Healthified Grilled Antipasto Pizza Recipe

Prep Time: 30 mins

Total Time: 30 mins
Ingredients
1/3 pounds mushrooms, small, whole (2 cups)
2 medium pepper(s), yellow, bell, cut into 16 pieces
1/4 cup(s) dressing, Italian, fat-free
1 package(s) pizza crusts, prebaked, (14oz) original Italian Pizza Crust (12 inch)
2/3 cup(s) cheese, mozzarella, part-skim, shredded, (3oz)
3 whole tomato(es), plum, Roma, thinly sliced
8 medium onion(s), green, (1/2) cup
1/4 cup(s) olives, ripe, sliced
Recipe Tip:
50% fewer fat calories 20% less sodium than the original recipesee the comparison. Substitution
If you don't have a grill basket, a sheet of heavy-duty foil that has a few holes poked in it also works.
Serve-With Enjoy this easy grilled vegetable pizza as an appetizer (just cut into small pieces), or
serve it as the main course with a fresh spinach salad and watermelon wedges.
Preparation
1. Heat gas or charcoal grill. In medium bowl, toss mushrooms, bell pepper and 2 tablespoons of
the dressing. Place vegetables in grill basket (grill wok).

2. Place grill basket on grill over medium heat. Cover grill; cook 4 to 6 minutes, shaking grill basket
to turn vegetables occasionally, until bell pepper is crisp-tender. Coarsely chop vegetables.

3. Brush pizza crust with remaining 2 tablespoons dressing. Sprinkle with 1/3 cup of the cheese.
Arrange tomatoes on cheese. Top with grilled vegetables, onions, olives and remaining 1/3 cup
cheese.

4. Place pizza directly on grill over medium heat. Cover grill; cook 8 to 10 minutes or until crust is
crisp and cheese is melted.