Taste of Home
Grilled Veggie Pizza
TOTAL TIME: Prep: 30 min. Bake: 10 min.
YIELD: 6 servings.
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado
Ingredients
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8 small fresh mushrooms, halved
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1 small zucchini, cut into 1/4-inch slices
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1 small sweet yellow pepper, sliced
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1 small sweet red pepper, sliced
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1 small onion, sliced
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1 tablespoon white wine vinegar
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1 tablespoon water
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4 teaspoons olive oil, divided
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2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 prebaked 12-inch thin whole wheat pizza crust
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1 can (8 ounces) pizza sauce
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2 small tomatoes, chopped
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2 cups shredded part-skim mozzarella cheese
Directions
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1.
In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once.
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2.
Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.
Nutrition Facts
1 piece: 274 calories, 11g fat (5g saturated fat), 22mg cholesterol, 634mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable.
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