Use up your garden veggies this summer with this delicious dish!
Ingredients
- 8 small fresh mushrooms, halved
- 1 small zucchini, cut into ¼-inch slices
- 1 small sweet yellow pepper, sliced
- 1 small sweet red pepper, sliced
- 1 small onion, sliced
- 1 tbsp. white wine vinegar
- 1 tbsp. water
- 4 tsp. olive oil, divided
- 2 tsp. fresh basil, minced or ½ tsp. dried
basil - ¼ tsp. salt
- ¼ tsp. pepper
- 1 prebaked 12-inch thin whole wheat pizza
crust - 1 8 oz. can pizza sauce
- 2 small tomatoes, chopped
- 2 cups part-skim mozzarella cheese,
shredded
Directions
- In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil, and seasonings.
- Transfer the mixture to a grill wok or basket.
- Grill covered over medium heat for 8-10 minutes or until tender, stirring once.
- Prepare the grill for indirect heat.
- Brush crust with remaining oil; spread chosen pizza sauce.
- Top with grilled vegetables, tomatoes, and cheese.
- Grill covered over indirect medium heat for 10-12 minutes or until edges
are lightly browned and cheese is melted. - Rotate the pizza halfway through cooking to ensure an evenly browned
crust. - Cut and enjoy!