Grilled Veggie Pizza (1/4 pizza)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 465.9
- Total Fat: 5.9 g
- Cholesterol: 5.0 mg
- Sodium: 719.2 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 4.3 g
- Protein: 10.5 g
View full nutritional breakdown of Grilled Veggie Pizza (1/4 pizza) calories by ingredient
Introduction
Number of Servings: 4
Ingredients
-
Rhodes 100% Whole Wheat Bread Dough, 9 serving
cooked red onion, 1 cup (sliced or chopped)
Summer squash, 2 cup (sliced or chopped)
Green Peppers, 1 cup (sliced or chopped)
Red Ripe Tomatoes, 2 medium whole (2-3/5" dia)
Extra Virgin Olive Oil, 1 tbsp
NATURAL SHREDDED CHEESE - KRAFT NATURAL CHEESE SHREDS - MOZZARELLA FAT FREE, 1 cup
Chef boyardee Pizza Sauce (1serving = 1/4 cup)
Directions
1. Thaw bread dough according to package.
2. Preheat grill on medium. Toss veggies with olive oil (and salt and pepper if desired).
3. Grill veggies covered for 6 minutes or until tender and browned, turning once. Remove from grill and set aside.
4. Reduce grill to medium-low.
5. Cover large cookie sheet with foil: spray with cooking spray. Stretch dough onto foil.
6. Lift dough and foil; place dough side down, on grill, gently peeling off foil. Cover; cook 3 minutes or until bottom is crisp. Turn crust over. Quickly top with veggies and cheese. Cover; cook until bottom is crisp. Slide onto cutting board.
Number of Servings: 4
Recipe submitted by SparkPeople user MICHELLESIED.
2. Preheat grill on medium. Toss veggies with olive oil (and salt and pepper if desired).
3. Grill veggies covered for 6 minutes or until tender and browned, turning once. Remove from grill and set aside.
4. Reduce grill to medium-low.
5. Cover large cookie sheet with foil: spray with cooking spray. Stretch dough onto foil.
6. Lift dough and foil; place dough side down, on grill, gently peeling off foil. Cover; cook 3 minutes or until bottom is crisp. Turn crust over. Quickly top with veggies and cheese. Cover; cook until bottom is crisp. Slide onto cutting board.
Number of Servings: 4
Recipe submitted by SparkPeople user MICHELLESIED.