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Grilled Fresh Vegetable Pizza

grilled fresh vegetable pizza Side
Grilled Fresh Vegetable Pizza
  • Prep 30 min
  • Total 30 min
  • Servings 4
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Refrigerated pizza crust lays the groundwork for veggies. ...MORE + LESS -

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

Hide Images
  • 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

Nutrition Facts

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

© 2018 ®/TM General Mills All Rights Reserved

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