Mushroom-Pesto Grilled Pizza

Mushroom-Pesto Grilled Pizza


"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 498 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 1113 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
  2. In 8-inch skillet, heat 3 teaspoons of the oil over medium-high heat. Cook mushrooms in oil 4 to 6 minutes, stirring frequently, until liquid is absorbed; season with salt and pepper, if desired. Set aside.
  3. Cut 18x12-inch sheet of heavy-duty foil; spray with cooking spray. Unroll dough; place on sprayed foil. Press out dough with hands to form 13x9-inch rectangle. Brush dough with remaining 1 teaspoon oil.
  4. Turn dough upside down onto grill rack and peel off foil. For two-burner gas grill, place on unheated side. For one-burner gas grill, place on grill over low heat. For charcoal grill, place over drip pan placed next to medium coals. Cook 3 to 5 minutes or until bottom of dough is golden brown. Turn dough; grill 1 to 2 minutes longer or until bottom is set.
  5. Carefully remove crust from grill and place on foil. Spread crust with pesto; top with mushrooms and cheese. Return pizza on foil to grill heated to medium. Cook 3 to 5 minutes or until crust is thoroughly cooked and cheese is melted. Top with basil, if desired.


  • Notes:
  • Use a rimless cookie sheet to transfer pizza to and from grill. Try sun-dried tomato pesto instead of basil pesto.



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 onio...

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!!!