ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Vegetable Pizza

Prep time 25 mins
Cook time 10 mins
Yield
Grill up delicious dishes this summer with Crisco® 100% Extra Virgin Olive Oil.

Ingredients

  • 3 tablespoons Crisco 100% Extra Virgin Olive Oil
  • 1 11-inch prepared pizza crust
  • 2 teaspoons minced garlic
  • 1 8 oz. package of shredded four-cheese blend
  • 1 6 oz. jar of marinated artichoke hearts, drained and halved
  • 2 baby Portobello mushrooms, sliced
  • 1 small red onion, cut into 1-inch wedges
  • 12 red bell pepper strips, cut ¼-inch wide
  • 12 black olives, oil cured, pitted and halved
  • 1 teaspoon fresh chopped herbs

How to Make It

  1.  

  2. SPRAY unheated grill grates with Crisco Olive Oil No-Stick Cooking Spray.

  3. COMBINE Crisco 100% Extra Virgin Olive Oil and minced garlic and brush onto both sides of pizza crust.

  4. PLACE it onto a hot grill for 1 to 2 minutes. Flip and repeat.

  5. REMOVE crust and top with cheese, vegetables, and olives.

  6. RETURN crust to the grill, close the cover, and cook 4 to 6 minutes or until the crust is brown and cheese has melted.

  7. REMOVE and sprinkle with chopped herbs.

  8.