Grilled Pizza

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Ingredient List: 

1 ready-to-bake pizza crust (9 to 12-inch) or dough for 1 large or 2 small pizza crusts
1 teaspoon olive oil
1/2 small zucchini, sliced (about 1/2 cup)
1/2 red, yellow or green bell pepper, seeded and sliced into rings
1 medium red onion, sliced into rings (about 1 cup)
3 large mushrooms, sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 boneless chicken breast
1/2 cup part-skim mozzarella cheese, shredded
1 tablespoon fresh basil leaves, chopped -or 1 teaspoon dried basil leaves
1 tablespoon fresh oregano leaves, chopped -or 1 teaspoon dried oregano
1/4 cup grated Parmesan cheese

Lightly brush one side of pizza crusts with 1 teaspoon olive oil. Place crust, oil side down, directly on grill rack. Lower grill cover and grill 4 to 6 inches from the medium coals for about 3 minutes. Remove crust from grill. Turn and place crust grilled side up on work surface. Set aside.
Combine zucchini, pepper, onion, mushrooms, balsamic vinegar and 2 tablespoons oil in large bowl; toss to coat vegetables. Place vegetables on grill in aluminum foil to prevent from falling through. Lay chicken on grill rack. Grill 4 to 6 inches from medium hot coals, turning frequently. (Pepper and onions take about 8 minutes; squash and mushrooms about 4 minutes.) Remove vegetables from grill as they reach desired tenderness and cut breast into 1/2-inch cubes when done.
Sprinkle mozzarella cheese over pizza crust. Layer with grilled vegetables, chicken, basil and oregano; top with Parmesan cheese.
Raise grill rack to highest setting, or turn gas grill to low. Place pizza on grill rack. Cover and grill 10 to 12 minutes or until cheese and toppings are hot and crust, lightly browned. (Watch closely to avoid burning.)
Servings: 4
Calories/Serving: 413
Nutrition: One serving provides approximately: 413 calories, 27 g protein, 39 g carbohydrates, 2 g fiber, 16 g fat (4 g saturated), 46 mg cholesterol, 16 mcg folate, 3 mg iron, 684 mg sodium.
Source: Wheat Foods Council