grill.\u003c/p>\n\u003cfigure id=\"attachment_110130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cooked-sliced.jpg\" alt=\"Wild Mushroom Grilled Pizza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Grilled Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Wild Mushroom Grilled Pizza\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes two 12-inch pizzas; serves 4 to 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 large yellow onion, thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 12 oz wild mushrooms, chopped\u003c/li>\n\u003cli>1 tsp minced fresh rosemary\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>Two 14-oz balls purchased pizza dough\u003c/li>\n\u003cli>1 cup shredded fontina or mozzarella cheese\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-shrooms.jpg\" alt=\"Chop the wild mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt the butter along with a drizzle of olive oil. Add the onions and a pinch of salt and cook, stirring, until golden and caramelized, about 10–15 minutes. Using a slotted spoon or tongs, transfer to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_110124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cook-onions.jpg\" alt=\"Caramelize the onions\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110124\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cook-onions-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caramelize the onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes. Transfer to the bowl with the onions.\u003c/li>\n\u003cfigure id=\"attachment_110149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-shrooms-cook1.jpg\" alt=\"Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-shrooms-cook1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms, rosemary, and garlic and cook, stirring, until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium direct heat. Clean the grill grate.\u003c/li>\n\u003cli>Pull out each piece of dough into a 12-inch round, then place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil. Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_110157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-stretch-dough.jpg\" alt=\"Pull out each piece of dough into a 12-inch round\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-stretch-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out each piece of dough into a 12-inch round \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-oil-dough.jpg\" alt=\"Place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-oil-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each on a parchment-lined baking sheet. For each dough round, brush one side lightly with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-dough-grill-oil.jpg\" alt=\"Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-grill-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lay the dough round on the grill, olive oil–side down. Brush the top of the dough lightly with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet. Repeat with the 2nd dough round.\u003c/li>\n\u003cfigure id=\"attachment_110139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-dough-turn-grill.jpg\" alt=\"Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-dough-turn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the dough until set (it should have grill marks), rotating the dough occasionally once you can move it, then using tongs and/or a wide spatula, turn the pizza over onto the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-grilled-crust.jpg\" alt=\"The grilled side up pizza on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-crust-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grilled side up pizza on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Top the grilled side of the pizza evenly with half the mushroom-onion mixture, then the cheese. Put the dough round back on the grill. Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza. Repeat with the 2nd dough round. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_110123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-add-onions-shrooms2.jpg\" alt=\"Top the grilled side of the pizza evenly with half the mushroom-onion mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-add-onions-shrooms2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the grilled side of the pizza evenly with half the mushroom-onion mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt.jpg\" alt=\"Then add the cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-grilled-cheese-to-melt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add the cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-on-grill.jpg\" alt=\"Put the dough round back on the grill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the dough round back on the grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt.jpg\" alt=\"Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-on-grill-cheese-melt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and let cook until the cheese is melted and bubbly and the dough is cooked through, rotating the pizza every so often to avoid hot spots and burnt pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-cooked-slice.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-cooked-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pizza-sliced-pie.jpg\" alt=\"Wild Mushroom Grilled Pizza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pizza-sliced-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Grilled Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"radiolab": {
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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