• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12
MineralsCopper, Chromium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 teaspoons olive oil

  2. 3 cups sliced fresh mushrooms, such as button, stemmed shiitake, oyster or chanterelle

  3. 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

  4. 1/3 cup basil pesto

  5. 1 cup shredded Italian cheese blend (4 oz)

  6. Optional Coarsely chopped fresh basil

Instructions Jump to Ingredients ↑

  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.

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

  4. Try sun-dried tomato pesto instead of basil pesto.

  5. High Altitude (3500-6500 ft)

  6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  7. Calories 510 (Calories from Fat 230),


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