Mushroom-Pesto Grilled Pizza

(3)
  1 reviews
  • 25 min prep time
  • 25 min total time
  • 6 ingredients
  • 4 servings

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

Directions

  1. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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