Harvest Vegetable Pizza


1 can (11 oz) Pillsbury™ refrigerated thin pizza crust


1/2 cup chunky-style tomato sauce


2 Italian plum tomatoes, sliced


1 small yellow summer squash, thinly sliced (1 cup)


1 cup small fresh broccoli florets


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




1 Heat grill. Lightly grease 12-inch pizza pan or 13×9-inch pan. Unroll dough; place in greased pan. Starting at center, press out dough with hands.

2 When ready to grill, place pan on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minutes or just until crust begins to brown.
3 Remove pan from grill. Spread tomato sauce evenly over partially baked crust. Arrange vegetables over sauce. Sprinkle with cheese. Return pizza to grill; cook an additional 10 minutes or until crust is deep golden brown and cheese is melted.

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