Ingredients

1/3 cup olive oil

1 tablespoon chopped fresh rosemary sprigs

2 teaspoons finely chopped fresh garlic

1 teaspoon salt

1/2 teaspoon pepper

1 large (1 1/2 cups) yellow bell pepper, chopped

1 medium (1 1/2 cups) zucchini, cut diagonally into 1/4-inch slices

1 (8-ounce) package cremini mushrooms, quartered

1 Roma tomato, coarsely chopped

1 (12-inch) thin prepared pizza crust

6 (3/4-ounce) slices Land O Lakes® 4 Cheese Italian Blend

Chopped fresh basil, if desired

Directions 

Heat gas grill to medium-high or charcoal grill until coals are ash white.

Combine olive oil, rosemary, garlic, salt and pepper in bowl. Reserve 3 tablespoons oil mixture in another bowl; set aside.

Add bell pepper, zucchini, mushrooms and tomato to oil mixture in large bowl; toss to coat. Place into grill basket; grill, stirring occasionally, 8-10 minutes or until vegetables are tender. Keep warm.

Turn gas grill to low or move coals to 1 side in charcoal grill.

Brush both sides of pizza crust with 1 1/2 tablespoons reserved oil mixture.

Place pizza crust onto grill (opposite heat on charcoal grill), top-side down. Grill 2-3 minutes or until light golden brown. Turn crust over; immediately place cheese onto crust, covering crust. Close lid; grill 6-10 minutes or until bottom of crust is golden brown and cheese is beginning to melt.

Spread grilled vegetables over cheese on pizza; remove from grill. Top with basil, if desired.

Cut into 8 pieces; serve immediately.

Recipe Tip 

If you don't have a grill basket, use a foil packet.