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Three individual grilled mushroom and pepper pizzas on a surface, served with a small bowl of red pepper flakes

Grilled mushroom and pepper pizzas

11
Points®
Total Time
55 min
Prep
30 min
Cook
25 min
Serves
8
Difficulty
Easy
Enjoy the smoky flavor of a grilled pizza loaded with mushrooms, red bell pepper and mozzarella cheese. You can make an easy homemade pizza dough. Or, if you prefer, swap in 20-oz store bought pizza dough and divide it into 8 (2½-oz) pieces. You can also grill the mushrooms and the bell pepper before adding them to the pizza. Cremini mushrooms are sometimes sold as baby bella mushrooms. While it's younger than a portobello mushroom, it's slightly older than the white button mushroom. Their texture is a bit firmer than the white button mushrooms. Serve this pizza with a tossed salad or some fruit.

Ingredients

Cooking spray

4 spray(s)

All-purpose flour

1 Tbsp, for rolling out dough

Frozen pizza crust dough

20 oz, at room temperature, divided into 8 (2 1⁄2-oz) pieces

Olive oil

2 tsp

Store-bought pizza sauce

1½ cup(s)

Shredded part skim mozzarella cheese

2 cup(s)

Cremini mushroom

12 medium, thinly sliced

Sweet mini peppers

8 item(s), cored and thinly sliced

Fresh basil

1 cup(s), roughly torn

Crushed red pepper flakes

1 pinch(es), or to taste

Instructions

  1. Off heat, coat grill rack with nonstick spray. Turn on 1 burner of gas grill and preheat to high, or prepare fire in charcoal grill for two-zone cooking.
  2. On lightly floured work surface, roll out each piece of dough to 6- to 7-inch round. Working with 2 crusts at a time, brush 1 side of each lightly with 1⁄4 tsp oil and arrange on hotter side of grill. Close lid and cook, checking occasionally to make sure bottoms are not burning and large bubbles are not popping, until crusts are charred and marked from grill, 2 to 3 minutes. Turn crusts over and arrange on cooler side of grill.
  3. Quickly spread crusts on grill with 3 tbsp pizza sauce and sprinkle each with 1⁄4 cup cheese. Top each with a few mushroom slices and a few bell pepper slices. Slide pizzas back to hotter side of grill and close lid. Cook until crusts are charred and marked from grill, 2 to 3 minutes more. (If bottoms start to burn before cheese melts, move pizzas back to cooler side of grill.) Repeat with remaining crusts, oil, pizza sauce, cheese, mushrooms, and bell peppers. Sprinkle pizzas with basil and crushed red pepper just before serving.
  4. Serving size: 1 pizza

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