Ingredients
6
6 servings
- •2 sheets (12x12 inches each) Reynolds Wrap® Aluminum Foil
- •2 (8 inch) pre-baked pizza crusts
- •2 tablespoons olive oil
- •1 teaspoon chopped garlic
- •½ medium red onion, sliced thin
- •1 sliced vine ripe tomato
- •¼ cup marinated artichoke hearts, sliced thin
- •4 baby portabella mushrooms, sliced thin
- •2 tablespoons chopped fresh basil
- •½ cup shredded mozzarella cheese
Instructions
- Preheat grill to medium-high. Place each pizza crust on a sheet of Reynolds Wrap® Aluminum Foil; set aside.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 224
- Carbohydrate: 27g
- Fat: 9g
- Fiber: 2g
- Protein: 10g
- Sugar: 2g
Related Recipes
California Grilled Pizza
California Tortilla Pizzas
Pizza On The Grill II
Thin-Crust Pizza with Roasted Mushrooms and Smoked Bacon
Individual Grilled Veggie Pizzas
Sheet Pan Calzone
Pizza Shells
Pizzadilla (Grilled Pizza Sandwich)
Smoked Salmon Pizza
Red, White, and Green Pizza
Touchdown Pizza
