Grilled Garlic Butter Crusted Margherita Pizza

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can Pillsbury™ refrigerated classic pizza crust
Cooking spray
teaspoons olive oil
cups cherry tomatoes, halved
teaspoon chopped roasted garlic or chopped garlic
teaspoon salt
tablespoons butter, softened
tablespoon chopped roasted garlic or chopped garlic
oz fresh mozzarella cheese, thinly sliced
cup fresh basil leaf strips


  1. 1 Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.
  2. 2 In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add tomatoes, 1/2 teaspoon garlic and the salt. Reduce heat to medium; cook 10 to 15 minutes, stirring frequently, until tomatoes are thickened. Set aside; cool slightly.
  3. 3 Turn dough rectangle over directly onto grill rack; peel off foil, and return foil to cookie sheet, sprayed side up. Cook uncovered over medium-low heat 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.
  4. 4 In small bowl, mix butter and 1 tablespoon garlic; spread over dough. Evenly distribute tomato mixture over partially baked crust. Top with cheese. Slide pizza from foil onto grill. Cover grill; cook 3 to 5 minutes longer or until crust is golden brown and cheese is melted. Arrange basil strips over pizza. To serve, cut into 6 rows by 3 rows.




Nutrition Information

Recipe Step Photos

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