Grilled Antipasto Pizza
Recipe from Betty Crocker

Summer pizza? Keep the heat outside with this grilled favorite.


Grilled Antipasto Pizza

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Servings: 8 servings
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Appetizers, Grilling, Pizza, Pizza, Vegetarian
 
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Ingredients
  • 1/4   pound
    small whole mushrooms (1 1/2 cups)
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  • 1   medium
    yellow bell pepper, cut into 8 pieces
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  • 1/4   cup
    Italian dressing
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  • 1   package
    prebaked original Italian pizza crust (12 inch, 14 ounces)
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  • 1   cup
    shredded mozzarella cheese (4 ounces)
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  • 2  
    plum (Roma) tomatoes, thinly sliced
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  • 4   medium
    green onions, sliced (1/4 cup)
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  • 1/4   cup
    sliced ripe olives
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Directions
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.
Nutrition information
Calories 220 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 500mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 3g); Protein 9g. Daily Values: Vitamin A 6%; Vitamin C 25%; Calcium 10%; Iron 10%. Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Lean Meat; 1 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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