Healthified Grilled Antipasto Pizza

 

1/3

lb small whole mushrooms (2 cups)

2

medium yellow bell peppers, cut into 16 pieces

1/4

cup fat-free Italian dressing

1

package (14 oz) prebaked original Italian pizza crust (12 inch)

2/3

cup shredded, partially skimmed mozzarella cheese (3 oz)

3

plum (Roma) tomatoes, thinly sliced

8

medium green onions, sliced (1/2 cup)

1/4

cup sliced ripe olives

• 1 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”).
• 2 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.
• 3 Brush pizza crust with remaining 2 tablespoons dressing. Sprinkle with 1/3 cup of the cheese. Arrange tomatoes on cheese. Top with grilled vegetables, onions, olives and remaining 1/3 cup cheese.
• 4 Place pizza directly on grill over medium heat. Cover grill; cook 8 to 10 minutes or until crust is crisp and cheese is melted.