We’re assisting you in making dinnertime simple, efficient, and delectable in collaboration with Hillshire Farm Brand. Here is a delicious recipe for sausage and cauliflower rice that is perfect for a quick snack or weekday meal.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 2 pizzas |
Ingredients
- 2 sheets (12×12 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.
- 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
| Calories | 224 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 361 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
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!
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.
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!
1 word: FYE !!! Soooooo good
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.
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.