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California Grilled Pizza

25 Min(s)
15 Min(s) Prep
10 Min(s) Cook
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.
What You Need
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2 servings
Original recipe yields 2 servings
2 sheets (12x12 inches each) Reynolds Wrap® Aluminum Foil
2 (8-inch) pre-baked pizza crust s
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 medium red onion, sliced thin
3 Roma tomatoes, sliced 1/4-inch thick
1/2 cup marinated artichoke hearts, sliced thin
4 baby portabella mushrooms, sliced thin
2 tablespoons chopped fresh basil
1/2 cup shredded mozzarella cheese
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
1
Preheat grill to medium-high. Place each pizza crust on a sheet of 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.
Kitchen Tips
Tip 1
Reynolds Kitchens Tip
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
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Original recipe makes 2 pizzas
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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