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