Summer pizza? Keep the heat outside with this grilled favorite.
lb small whole mushrooms (1 1/2 cups)
medium yellow bell pepper, cut into 8 pieces
cup Italian dressing
package (14 oz) prebaked original Italian pizza crust (12 inch)
cup shredded mozzarella cheese (4 oz)
plum (Roma) tomatoes, thinly sliced
medium green onions, sliced (1/4 cup)
cup sliced ripe olives
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”).
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.
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.
Place pizza directly on grill over medium heat. Cover grill; cook 8 to 10 minutes or until crust is crisp and cheese is melted.
If you don't have a grill basket, a sheet of heavy-duty foil that has a few holes poked in it also works.
Enjoy this easy grilled vegetable pizza as an appetizer (just cut into small pieces), or serve it as the main course with a fresh spinach salad and watermelon wedges.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.