Grilled Fresh Veggie Pizza
Recipe from Pillsbury Pizza Crust


Grilled Fresh Veggie Pizza

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Ingredients
  • 1-1/2  cups
    thin slivers red and/or yellow bell peppers
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  • 1  cup
    thin slivers sweet onion
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  • 1  cup
    sliced baby portobello (cremini) mushrooms
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  • 1  cup
    sliced zucchini
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  • 1/4  cup
    purchased French vinaigrette or Italian salad dressing
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  • 1  can (11 oz)
    Pillsbury® refrigerated thin crust pizza dough
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  • 1  container (6.5 oz)
    savory gourmet spreadable cheese with savory vegetables
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  • 1  cup
    finely shredded mozzarella cheese (4 oz)
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  • 3/4  cup
    quartered grape or cherry tomatoes
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Directions
1.
Heat gas or charcoal grill to medium heat. In large bowl, combine bell peppers, onion, mushrooms, zucchini, and vinaigrette; toss to coat.
2.
Place vegetables in grill basket. Place basket on gas grill over medium-high heat or on charcoal grill 4-6 inches from medium-high coals. Cook 8-12 minutes or until tender, stirring once or twice.
3.
Meanwhile, cut 14x14-inch piece of heavy duty foil; spray foil with cooking spray. Place dough on foil; starting at center pres dough to 12-inch round. Place dough on grill (after vegetables are grilled), foil side down. Cook, uncovered, 3 minutes or until bottom of crust is light golden brown. Remove from grill.
4.
Using wide spatula, flip crust over so uncooked side is down. Spread gourmet cheese spread evenly over crust; top with grilled vegetables. Sprinkle with mozzarella cheese and tomatoes.
5.
Place pizza onto grill, foil side down. Cook, covered, an additional 3-4 minutes or until crust is golden brown and cheese begins to melt.
Nutrition information
Calories 280, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 510 mg, Carbohydrate 25 g, Fiber 1 g, Protein 9 g, Daily Values: Vitamin A 20%, Vitamin C 25%. Percent Daily Values are based on a 2,000 calorie diet
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