GRILLED ANTIPASTO PIZZA

Grilled Antipasto Pizza image

Summer pizza? Keep the heat outside with this grilled favorite.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

1/4 lb small whole mushrooms (1 1/2 cups)
1 medium yellow bell pepper, cut into 8 pieces
1/4 cup Italian dressing
1 package (14 oz) prebaked original Italian pizza crust (12 inch)
1 cup shredded mozzarella cheese (4 oz)
2 plum (Roma) tomatoes, thinly sliced
4 medium green onions, sliced (1/4 cup)
1/4 cup sliced ripe olives

Steps:

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.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g