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California Grilled Pizza

Reynolds Kitchens

"Cook a fresh pizza topped with mushrooms, onion, and marinated artichoke hearts right on the grill in just minutes using a prebaked pizza crust on sheets of foil to keep everything nice and neat. This recipe makes 2 delicious pizzas."
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20 m servings 224 cals
Original recipe yields 6 servings (2 pizzas)

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill to medium-high. Place each pizza crust on a sheet of Reynolds Wrap(R) Aluminum Foil; set aside.
  2. Heat olive oil in a small skillet over medium heat. Add garlic and onion; cook, stirring frequently, until onion is softened.
  3. Brush pizza crust with olive oil mixture; arrange the onion, tomatoes, artichoke hearts, mushrooms and basil on crust. Sprinkle with cheese.
  4. Grill pizza on foil sheets in covered grill for 5 to 7 minutes or until cheese is melted.


  • Prepare and customize each pizza on its own sheet of Reynolds Wrap® Aluminum Foil and cook on the grill or in the oven for a no cleanup meal.

Nutrition Facts

Per Serving: 224 calories; 9.2 g fat; 27 g carbohydrates; 10 g protein; 11 mg cholesterol; 361 mg sodium. Full nutrition

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Read all reviews 5
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Super tasty. I prebaked crust, added toppings, and finished in the oven, because my pizza was too big to safely get on and off the grill.

I did not use the foil, placed the crust directly on the grill and grilled on low heat watching closely. The crust was pretty good. Both hubby and I thought this pizza was just okay.

This is a delicious pizza and my husband loved it, even though he thought he would miss it being a sauce and pepperoni pizza. Now it is our favorite! No problem grilling it by keeping the heat ...

1 word: FYE !!! Soooooo good

Made this tonight and the pizza turned out really well. I will have to work to perfect the grilling part of it but the pizza tasted great even with a few charred edges. I have to say though tha...