Grilled Vegetable Pizza

Name: Grilled Vegetable Pizza
Ingredients: 2 cups GREY POUPON Country Dijon Mustard; 1/3 cup pesto; 3/4 cup red wine vinegar; 2 cups olive oil; 1-1/2 qt. zucchini, cut into 3/8-inch-thick slices; 1-1/2 qt. yellow squash, cut into 3/8-inch-thick slices; 1-1/2 qt. red peppers, cut into 1-inch-wide strips; 6 each boneless skinless chicken breasts, roasted or grilled; 6 crust Ready-to-use pizza crusts (12 inch); 3 cups low moisture part skim milk mozzarella cheese, shredded

10 ingredients

10 steps

Ingredients

2 cups GREY POUPON Country Dijon Mustard
1/3 cup pesto
3/4 cup red wine vinegar
2 cups olive oil
1-1/2 qt. zucchini, cut into 3/8-inch-thick slices
1-1/2 qt. yellow squash, cut into 3/8-inch-thick slices
1-1/2 qt. red peppers, cut into 1-inch-wide strips
6 each boneless skinless chicken breasts, roasted or grilled
6 crust Ready-to-use pizza crusts (12 inch)
3 cups low moisture part skim milk mozzarella cheese, shredded

Directions

1

Mix mustard, pesto, vinegar and oil with wire whisk until well blended.
2

Reserve 1-1/2 cups of the mustard mixture (or 1/4 cup for trial recipe); set aside.
3

Toss vegetables with the remaining mustard mixture.
4

Grill 2 to 3 minutes on each side or until tender; set aside.
5

Cut chicken into 1/4-inch thick slices; coarsely chop the slices.
6

Brush pizza crusts evenly with the reserved mustard mixture.
7

Top each pizza crust with 1-1/4 cups of the vegetable mixture, 4 oz.
8

of the chicken and 1/2 cup of the mozzarella cheese.
9

Place 2 pizzas on each full sheet pan.
10

Bake in 425F-standard oven for 12 to 14 minutes or until cheese is melted and golden brown.