Grilled Veggie Pizza

Enjoy a cheesy dinner tonight made using Pillsbury® pizza crust and veggies, topped with Alfredo pasta sauce.

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  • prep time 60 min
  • total time 60 min
  • ingredients 12
  • servings 6
 

Ingredients

8
plum (Roma) tomatoes, cut in half lengthwise, seeded
2
portabella mushroom caps (about 6 oz)
1
large green bell pepper
1
large red bell pepper
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
2
tablespoons olive oil
1/2
cup refrigerated Alfredo pasta sauce (from 10-oz container)
1/2
teaspoon Italian seasoning
1/4
cup sliced pimiento-stuffed green olives or sliced ripe olives
2
cups shredded mozzarella cheese (8 oz)
1
tablespoon chopped fresh basil leaves
1
teaspoon chopped fresh thyme leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. Carefully brush oil on grill rack. Place tomatoes, cut sides up, and mushroom caps on grill over medium-high heat. Cover grill; cook tomatoes 4 to 5 minutes, mushrooms 6 to 8 minutes, turning once, until tender. Cool; peel tomatoes and chop. Chop mushrooms; set aside. Cut bell peppers lengthwise into quarters; remove stems and seeds. Place peppers, skin sides down, on grill over medium heat. Cover grill; cook 10 minutes or until skin is blackened. Place peppers in bowl; cover tightly. Cool 5 minutes. Peel off blackened skin; rinse. Chop peppers; set aside.
  • 2 On lightly floured surface, roll dough to 15x11-inch rectangle. Brush with 1 tablespoon of the oil. Place oiled side down on grill over medium heat. Cook 4 to 6 minutes, turning once and brushing with remaining 1 tablespoon oil, until lightly browned and crisp. Place crust on waxed paper-lined cookie sheet. Spread with Alfredo sauce; sprinkle with Italian seasoning. Top with grilled vegetables, olives and cheese. Return pizza to grill until cheese is melted. Sprinkle with basil and thyme.
  • 1 Heat gas or charcoal grill. Carefully brush oil on grill rack. Place tomatoes, cut sides up, and mushroom caps on grill over medium-high heat. Cover grill; cook tomatoes 4 to 5 minutes, mushrooms 6 to 8 minutes, turning once, until tender. Cool; peel tomatoes and chop. Chop mushrooms; set aside. Cut bell peppers lengthwise into quarters; remove stems and seeds. Place peppers, skin sides down, on grill over medium heat. Cover grill; cook 10 minutes or until skin is blackened. Place peppers in bowl; cover tightly. Cool 5 minutes. Peel off blackened skin; rinse. Chop peppers; set aside.
  • 2 On lightly floured surface, roll dough to 15x11-inch rectangle. Brush with 1 tablespoon of the oil. Place oiled side down on grill over medium heat. Cook 4 to 6 minutes, turning once and brushing with remaining 1 tablespoon oil, until lightly browned and crisp. Place crust on waxed paper-lined cookie sheet. Spread with Alfredo sauce; sprinkle with Italian seasoning. Top with grilled vegetables, olives and cheese. Return pizza to grill until cheese is melted. Sprinkle with basil and thyme.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
389
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
8g,
8%
),
Sodium
975mg
975%;
Total Carbohydrate
41g
41%
(Dietary Fiber
3g
3%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.