Serves: 4
Total Calories: 566

1 (10-ounce) tube refrigerated pizza crust
1 pound portabella mushrooms, stems removed
1 red pepper, quartered
1 yellow pepper, quartered
1 zucchini, cut lengthwise into 1/2-inch thick slices
1 yellow squash, cut lengthwise into 1/2-inch thick slices
3/4 teaspoon salt
1 cup Alfredo sauce
1 1/4 cups smoked mozzarella cheese, shredded

Lightly dust 2 baking sheets with flour. On a lightly floured surface, press dough into a 15-inch by 11-inch rectangle. Cut into quarters; place 2 on each baking sheet. Lightly coat vegetables with non-stick vegetable spray; sprinkle with salt. Grill vegetables over medium-hot coals until tender, about 10 minutes. Cut mushrooms and peppers into slices. Cut squash in half crosswise. Grill 2 pieces pizza dough at a time for one minute, or until golden. With tongs, turn dough over and grill 30 seconds, or until firm. Return to baking sheets. Spread crusts with sauce; top with vegetables and cheese. Grill pizzas, covered, for 2 to 3 minutes, until cheese melts.

Tip: When grilling veggies, baste them with a simple marinade that’s big on flavor. Whisk together 1/2 cup melted butter, 1/2 cup lemon juice and one tablespoon freshly chopped basil.

Nutritional Facts:

Serves: 4
Total Calories: 566
Calories from Fat: 169

More Recipes from the Summer In the Country Cookbook:
Summer Stuffed Tomatoes
Cheryl’s Corn Fritters
Country Fried Green Tomatoes
Jalapeño-Cilantro Dressing
Honey-Lime Dressing
Tangy Watermelon Salad
Italian Basil Pesto
Greek Pizza
Cool Summer Squash Soup
Mom’s Squash Casserole
Stuffed Pepper Wedges
3-Cheese Pasta Bake
Fast-Fix Pasta Primavera
Old-Fashioned Switchel
Lemon-Ginger Iced Tea
Lemon-Lime Slush
Israeli Salad
Scrumptious Summer Salad
Texas-Style Cabbage
Basil-Tomato Tart
Stuffed Eggplant Boats
Laurie’s Stuffed Peppers
Dennis Family Broccoli Casserole
Skillet-Toasted Corn Salad
Mom’s Yummy Cornbread Salad
Tangy Tomato Aspic Salad
Best Friends’ Greek Pasta
Santa Fe Grilled Veggie Pizzas
Golden Zucchini Patties
Kit’s Herbed Bread
Homemade Tomato Soup
Summer in a Bowl
Summer Spinach Salad with Feta
Penne-Pepper Pasta
Amish Wedding Celery