Print Options

Back to Grilled Artichoke-Mushroom Pizza >

Include these items:

Select reviews >

Taste of Home Logo

Grilled Artichoke-Mushroom Pizza

 Grilled Artichoke-Mushroom Pizza
We live on a lake and entertain lots of family and friends. This became one of our favorite summer meals because we're always looking for something new to cook on the grill. —Brenda Waters, Clarkesville, Georgia
6 ServingsPrep: 20 min. Grill: 15 min.


  • 1 prebaked 12-inch pizza crust
  • 1/2 teaspoon olive oil
  • 2/3 cup tomato and basil spaghetti sauce
  • 2 plum tomatoes, sliced
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 2 tablespoons sliced ripe olives, optional
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup crumbled tomato and basil feta cheese
  • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1-1/2 teaspoons minced chives


  • Brush crust with oil. Spread spaghetti sauce over crust to within 1
  • in. of edges. Top with tomatoes, mushrooms, artichokes and olives if
  • desired. Sprinkle with cheeses.
  • Prepare grill for indirect heat. Grill pizza, covered, over medium
  • indirect heat for 12-15 minutes or until cheese is melted and crust
  • is lightly browned. Sprinkle with herbs during the last 5 minutes of

2 of 2

Grilled Artichoke-Mushroom Pizza (continued)

Directions (continued)

  • cooking. Let stand for 5 minutes before slicing. Yield: 6 servings.
Nutritional Facts: 1 slice (calculated without olives) equals 283 calories, 10 g fat (3 g saturated fat), 17 mg cholesterol, 712 mg sodium, 34 g carbohydrate, 1 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.