INGREDIENTS
1 1/2
cups thin slivers red and/or yellow bell peppers
1
cup thin slivers sweet onion
1
cup sliced baby portobello (cremini) mushrooms
1/4
cup purchased French vinaigrette or Italian salad dressing
1
can (11 oz) Pillsbury® refrigerated thin crust pizza dough
1
container (6.5 oz) savory gourmet spreadable cheese with savory vegetables
1
cup finely shredded mozzarella cheese (4 oz)
3/4
cup quartered grape or cherry tomatoes
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 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until tender, stirring once or twice.
3
Meanwhile, cut 14 x 14-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 to 4 minutes or until crust is golden brown and cheese begins to melt.
High Altitude (3500-6500 ft)
You can be the first of our members to weigh in on this recipe!
You can be the first of our members to weigh in on this recipe!