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Grilled Garden Veggie Pizza

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.
Pile on the veggies—the crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. —Diane Halferty, Corpus Christi, Texas

Ingredients

  • 1 medium red onion, cut crosswise into 1/2-inch slices
  • 1 large sweet red pepper, halved, stemmed and seeded
  • 1 small zucchini, cut lengthwise into 1/2-inch-thick slices
  • 1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 prebaked 12-inch thin whole wheat pizza crust
  • 3 tablespoons jarred roasted minced garlic
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1/3 cup torn fresh basil

Directions

  • 1. Brush vegetables with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for onion and pepper, 3-4 minutes per side for zucchini and squash.
  • 2. Separate onion into rings; cut pepper into strips. Spread pizza crust with garlic; sprinkle with 1 cup cheese. Top with grilled vegetables, then remaining cheese.
  • 3. Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with basil.

Nutrition Facts

1 slice: 324 calories, 15g fat (6g saturated fat), 24mg cholesterol, 704mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 fat.

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