Santa Fe Grilled Veggie Pizzas

Serves: 4
Total Calories: 566


1 (10-ounce) tube refrigerated pizza crust
1 pound portabella mushrooms, stems removed
1 red pepper, quartered
1 yellow pepper, quartered
1 zucchini, cut lengthwise into 1/2-inch thick slices
1 yellow squash, cut lengthwise into 1/2-inch thick slices
3/4 teaspoon salt
1 cup Alfredo sauce
1 1/4 cups smoked mozzarella cheese, shredded


Lightly dust 2 baking sheets with flour. On a lightly floured surface, press dough into a 15-inch by 11-inch rectangle. Cut into quarters; place 2 on each baking sheet. Lightly coat vegetables with non-stick vegetable spray; sprinkle with salt. Grill vegetables over medium-hot coals until tender, about 10 minutes. Cut mushrooms and peppers into slices. Cut squash in half crosswise. Grill 2 pieces pizza dough at a time for one minute, or until golden. With tongs, turn dough over and grill 30 seconds, or until firm. Return to baking sheets. Spread crusts with sauce; top with vegetables and cheese. Grill pizzas, covered, for 2 to 3 minutes, until cheese melts.

Tip: When grilling veggies, baste them with a simple marinade that’s big on flavor. Whisk together 1/2 cup melted butter, 1/2 cup lemon juice and one tablespoon freshly chopped basil.

Nutritional Facts:

Serves: 4
Total Calories: 566
Calories from Fat: 169

This Santa Fe Grilled Veggie Pizzas recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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