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Grilled Fresh Vegetable Pizza

(32)
  0 reviews
  • 30 min prep time
  • total time
  • 7 ingredients
  • 4 servings
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Refrigerated pizza crust lays the groundwork for veggies.

Ingredients

1
cup fresh small broccoli florets
1
(13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
2
teaspoons olive oil
1
small yellow summer squash, sliced lengthwise
1/2
cup pizza sauce
2
Italian plum tomatoes, sliced
6
oz. (1 1/2 cups) shredded mozzarella cheese

Steps

  • 1 Heat grill. In small microwave-safe bowl, combine broccoli and 3 tablespoons water; cover with microwave-safe plastic wrap. Microwave on HIGH for 2 to 3 minutes or until broccoli is bright green. Drain; set aside.
  • 2 Cut 18x12-inch sheet of heavy-duty foil; spray with nonstick cooking spray. Unroll dough; place on sprayed foil. Starting at center, press out dough with hands to form 13x9-inch rectangle. Brush dough with 1 teaspoon of the oil. Brush squash with remaining teaspoon oil.
  • 3 When ready to grill, place squash on grill. Invert dough onto grill rack and peel off foil. Cook on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals for 3 to 5 minutes or until bottom of dough is golden brown and squash is crisp-tender and grill-marked, turning squash occasionally.
  • 4 Remove squash from grill; place on cutting board. Cut squash into bite-sized pieces. Turn dough; grill 1 to 2 minutes or until bottom is set. Carefully remove from grill. Top crust with pizza sauce, tomatoes, squash and broccoli. Sprinkle with cheese.
  • 5 Return pizza to grill. Cook an additional 3 to 5 minutes or until crust is browned and thoroughly cooked, and cheese is melted.
  • 1 Heat grill. In small microwave-safe bowl, combine broccoli and 3 tablespoons water; cover with microwave-safe plastic wrap. Microwave on HIGH for 2 to 3 minutes or until broccoli is bright green. Drain; set aside.
  • 2 Cut 18x12-inch sheet of heavy-duty foil; spray with nonstick cooking spray. Unroll dough; place on sprayed foil. Starting at center, press out dough with hands to form 13x9-inch rectangle. Brush dough with 1 teaspoon of the oil. Brush squash with remaining teaspoon oil.
  • 3 When ready to grill, place squash on grill. Invert dough onto grill rack and peel off foil. Cook on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals for 3 to 5 minutes or until bottom of dough is golden brown and squash is crisp-tender and grill-marked, turning squash occasionally.
  • 4 Remove squash from grill; place on cutting board. Cut squash into bite-sized pieces. Turn dough; grill 1 to 2 minutes or until bottom is set. Carefully remove from grill. Top crust with pizza sauce, tomatoes, squash and broccoli. Sprinkle with cheese.
  • 5 Return pizza to grill. Cook an additional 3 to 5 minutes or until crust is browned and thoroughly cooked, and cheese is melted.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
370
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
6g
30%
Cholesterol
25mg
8%
Sodium
750mg
31%
Total Carbohydrate
42g
14%
Dietary Fiber
4g
16%
Sugars
7g
7%
Protein
20g
20%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
45%
45%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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