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

Ingredients

25 m servings 498 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • 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.

Footnotes

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

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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!!!

Other stories that may interest you