A Fresh Take on an Old Classic: Fresh Grilled Veggie Pizza
Let’s face it, almost everyone loves pizza … but nobody looks forward to the guilt that comes after enjoying in a few slices. The good news is, by making some healthy substitutions, you can feel better about this once indulgent dinner choice and benefit from some servings of fresh vegetables at the same time.
Grilled Thin Crust Veggie Pizza
Prep Time: 30 minutes
Calories Per Serving: 280
- 1 ½ cups of red and yellow bell peppers, cut into thin slivers
- 1 cup of sweet onion, cut into thin slivers
- 1 cup of “baby bella” mushrooms, sliced
- 1 cup of fresh zucchini, sliced
- ¾ cup of cherry tomatoes, quartered
- ¼ cup of balsamic vinaigrette salad dressing
- 1 can of refrigerated thin crust pizza dough
- 1 container (6.5) of low-fat cream cheese, goat cheese, or Neufchatel cheese (with or without garden vegetables)
- 1 cup of fresh mozzarella cheese, finely shredded
- Prepare your grill by heating it to medium heat.
- Combine all of the vegetables (except for the tomatoes, which are technically a fruit anyway) in a large bowl and coat with the vinaigrette dressing, tossing to coat.
- Grill the vegetables in a grill basket until tender (about 10 minutes).
- While your vegetables are grilling spray a 14x14 inch sheet of aluminum foil with non-stick cooking spray and spread the crust into a 12-inch circle.
- After the vegetables are done, remove from the frill and place the dough on the grill, foil side down and cook until the bottom of the crust is golden brown (about 3 minutes)
- Remove the crust from the grill and flip so the uncooked side is now touching the foil. Spread the spreadable cheese on the browned side of the crust and top with vegetables, mozzarella, and tomatoes.
- Put the pizza back on the grill, foil side down, for 3 or 4 more minutes until the crust is cooked and the cheese has melted.