Mushroom-Pesto Grilled Pizza |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
2. 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.
3. 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.
4. 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.
5. 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.
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