Diabetic -- Grilled Veggie Pizza

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Grilled Veggie Pizza

 

1 cup fresh small broccoli florets

1 can (13.8 oz.) Pillsbury® Refrigerated Pizza Crust

2 tsp. extra virgin olive oil (EVOO)

1 small yellow summer squash, sliced lengthwise

1/2 cup pizza sauce

2 Italian plum tomatoes, sliced

1-1/2 cups (6 oz.) shredded mozzarella cheese

 

Heat grill. In small microwave-safe bowl, combine broccoli and 3 tablespoons

water; cover with

microwave-safe plastic wrap. Microwave on HIGH for 2 to 3 minutes or until

broccoli is bright green.

Drain; set aside.

 

Cut a 12 " x 18 " sheet of heavy-duty foil; spray with nonstick cooking spray.

Unroll dough; place

on sprayed foil. Starting at center, press out dough with hands to form 9 " x

13 " rectangle.

Brush dough with 1 teaspoon of the oil. Brush squash with remaining teaspoon

oil.

 

When ready to grill, place squash on grill. Invert dough onto grill rack and

peel off foil. Cook on gas

grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low

coals for 3 to 5 minutes

or until bottom of dough is golden brown and squash is crisp-tender and

grill-marked, turning squash occasionally.

 

Remove squash from grill; place on cutting board. Cut squash into bite-sized

pieces. Turn dough;

grill 1 to 2 minutes or until bottom is set. Carefully remove from grill. Top

crust with pizza sauce,

tomatoes, squash and broccoli. Sprinkle with cheese.

 

Return pizza to grill. Cook an additional 3 to 5 minutes or until crust is

browned and thoroughly

cooked, and cheese is melted.

 

Makes: 4 servings.

 

Nutrition Information:

Per serving = Total Fat 13 g, Saturated 6 g, Cholesterol 25 mg, Sodium 750

mg,

Total Carbs 42 g, Dietary Fiber 4 g, Sugars 7 g, Protein 20 g.

 

 

Diabetic Exchanges: 2-1/2 Starch, 1 Vegetable, 1-1/2 Medium Fat Meat, 1 Fat.