Grilled Provolone and Vegetable Pizza

Oxmoor House
8 servings (serving size: 1 slice)


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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


Prep: 10 Minutes
Cook: 14 Minutes

Prepare grill.

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.

Cook tomato sauce, uncovered, in a saucepan over medium-high heat 2 to 3 minutes or until slightly thick.

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.

Created date

March 2010

Nutritional Information

Calories 223
Fat 6.9 g
Satfat 2.5 g
Protein 10.4 g
Carbohydrate 32.2 g
Cholesterol 10 mg
Iron 2.5 mg
Sodium 656 mg
Caloriesfromfat 27 %
Fiber 2.6 g
Calcium 126 mg