"The secret to perfect grilled pizza is to grill the crust first, then add the toppings. Serve one slice as an appetizer or two with a salad for a simple supper." — Pillsbury® Pizza Crust
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sliced fresh mushrooms, such as button, stemmed shiitake, oyster or chanterelle
1 (13.8 ounce) can
Pillsbury® refrigerated classic pizza crust
shredded Italian cheese blend
Coarsely chopped fresh basil
I decided to add a little bit of tomato sauce. I put in 2 cups shitake and 1 cup oyster mushrooms with the basil pesto and Italian cheese. Great recipe! I need to do this again tomorrow!
Oh boy! this pizza was incredible! I made it using Easy Pesto recipe found on this site (two days prior)and used more like 2/3 of a cup instead, like a previous reviewer I sauteed 1/4 of an onion and a large garlic clove in olive oil, I didn't have italian cheese blend so I used mozzarella, next time I will cut the pizza dough in 4 parts we have a gas grill and doesn't heat evenly our pizza got burned in some places, tonight i just tossed a green salad for an awesome healthy dinner.Try making your own pesto it's soooo worth it. Can't wait to make it again!
This was amazing. Someone used up our mushrooms (ahem wife... :) ) so I just sauteed onions and garlic in place of the mushrooms. Pretty awesome.
Yum! Fun, easy and delicious! The only change I made was to saute the mushrooms in oil and garlic - very good!
Wow - this pizza was excellent - full of flavor! I used shiitake mushrooms and a Boboli shell (instead of Pilsbury dough). A simple, delicious recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom-Pesto Grilled Pizza
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 227
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