When the evenings start to cool down, the grill is still the best place to make dinner. This grilled flatbread pizza gets crisp and blistered over the fire, then gets piled high with earthy mushrooms, sweet corn, caramelized red onion, and gooey mozzarella.

The secret is the Brunk Starter Trio Bundle: Everyday Brunk seasons the vegetables, Garlic King brings savory depth, and a touch of Black Blend adds a peppery finish that loves a hot grill.

Ingredients

  • 2 naan breads or thin flatbreads
  • 8 ounces cremini mushrooms, sliced
  • 1 cup corn kernels, fresh or thawed
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups shredded low-moisture mozzarella
  • 1 teaspoon Everyday Brunk Original All Purpose Seasoning
  • 1 teaspoon Brunk Garlic King All Purpose Garlic Seasoning
  • 1/2 teaspoon Brunk Black Blend BBQ Rub
  • 1 tablespoon hot honey, for drizzling
  • Fresh basil or thyme, for finishing
  • Lemon wedges, optional

Instructions

  1. Heat a grill to medium-high, about 425-450°F. Clean the grates and set up a cooler zone for finishing the flatbreads.
  2. Toss the mushrooms, corn, and red onion with 1 tablespoon olive oil, Everyday Brunk, and Garlic King. Grill the vegetables in a grill basket or on a perforated pan for 5-7 minutes, stirring occasionally, until the mushrooms are browned and the corn has a few charred spots.
  3. Brush both sides of the flatbreads lightly with the remaining olive oil. Place them on the hot grates for 1-2 minutes per side, just until they begin to crisp and show grill marks.
  4. Move the flatbreads to the cooler zone. Divide the mozzarella over the tops, then scatter on the grilled vegetables. Dust the pizzas with Black Blend.
  5. Close the lid and grill for 3-5 minutes, rotating once if needed, until the bottoms are crisp and the cheese is melted. Keep a close eye on the edges.
  6. Drizzle with hot honey and finish with fresh basil or thyme. Slice into wedges and serve with lemon wedges if you like a bright pop at the end.

Tips from the Brunk crew

Use a thin flatbread so it crisps before the toppings overcook, and keep the cheese a little shy of the edges to prevent flare-ups. For an extra smoky finish, add Black Blend after the pizza comes off the grill instead of before.