Grilled mushroom and pepper pizzas
1 Tbsp, for rolling out dough
Frozen pizza crust dough
20 oz, at room temperature, divided into 8 (2 1⁄2-oz) pieces
Store-bought pizza sauce
Shredded part-skim mozzarella cheese
12 medium, thinly sliced
Sweet mini baby bell pepper(s)
8 item(s), cored and thinly sliced
1 cup(s), roughly torn
Crushed red pepper flakes
1 pinch(es), or to taste
- Off heat, coat grill rack with nonstick spray. Turn on 1 burner of gas grill and preheat to high, or prepare fire in charcoal grill for two-zone cooking.
- On lightly floured work surface, roll out each piece of dough to 6- to 7-inch round. Working with 2 crusts at a time, brush 1 side of each lightly with 1⁄4 tsp oil and arrange on hotter side of grill. Close lid and cook, checking occasionally to make sure bottoms are not burning and large bubbles are not popping, until crusts are charred and marked from grill, 2 to 3 minutes. Turn crusts over and arrange on cooler side of grill.
- Quickly spread crusts on grill with 3 tbsp pizza sauce and sprinkle each with 1⁄4 cup cheese. Top each with a few mushroom slices and a few bell pepper slices. Slide pizzas back to hotter side of grill and close lid. Cook until crusts are charred and marked from grill, 2 to 3 minutes more. (If bottoms start to burn before cheese melts, move pizzas back to cooler side of grill.) Repeat with remaining crusts, oil, pizza sauce, cheese, mushrooms, and bell peppers. Sprinkle pizzas with basil and crushed red pepper just before serving.
- Serving size: 1 pizza