Grilled Vegetable and Prosciutto Whole Wheat Pizza

Name: Grilled Vegetable and Prosciutto Whole Wheat Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups roasted red peppers, pureed; 1-1/2 cups GREY POUPON Bistro Sauce; 3 qt. zucchini, trimmed, each cut into 4 lengthwise slices, grilled; 2 qt. red onions, sliced, grilled; 24 each frozen whole wheat pizza dough (9-inch rounds), thawed; 96 slices prosciutto, thinly sliced; 24 each fresh mozzarella balls (3/4 lb. each), each cut into 6 slices; 1-1/2 cups KRAFT Grated Parmesan Cheese; 1 cup grated Asiago cheese; 1 cup fresh basil, chiffonade; 1/2 cup fresh thyme, chopped; 1/2 cup fresh Italian parsley, chopped

Servings: persons

3 cups roasted red peppers, pureed
1-1/2 cups GREY POUPON Bistro Sauce
3 qt. zucchini, trimmed, each cut into 4 lengthwise slices, grilled
2 qt. red onions, sliced, grilled
24 each frozen whole wheat pizza dough (9-inch rounds), thawed
96 slices prosciutto, thinly sliced
24 each fresh mozzarella balls (3/4 lb. each), each cut into 6 slices
1-1/2 cups KRAFT Grated Parmesan Cheese
1 cup grated Asiago cheese
1 cup fresh basil, chiffonade
1/2 cup fresh thyme, chopped
1/2 cup fresh Italian parsley, chopped

1
Mix red pepper puree and bistro sauce.
2
Refrigerate until ready to use.
3
Cut zucchini slices crosswise in half; place in large bowl.
4
Add remaining grilled vegetables; mix lightly.
5
Cover to keep warm until ready to use.
6
Grill pizza dough rounds on medium-high heat 2 min.
7
on each side or until lightly browned on both sides.
8
For each serving: Place 1 pizza crust on sheet pan; spread with 3 Tbsp.
9
of the red pepper sauce to within 1/4 inch of edge.
10
Top with about 2/3 cup of the grilled vegetables, 4 prosciutto slices and 6 mozzarella slices.
11
Sprinkle with 1 Tbsp.
12
combined Parmesan and Asiago cheeses.
13
Bake in 375 degrees F-convection oven 5 to 8 min.
14
or until pizza is heated through and cheese is melted.
15
Sprinkle with 1 Tbsp.
16
of the combined herbs.

2044

kcal

Calories

120

Fat

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups roasted red peppers, pureed, 1-1/2 cups GREY POUPON Bistro Sauce, 3 qt. zucchini, trimmed, each cut into 4 lengthwise slices, grilled, 2 qt. red onions, sliced, grilled, and more.

Yes, Grilled Vegetable and Prosciutto Whole Wheat Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!