Garlic Butter Grilled Vegetable Flatbread
- 1 small zucchini, sliced
- 1 small red pepper, seeds removed, cut into strips
- 1 cup sliced mushrooms
- ½ red onion, sliced
- 1 Tbsp. olive oil
- Salt, to taste
- Black pepper, to taste
- Cooking spray
- 2 pre-baked pizza crusts
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- 8 oz. fresh mozzarella cheese, torn
- 1 cup grape or cherry tomatoes, halved
- ⅓ cup freshly chopped basil
Directions1. Preheat the grill to high heat. 1. In a medium bowl, combine zucchini, red pepper, mushrooms and red onion. Drizzle with olive oil and toss to coat. Season with salt and pepper. Place vegetables evenly on a grill pan that has been coated with cooking spray. Grill for 8 minutes or just until tender. Remove from grill and set aside. 1. In a small bowl, combined the melted butter and minced garlic. Brush both pizza crusts with the garlic butter. 1. Sprinkle fresh mozzarella cheese over the pizza crusts, leaving a ½-inch border around edges. Arrange grilled vegetables evenly over the cheese. Spray grill with cooking spray and lay pizza crust directly on the rack. Grill pizza 3-5 minutes or until cheese melts and crust is golden brown. Remove pizza from grill and top with fresh tomatoes and basil. 1. Cut into slices and serve.
For gluten free: Use a gluten free pizza crust in place of prebaked regular pizza crust.
Calories 170, Total Fat 9g (Saturated 4g, Trans 0g), Cholesterol 20mg, Sodium 230mg, Total Carbohydrate 14g (Dietary Fiber 2g, Sugars 2g), Protein 6g, Vitamin A 10%, Vitamin C 20%, Calcium 8%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 16 servingsGluten Free Grilling Main Dish Sodium Smart 10 Dollar Meal Vegetarian 20 Minute Meal Game Day Appetizer Mediterranean