Grilled Provolone and Vegetable Pizza

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 223
  • Fat: 6.9g
  • Saturated fat: 2.5g
  • Protein: 10.4g
  • Carbohydrate: 32.2g
  • Cholesterol: 10mg
  • Iron: 2.5mg
  • Sodium: 656mg
  • Calories from fat: 27%
  • Fiber: 2.6g
  • Calcium: 126mg

Ingredients

  • 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

Preparation

  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.
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Grilled Provolone and Vegetable Pizza Recipe at a Glance
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