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READY IN 25 mins

Mushroom-Pesto Grilled Pizza

Read Reviews (3)

"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

Ingredients Edit and Save

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Types of Cooking Oil

Original recipe makes 4 servings Change Servings

4 teaspoons olive oil
3 cups sliced fresh mushrooms, such as button, stemmed shiitake, oyster or chanterelle
1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust

1/3 cup basil pesto
1 cup shredded Italian cheese blend
Coarsely chopped fresh basil (optional)

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Directions

Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
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.
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.
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.
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.

Kitchen-Friendly View

PREP 25 mins
READY IN 25 mins

Footnotes

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

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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!

—lvmy2girls

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Jun 25, 2012

This was amazing. Someone used up our mushrooms (ahem wife... :) ) so I just sauteed onions and garlic in place of the mushrooms. Pretty awesome.

—MTCHYG

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3 Ratings

Aug 26, 2012

Yum! Fun, easy and delicious! The only change I made was to saute the mushrooms in oil and garlic - very good!

—WEBANGEL14

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Nutrition

Calories
498 kcal
25%

Carbohydrates
50.8 g
16%

Cholesterol
29 mg
10%

Fat
25.2 g
39%

Fiber
2.6 g
10%

Protein
19.6 g
39%

Sodium
1113 mg
45%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mushroom-Pesto Grilled Pizza

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 498
Calories from Fat: 227

% Daily Value *
Total Fat 25.2g 39 %
Saturated Fat 9g 45 %
Cholesterol 29mg 10 %
Sodium 1113mg 45 %
** Potassium 250mg 7 %
Total Carbohydrates 50.8g 16 %
Dietary Fiber 2.6g 10 %
Protein 19.6g 39 %
** Sugars 6.9g
** Vitamin A 9 %
** Vitamin C 4 %
** Calcium 46 %
** Iron 10 %
** Thiamin 5 %
** Niacin 18 %
** Vitamin B6 5 %
** Magnesium 9 %
** Folate 7 %

* 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.