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1
Preheat a grill on medium-high heat.
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2
In a large saute pan, cook the mushrooms in 3 tablespoons olive oil over high heat.
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3
Cook until the mushrooms are nice and golden.
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4
Lower the heat to medium and add the garlic and rosemary; season with salt and pepper.
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5
Be careful not to burn.
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6
Cook another few minutes, or until the garlic is fragrant.
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7
Meanwhile, prep each of the ingredients by placing them in a separate bowl, ready for quick access at the grill.
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8
Mix the parmesan and mozzarella in one small bowl and the marinara and wine in a second small bowl.
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9
On a lightly-floured surface, unfold the dough and cut it into quarters.
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10
Brush the top side of the dough with some of the remaining olive oil and flip onto the nonstick foil.
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11
Brush the second side with olive oil.
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12
With all the ingredients within hand's reach at the grill, slide the oiled crusts onto the grill and cook just until they begin to puff, 3 minutes.
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13
With 2 spatulas or tongs, carefully flip the crusts.
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14
Immediately spread the crusts with the marinara sauce, sprinkle with half the cheese, top with the cooked mushrooms, and the other half of the cheese.
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15
Close the lid of the grill and cook just until the cheese is melted, about 2 to 3 minutes.
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16
Be careful not to burn the crust.
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17
Cook's Note: If you don't have a grill cover, use a large metal bowl or aluminum foil.
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18
Serve immediately.
