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.

Reynolds Kitchens(R)
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high. Place each pizza crust on a sheet of Reynolds Wrap® Aluminum Foil; set aside.

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  • Heat olive oil in a small skillet over medium heat. Add garlic and onion; cook, stirring frequently, until onion is softened.

  • Brush pizza crust with olive oil mixture; arrange the onion, tomatoes, artichoke hearts, mushrooms and basil on crust. Sprinkle with cheese.

  • Grill pizza on foil sheets in covered grill for 5 to 7 minutes or until cheese is melted.

REYNOLDS KITCHENS TIPS:

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

224 calories; 9.2 g total fat; 11 mg cholesterol; 361 mg sodium. 27 g carbohydrates; 10 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/31/2013
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. Read More
(2)

Most helpful critical review

Rating: 3 stars
07/14/2017
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. Read More
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/31/2013
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. Read More
(2)
Rating: 5 stars
07/31/2013
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. Read More
(2)
Rating: 4 stars
07/31/2014
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 that the video that accompanies this recipe is right next to useless for showing how to grill this pizza so unless you want to watch an advertisement for Reynolds Wrap you can skip the video and go right to making and trying this pizza. Will definitely be making these pizzas again so thanks for posting. Read More
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Rating: 5 stars
10/21/2015
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 moderate...just keep it in longer. I also do this in the oven at 400 degrees for about 10 minutes. I have frozen it after the pizza was grilled or baked and it turned out well as it thawed while baking in the oven. A real keeper! Read More
Rating: 5 stars
01/26/2015
1 word: FYE!!! Soooooo good Read More
Rating: 3 stars
07/14/2017
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. Read More
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Rating: 5 stars
07/28/2018
I sautéed the onions garlic and mushroom first and then set-up the pizza with all ingredients added. The grill was set to 350-400 degrees and we placed pizza directly on grill. Six minutes later our thin crusted pizza was done! Paired with pinot noir and added this recipe to my favs! Read More