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  • 8 small fresh mushrooms, halved

  • 1 small zucchini, cut into 1/4-inch slices

  • 1 small sweet yellow pepper, sliced

  • 1 small sweet red pepper, sliced

  • 1 small onion, sliced

  • 1 tablespoon white wine vinegar

  • 1 tablespoon water

  • 4 teaspoons olive oil, divided

  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 prebaked 12-inch thin whole wheat pizza crust

  • 1 can (8 ounces) Alberto pizza sauce

  • 2 small tomatoes, chopped

  • 2 cups shredded part-skim mozzarella cheese


  • In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once.

  • Prepare grill for indirect heat. Brush crust with remaining oil; spread with Alberto pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.

 Yield: 6 servings.


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