Grilled Artichoke Mushroom Pizza
Elevate pizza night with this mouthwatering Grilled Artichoke Mushroom Pizza, a gourmet delight that's both rustic and full of bold, savory flavors. Featuring a golden, crispy crust cooked to perfection on the grill (or oven-baked for convenience), this pizza is topped with tender marinated artichoke hearts, earthy cremini mushrooms, and a luscious blend of melted mozzarella and Parmesan cheeses. Enhanced with aromatic minced garlic, fresh basil, and a hint of spice from optional red pepper flakes, this recipe is a perfect balance of simplicity and elegance. Ready in just 35 minutes from prep to plate, it’s ideal for weeknight dinners or entertaining guests. Customize it with your favorite toppings or enjoy it as-is—it’s sure to be a hit for any pizza lover!
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Recipe Information
Ingredients
- 1 ball (approximately 12 oz) Pizza dough
- 2 tablespoons Olive oil
- 1 cup Marinated artichoke hearts, drained and chopped
- 1 cup Cremini mushrooms, thinly sliced
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tablespoons Fresh basil leaves, chopped
- 0.25 teaspoon Red pepper flakes (optional)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your grill to medium-high heat (around 450°F). If using an oven, preheat to 475°F and place a pizza stone or inverted baking sheet in the oven to heat.
On a lightly floured surface, roll out the pizza dough into a 12-inch circle. Transfer the rolled-out dough to a large piece of parchment paper for easy handling.
Brush the top of the dough with 1 tablespoon of olive oil. Minimize toppings near the edges to allow for a crispy crust during grilling or baking.
In a medium bowl, toss the artichoke hearts and mushrooms with the minced garlic, remaining 1 tablespoon of olive oil, salt, and black pepper.
Carefully transfer the pizza dough (on the parchment paper) to the grill or oven. Grill/bake for 3-4 minutes until the bottom is lightly cooked and has grill marks or golden edges. Flip and grill/bake for another 2 minutes, then remove from heat.
Spread the artichoke and mushroom mixture evenly over the crust. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
If grilling, return the pizza to the grill, close the lid, and cook for an additional 5-7 minutes until the cheese melts and bubbles. If baking, slide the pizza (without parchment) onto the preheated pizza stone/baking sheet and bake for 7-10 minutes.
Remove the pizza from the grill/oven and let it rest for 2-3 minutes. Top with chopped fresh basil and a pinch of red pepper flakes if desired.
Slice into wedges and serve hot. Enjoy your Grilled Artichoke Mushroom Pizza!
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 9.3 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1820 mg | 140% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1514 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
