Pile on the veggies! This crisp grilled crust can take it. My colorful, healthy pizza looks as fresh as it tastes.
—Diane Halferty, Corpus Christi, TX
Start to Finish: 30 min. • Makes: 6 servings
1 medium red onion, cut crosswise into 1/2-inch slices
1 large sweet red pepper, halved, stemmed and seeded
1 small zucchini, cut lengthwise into 1/2-inch slices
1 yellow summer squash, cut lengthwise into 1/2-inch slices
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 prebaked 12-inch thin whole wheat pizza crust
3 tablespoons jarred roasted minced garlic
2 cups shredded part-skim mozzarella cheese, divided
1/3 cup torn fresh basil
1. Brush the vegetables with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for onion and pepper, 3-4 minutes per side for zucchini and squash.
2. Separate onion into rings; cut pepper into strips. Spread pizza crust with garlic; sprinkle with 1 cup cheese. Top with grilled vegetables, then top with remaining cheese.
3. Grill pizza, covered, over medium heat until the bottom is golden brown and cheese is melted, 5-7 minutes. Top with basil.
TEST KITCHEN TIP
Did you know? There are more than 30 varieties of basil, but sweet basil is the most commonly used.