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Grilled Provolone and Vegetable Pizza

Prep time 10 mins
Cook time 14 mins
Yield 8 servings (serving size: 1 slice)


  • 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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

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

  4. 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.

Oxmoor House Healthy Eating Collection