Grilled Provolone and Vegetable Pizza |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 8 |
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Ingredients:
1 (1-pound) loaf frozen bread dough, thawed |
olive oil-flavored cooking spray |
1 (8-ounce) can tomato sauce with roasted garlic |
1 cup (4 ounces) shredded provolone cheese |
1 cup sliced mushrooms |
1/3 cup thinly sliced onion |
1/4 cup chopped pitted kalamata olives |
Directions:
1. Prepare grill.
2. Divide dough into 2 equal portions; roll out each portion into an 11-inch circle (about 1/4 inch thick) on work surface coated with cooking spray. Let dough rest while preparing sauce and toppings.
3. Cook tomato sauce, uncovered, in a saucepan over medium-high heat 2 to 3 minutes or until slightly thick.
4. Coat grill racks with cooking spray; grill 1 portion of dough over medium-low heat 2 to 3 minutes or until browned. Turn dough. Spread half of tomato sauce over cooked side of dough. Top with half each of cheese, mushrooms, onion, and olives. Close grill lid; grill 4 minutes or until cheese melts and bottom of crust is browned. Remove from heat; repeat procedure with remaining ingredients. Cut each pizza into 4 slices.
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