Grilled Provolone And Vegetable Pizza Recipe
Ingredients
| 1 (1-pound) loaf frozen bread dough, thawed | ||
| Olive oil-flavored cooking spray | ||
| Roasted garlic | 1 Can (10oz) | |
| Provolone cheese | 1 Cup (16 tbs), shredded | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Onion | 1/3 Cup (16 tbs), thinly sliced | |
| Kalamata olives | 1/4 Cup (16 tbs), chopped | |
Directions
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.
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.
Chef
