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Life without olives
          is the pits!

EVOO

Grilled Portobello Mushroom Pizza

Adapted from Pizza by Diane Morgan and Tony Gemignani, available at Extra Virgin, an Olive Ovation

Ingredients

Pizza dough for grilling:

  • 1 package active dry yeast
  • ¾ cup + 1 tablespoon lukewarm water
  • ¼ cup rye or whole wheat flour
  • 2 tablespoons extra virgin olive oil, such as Reale Tenutagiorgi, plus more to grease the bowl
  • 11/4 teaspoons kosher salt
  • 13/4 cups flour plus more for dusting

To make the pizza:

  • ¼ cup pesto homemade or store bought such as Ciacco
  • 2 tablespoons extra virgin olive oil, such as Reale Tenutagiorgi, plus more for brushing
  • 2 large Portobello mushrooms, stems and gills removed
  • 8 green onions, trimmed
  • 4 ounces Fontina cheese, thinly sliced
  • freshly ground pepper
  • flour and medium-grind cornmeal for dusting
  • vegetable oil for brushing the grill

Preparation

Dissolve yeast in ¼ cup of the warm water. Add the rye or wheat flour, mix with a wooden spoon, cover with plastic wrap and let rise 20-30 minutes. Add the remaining water, olive oil and flour. Mix with a wooden spoon. Turn dough out onto a lightly floured surface and knead 10-12 minutes until soft and elastic.
Generously oil a large bowl, add the dough and turn to completely coat. Cover with plastic wrap then a damp kitchen towel. Set the dough in a warm place until doubled in volume, about 2 hours. Punch it down, cover and let rise another 40 minutes.
Prepare a hot charcoal fire or preheat a gas grill with the center burner on high and surrounding burners on medium-low. Brush both sides of onions and mushrooms with olive oil and place on grill. Grill the onions about 2 minutes per side until grill marks appear and grill the mushrooms 3-4 minutes per side until tender, but still firm. Set onions aside. Slice mushrooms into ½ inch strips. Dust a pizza peel with the flour and cornmeal. On a separate floured surface, roll out the dough until 12-13 inches in diameter and ¼ inch thick. Transfer to the pell and gently shake to be sure that it moves freely. Brush the grill with vegetable oil and slide the dough onto the center. Grill 1-2 minutes until light grill marks appear. Using the peel, flip the crust and remove it from the grill. Turn the center burner to medium or move some coals away from the center and cover the grill. Spread the pesto leaving a 1 inch border. Arrange the mushrooms then the fontina over the mushrooms. Sprinkle with pepper. Slide back on the grill, cover and bake about 7 minutes until crisp on the bottom and the cheese is melted. Remove from the grill and arrange the green onions. Cut and serve immediately

From our best area chefs:

Love going to Extra Virgin an Olive Ovation. I want to have everything there in my pantry.
- Ben Poremba, Olio, Elaia

Marianne Prey is a wealth of knowledge. Every time I go in there, I learn something new about olive oil.
- Gerard Craft, Niche, Brasserie, Taste, Pastaria

I like Extra Virgin An Olive Ovation for imported mustards, vinegars and olive oils. Incorporating these ingredients into a dish can change it significantly. For instance, a Zinfandel vinegar over a dessert is divine, and mustard in a soup is quite amazing.
- Natasha Kwan, Frida's Deli