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 super. Find this recipe and more on newsstands now!

(3)
1 reviews.
Save and Share
  • prep time 25 min
  • total time 25 min
  • ingredients 6
  • servings 4
 

Ingredients

4
teaspoons olive oil
3
cups sliced fresh mushrooms, such as button, stemmed shiitake, oyster or chanterelle
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1/3
cup basil pesto
1
cup shredded Italian cheese blend (4 oz)

Optional

Coarsely chopped fresh basil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 1 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.
  • 2 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.

EXPERT TIPS

toggle

Expert Tips

Use a rimless cookie sheet to transfer pizza to and from grill.

Try sun-dried tomato pesto instead of basil pesto.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
1120mg
1120%;
Total Carbohydrate
50g
50%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
30%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 1 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.