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Grilling a refrigerated pizza crust gives it a crisp outside, chewy inside, and the smoky flavor of a brick-oven pizza. Browning both sides of the crust helps to prevent the vegetables from making it soggy.

Cynthia De Persio
Recipe by Cooking Light April 2003


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and cut into 1/2-inch strips. Combine bell peppers, oregano, 1 teaspoon oil, and 1/4 teaspoon salt.

  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion and 1/4 teaspoon salt; cook 15 minutes, stirring frequently. Increase heat to medium-high. Sprinkle onion with sugar; sauté 5 minutes or until lightly browned. Remove from pan.

  • Heat 1 teaspoon oil in pan over medium-high heat. Add mushrooms; cover and cook 2 minutes. Uncover and cook 1 minute or until tender, stirring constantly. Combine the onion, mushrooms, and 1/4 teaspoon salt.

  • Prepare grill.

  • Roll dough into a 12-inch circle. Place dough on grill rack coated with cooking spray; grill 3 minutes or until browned. Turn crust. Arrange the onion mixture and bell pepper mixture on crust. Top with cheese. Grill, covered, 3 minutes. Sprinkle with parsley and black pepper.

Nutrition Facts

338 calories; calories from fat 27%; fat 10g; saturated fat 3.2g; mono fat 3.4g; poly fat 0.6g; protein 12.4g; carbohydrates 49.4g; fiber 5.5g; cholesterol 9mg; iron 3.6mg; sodium 955mg; calcium 62mg.