Grilled Veggie Pizza Alfredo

Cooking Instructions

Heat barbecue grill. Lightly dust 2 cookie sheets with flour.

On a lightly floured surface, press pizza dough into a 15 x 11-in. rectangle. Cut in quarters; place 2 pieces on each floured cookie sheet.

Lightly coat vegetables with nonstick cooking spray, then sprinkle with salt.

Grill vegetables 4 to 6 in. above heat source, turning once: mushrooms and peppers 10 to 12 minutes (mushrooms should be tender and peppers charred), squashes 8 to 10 minutes until tender. Cut mushrooms and peppers in 1/2-in.-wide slices; cut squashes in half crosswise.

Grill 2 pieces of pizza dough at a time, 1 minute or until the undersides are nicely browned. Using tongs, turn dough over and grill 30 seconds or until undersides stiffen. Return to cookie sheets; repeat with remaining dough.

Spread crusts evenly with Alfredo sauce. Top with grilled vegetables and cheese.

Grill 2 pizzas at a time, covered, 2 to 3 minutes until cheese melts, making sure undersides of pizzas don’t burn. (If using grill pan [see Indoor Grilling, page 000], broil pizzas just until the cheese melts.)