- 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
- 1/2 medium red onion, sliced thin
- 1 sliced vine ripe tomato
- 1/4 cup marinated artichoke hearts, sliced thin
- 4 baby portabella mushrooms, sliced thin
- 2 tablespoons chopped fresh basil
- 1/2 cup shredded mozzarella cheese
- Preheat grill to medium-high. Place each pizza crust on a sheet of Reynolds Wrap(R) 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.