Grilled Artichoke-Mushroom Pizza |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat. Ingredients:
12 inches pizza crusts, prebaked |
1/2 teaspoon olive oil |
2/3 cup spaghetti sauce, preferably tomato and basil |
2 plum tomatoes, sliced |
1/4 cup fresh mushrooms, sliced |
1/4 cup water-packed artichoke hearts, rinsed, drained and chopped |
2 tablespoons sliced ripe olives (optional) |
1 cup part-skim mozzarella cheese, shredded |
1/2 cup feta cheese, crumbled tomato and basil |
1 1/2 teaspoons fresh basil, minced or 1/2 teaspoon dried basil |
1 1/2 teaspoons fresh rosemary, minced or 1/2 teaspoon dried rosemary, crushed |
1 1/2 teaspoons chives, minced |
Directions:
1. Brush pizza crust with 1/2 teaspoon of olive oil. Spread spaghetti sauce over oiled crust to within 1 inch of the edges. Layer tomatoes, mushrooms, artichokes, and olives if using on top of spaghetti sauce. Sprinkle mozzarella cheese and tomato basil feta cheese on top.
2. Prepare grill for indirect heat and place aluminum foil over pizza. Grill over medium indirect heat for approximately 12-15 minutes or until the cheese has melted and crust is golden brown. During the last 5 minutes of grilling sprinkle herbs over cheese. Let pizza stand for 5 minutes before slicing and serve immediately.
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