-
8 small fresh mushrooms, halved
-
1 small zucchini, cut into 1/4-inch slices
-
1 small sweet yellow pepper, sliced
-
1 small sweet red pepper, sliced
-
1 small onion, sliced
-
1 tablespoon white wine vinegar
-
1 tablespoon water
-
4 teaspoons olive oil, divided
-
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
1 prebaked 12-inch thin whole wheat pizza crust
-
1 can (8 ounces) Alberto pizza sauce
-
2 small tomatoes, chopped
-
2 cups shredded part-skim mozzarella cheese
INSTRUCTIONS
-
In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once.
-
Prepare grill for indirect heat. Brush crust with remaining oil; spread with Alberto pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.
Yield: 6 servings.
Back |