Grilled Antipasto Pizza
Recipe from
Betty Crocker
Summer pizza? Keep the heat outside with this grilled favorite.
Servings:
8 servings
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
-
1/4 poundsmall whole mushrooms (1 1/2 cups)see savings
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1 mediumyellow bell pepper, cut into 8 piecessee savings
-
1/4 cupItalian dressingsee savings
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1 packageprebaked original Italian pizza crust (12 inch, 14 ounces)see savings
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1 cupshredded mozzarella cheese (4 ounces)see savings
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2plum (Roma) tomatoes, thinly slicedsee savings
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4 mediumgreen onions, sliced (1/4 cup)see savings
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1/4 cupsliced ripe olivessee savings
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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
Per serving: 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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