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1
Pour 3 cups (750 mL) of the dressing (or 1/4 cup [50 mL] of the dressing for trial recipe) over tomatoes; let stand 10 to 20 min.
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2
or until tomatoes are softened.
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3
Drain tomatoes; discard dressing.
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4
Coarsely chop the tomatoes; place in large bowl.
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5
Add red peppers, zucchini, artichokes and 1-1/4 cups (300 mL) of the remaining dressing (or 1 Tbsp.
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6
[15 mL] of the remaining dressing for trial recipe).
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7
Toss meat with 1 cup (250 mL) of the remaining dressing (or with 1 Tbsp.
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8
[15 mL] of the remaining dressing for trial recipe).
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9
Combine parsley and basil.
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10
For each serving: Roll out 1 ball of pizza dough on lightly floured surface to 9-inch circle, 1/8 inch thick.
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11
Grill on medium-high heat 2 min.
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12
on each side.
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13
Remove from grill; brush with 1 Tbsp.
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14
(15 mL) of the remaining dressing.
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15
Top half of crust with 1 cheese slice, 5-1/2 oz.
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16
(53 g) of the vegetable mixture, 1-3/4 oz.
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17
(53 g) of the meat and second cheese slice; fold crust in half.
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18
Brush with 1 tsp.
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19
(5 mL) of the olive oil.
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20
Place in parchment paper-lined sheet pan.
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21
Place second sheet pan on top of pizza to prevent it from unfolding.
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22
Bake in 350 degrees F-convection oven 6 to 8 min.
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23
or until cheese is melted.
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24
Sprinkle with 2 Tbsp.
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25
(30 mL) of the parsley mixture.
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26
Serve folded.
