Rustic Grilled Pizza

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 3 large red bell peppers
• 1 tablespoon minced fresh oregano
• 1 tablespoon olive oil, divided
• 3/4 teaspoon salt, divided
• 3 cups thinly sliced onion
• 1/4 teaspoon sugar
• 7 ounces shiitake mushrooms, stems removed
• 1 (10-ounce) can refrigerated pizza crust dough
• Cooking spray
• 2/3 cup (about 2 1/2 ounces) crumbled goat cheese
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon freshly ground black pepper

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise and discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil 15 minutes or until blackened.
5. Place in a large zip-top plastic bag; seal.
6. Let stand 15 minutes.
7. Peel and cut bell peppers into 1/2-inch strips.
8. Combine bell peppers, oregano, 1 teaspoon oil, and 1/4 teaspoon salt.
9. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
10. Add onion and 1/4 teaspoon salt; cook 15 minutes, stirring frequently.
11. Increase heat to medium-high.
12. Sprinkle onion with sugar; sauté 5 minutes or until lightly browned.
13. Remove from pan.
14. Heat 1 teaspoon oil in pan over medium-high heat.
15. Add mushrooms; cover and cook 2 minutes.
16. Uncover and sauté 1 minute or until tender.
17. Combine onion, mushrooms, and 1/4 teaspoon salt.
18. Prepare grill.
19. Roll dough into a 12-inch circle.
20. Place dough on grill rack coated with cooking spray; grill 3 minutes or until browned.
21. Turn crust.
22. Arrange onion mixture and bell pepper mixture on crust.
23. Top with cheese.
24. Cover and grill 3 minutes.
25. Sprinkle with parsley and black pepper.

Yield: 4 servings