Mushroom-Pesto Grilled Pizza

Mushroom-Pesto Grilled Pizza

Pillsbury(R) Pizza Crust 0

"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 25 m {{adjustedServings}} servings 498 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 1113 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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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  • Notes:
  • Use a rimless cookie sheet to transfer pizza to and from grill. Try sun-dried tomato pesto instead of basil pesto.
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Reviews 5

  1. 5 Ratings

Jennie C

I decided to add a little bit of tomato sauce. I put in 2 cups shitake and 1 cup oyster mushrooms with the basil pesto and Italian cheese. Great recipe! I need to do this again tomorrow!


Oh boy! this pizza was incredible! I made it using Easy Pesto recipe found on this site (two days prior)and used more like 2/3 of a cup instead, like a previous reviewer I sauteed 1/4 of an onion and a large garlic clove in olive oil, I didn't have italian cheese blend so I used mozzarella, next time I will cut the pizza dough in 4 parts we have a gas grill and doesn't heat evenly our pizza got burned in some places, tonight i just tossed a green salad for an awesome healthy dinner.Try making your own pesto it's soooo worth it. Can't wait to make it again!


This was amazing. Someone used up our mushrooms (ahem wife... :) ) so I just sauteed onions and garlic in place of the mushrooms. Pretty awesome.