Grilled Antipasto Pizza
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Summer pizza? Keep the heat outside with this grilled favorite.
Ingredients
- 1/4 pound small whole mushrooms (1 1/2 cups)
- 1 medium yellow bell pepper, cut into 8 pieces
- 1/4 cup Italian dressing
- 1 package prebaked original Italian pizza crust (12 inch, 14 ounces)
- 1 cup shredded mozzarella cheese (4 ounces)
- 2 plum (Roma) tomatoes, thinly sliced
- 4 medium green onions, sliced (1/4 cup)
- 1/4 cup sliced ripe olives
- Heat gas or charcoal grill. In medium bowl, toss mushrooms, bell pepper and 2 tablespoons of the dressing. Place vegetables in grill basket (grill "wok").
- Place grill basket on grill over medium heat. Cover grill; cook 4 to 6 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender. Coarsely chop vegetables.
- Brush pizza crust with remaining 2 tablespoons dressing. Sprinkle with 1/2 cup of the cheese. Arrange tomatoes on cheese. Top with grilled vegetables, onions, olives and remaining 1/2 cup cheese.
- Place pizza directly on grill over medium heat. Cover grill; cook 8 to 10 minutes or until crust is crisp and cheese is melted.
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