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

  1. In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil, and seasonings.
  2. Transfer the mixture to a grill wok or basket.
  3. Grill covered over medium heat for 8-10 minutes or until tender, stirring once.
  4. Prepare the grill for indirect heat.
  5. Brush crust with remaining oil; spread chosen pizza sauce.
  6. Top with grilled vegetables, tomatoes, and cheese.
  7. Grill covered over indirect medium heat for 10-12 minutes or until edges
    are lightly browned and cheese is melted.
  8. Rotate the pizza halfway through cooking to ensure an evenly browned
    crust.
  9. Cut and enjoy!
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