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Grilled Fresh Vegetable Pizza

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Refrigerated pizza crust lays the groundwork for veggies.
Jul 22, 2013

Ingredients

  • 1 cup (250 mL) fresh small broccoli florets
  • 1 can Pillsbury* Refrigerated Pizza Crust
  • 2 tsp (10 mL) olive oil
  • 1 small yellow summer squash, sliced lengthwise
  • 1/2 cup (125 mL) pizza sauce
  • 2 Italian plum tomatoes, sliced
  • 1 1/2 cups (375 mL) shredded mozzarella cheese

Steps

  • 1
    Heat grill. In small microwave-safe bowl, combine broccoli and 3 tablespoons water; cover with microwave-safe plastic wrap. Microwave on HIGH for 2 to 3 minutes or until broccoli is bright green. Drain; set aside.
  • 2
    Cut 18x12-inch sheet of heavy-duty foil; spray with nonstick cooking spray. Unroll dough; place on sprayed foil. Starting at centre, press out dough with hands to form 13x9-inch rectangle. Brush dough with 1 teaspoon of the oil. Brush squash with remaining teaspoon oil.
  • 3
    When ready to grill, place squash on grill. Invert dough onto grill rack and peel off foil. Cook on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals for 3 to 5 minutes or until bottom of dough is golden brown and squash is crisp-tender and grill-marked, turning squash occasionally.
  • 4
    Remove squash from grill; place on cutting board. Cut squash into bite-sized pieces. Turn dough; grill 1 to 2 minutes or until bottom is set. Carefully remove from grill. Top crust with pizza sauce, tomatoes, squash and broccoli. Sprinkle with cheese.
  • 5
    Return pizza to grill. Cook an additional 3 to 5 minutes or until crust is browned and thoroughly cooked, and cheese is melted.

Nutrition Information

370 Calories, 13g Total Fat, 20g Protein, 42g Total Carbs, 7g Sugars

Nutrition Facts

Serving Size: 4 Servings
Calories
370
Total Fat
13g
Saturated Fat
6g
Cholesterol
25mg
Sodium
750mg
Total Carbs
42g
Dietary Fiber
4g
Sugars
7g
Protein
20g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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