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Skinny Grilled Fresh Vegetable Pizza
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Prep Time:
30 minutes
Total Time:
30 minutes
Upgrade your pizza with fresh, colorful veggies on a ready-to-go crust.
Ingredients:
  • 1 cup fresh small broccoli florets
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 2 teaspoons olive oil
  • 1 small yellow summer squash, sliced lengthwise
  • 1/2 cup pizza sauce
  • 2 Italian plum tomatoes, sliced
  • 4 oz. (1 cup) shredded reduced-fat mozzarella cheese
Instructions:
  • Preheat grill. Place broccoli and 3 tablespoons of water in a microwave-safe bowl, cover with microwave-safe plastic wrap, and microwave on HIGH for 2 to 3 minutes until broccoli is vibrant green. Drain and set aside.
  • Prepare a large sheet of heavy-duty foil and coat it with nonstick cooking spray. Proceed to unroll the dough and place it on the foil. Using your hands, press the dough from the center outwards to create a 13x9-inch rectangle. Brush the dough with 1 teaspoon of oil, and do the same with the squash using the remaining teaspoon of oil.
  • Place the squash and dough on the grill when it's hot. Cook over medium-low heat on a gas grill or 4 to 6 inches from medium-low coals on a charcoal grill for 3 to 5 minutes until the bottom of the dough is golden brown and the squash is crisp-tender and grill-marked, flipping the squash occasionally.
  • Take the squash off the grill and transfer it to a cutting board to cut into bite-sized pieces. Grill the dough for 1 to 2 minutes until the bottom is set. Remove the dough from the grill and cover it with pizza sauce, tomatoes, squash, broccoli, and cheese.
  • Place the pizza back on the grill and cook for an extra 3 to 5 minutes until the crust is golden brown, cooked through, and the cheese is perfectly melted.

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