Grilled Antipasto Pizza

 

1/4

lb small whole mushrooms (1 1/2 cups)

1

medium yellow bell pepper, cut into 8 pieces

1/4

cup Italian dressing

1

package (14 oz) prebaked original Italian pizza crust (12 inch)

1

cup shredded mozzarella cheese (4 oz)

2

plum (Roma) tomatoes, thinly sliced

4

medium green onions, sliced (1/4 cup)

1/4

cup sliced ripe olives

• 1 Heat gas or charcoal grill. In medium bowl, toss mushrooms, bell pepper and 2 tablespoons of the dressing. Place vegetables in grill basket (grill “wok”).
• 2 Place grill basket on grill over medium heat. Cover grill; cook 4 to 6 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender. Coarsely chop vegetables.
• 3 Brush pizza crust with remaining 2 tablespoons dressing. Sprinkle with 1/2 cup of the cheese. Arrange tomatoes on cheese. Top with grilled vegetables, onions, olives and remaining 1/2 cup cheese.
• 4 Place pizza directly on grill over medium heat. Cover grill; cook 8 to 10 minutes or until crust is crisp and cheese is melted.