Cooked on the grill, this pizza is the perfect supper for a summertime weeknight—feel free to customize it with the freshest veggies from your garden or local farmer's market!
1 jar (12 oz.) roasted red peppers, like Mt. Olive, drained
1 clove garlic, chopped
1 tsp.** Italian seasoning**
1 small *zucchini *or yellow squash, sliced
1 small *eggplant, *sliced
2 cups sliced mushrooms
2 Tbs.** Italian dressing**
1 loaf (1 lb.) *French bread, *split
4 small *tomatoes, *sliced
1 container (8 oz.) fresh mini mozzarella balls, like BelGioioso
1/4 cup sliced red onions
1/2 cup fresh basil
In blender, puree first 3 ingredients 30 sec. or until smooth; set aside.
Heat grill. In bowl, toss zucchini, eggplant, mushrooms and dressing. Grill 4 min. or until tender.
Lightly coat cut sides of bread with cooking spray. Grill bread, cut side down, 1 min. or until toasted; remove from grill. Spread 1/2 cup pepper sauce over grilled sides of each bread. Top with veggies, mozzarella and onions.
Place pizzas on grill over indirect heat. Cover grill; cook 5 min. or until cheese is melted. Sprinkle with basil. Cut each pizza into 3 pieces to serve.
Active time: 20 min.
Total time: 30 min.
Per serving: Cal. 400 Pro. 16g Carb. 63g Fiber 7g Sug. 8g Chol. 20mg Sod. 760mg Total fat: 10g Sat. 4g Trans. 0g
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