Grilled Provolone And Vegetable Pizza
|Frozen bread dough loaf||1 Pound, thawed (1 Loaf)|
|Olive oil flavored cooking spray||1|
|Canned tomato sauce with roasted garlic||8 Ounce (1 Can)|
|Shredded provolone cheese||4 Ounce (1 Cup)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Thinly sliced onion||1⁄3 Cup (5.33 tbs)|
|Chopped pitted kalamata olives||1⁄4 Cup (4 tbs)|
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.