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Grilled Veggie Pizza Alfredo




Source of Recipe


Woman's Day Magazine


List of Ingredients




Planning Tip:
Prepare all ingredients and take to the grill along with a small cutting board and knife.

1 tube (10 oz) refrigerated pizza crust
1 lb whole portobello mushrooms, stems removed
1 each red and yellow bell pepper, quartered and cored
1 each medium zucchini and yellow summer squash, cut lengthwise in 1/2-in.-thick slices
Nonstick cooking spray
3/4 tsp salt
1 cup bottled reduced-fat mushroom Alfredo sauce
5 oz smoked mozzarella cheese, shredded (11/4 cups)



Recipe



1. Heat barbecue grill. Lightly dust 2 cookie sheets with flour.

2. On a lightly floured surface, press pizza dough into a 15 x 11-in. rectangle. Cut in quarters; place 2 pieces on each floured cookie sheet.

3. Lightly coat vegetables with nonstick cooking spray, then sprinkle with salt.

4. Grill vegetables 4 to 6 in. above heat source, turning once: mushrooms and peppers 10 to 12 minutes (mushrooms should be tender and peppers charred), squashes 8 to 10 minutes until tender. Cut mushrooms and peppers in 1/2-in.-wide slices; cut squashes in half crosswise.

5. Grill 2 pieces of pizza dough at a time, 1 minute or until the undersides are nicely browned. Using tongs, turn dough over and grill 30 seconds or until undersides stiffen. Return to cookie sheets; repeat with remaining dough.

6. Spread crusts evenly with Alfredo sauce. Top with grilled vegetables and cheese.

7. Grill 2 pizzas at a time, covered, 2 to 3 minutes until cheese melts, making sure undersides of pizzas don’t burn. (If using grill pan [see Indoor Grilling, page 000], broil pizzas just until the cheese melts.)