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Start fire in grill, placing rack 5 inches above coals. When coals are almost ready (medium-low), cut 16x12-inch sheet of foil. Roll out pizza dough on foil to 15x10-inch rectangle, freeze on foil 10 minutes for easier handling.
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Meanwhile, in 10-inch skillet over medium heat, heat oil; adding mushrooms and garlic; cook 3 to 5 minutes stirring occasionally until tender. Remove from heat; set aside. When grill is ready, remove dough on foil from freezer; immediately invert onto grill, peeling off foil. Barbecue 3 minutes until set and bottom of crust is lightly browned. Using one or two wide metal spatulas, remove crust to cookie sheet set near grill; carefully turn crust so cooked side is uppermost. Spoon tomatoes over crust, leaving 1-inch border all around; sprinkle with cheese, mushrooms, basil, pepper and salt. Return crust to grill; cover grill, cook 6 to 8 minutes longer until filling is heated through and cheese is melted, watching carefully to prevent bottom of pizza from burning.
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