Grilled Vegetable Pizza

• 3 tablespoons Crisco 100% Extra Virgin Olive Oil
• 1 11-inch prepared pizza crust
• 2 teaspoons minced garlic
• 1 8 oz. package of shredded four-cheese blend
• 1 6 oz. jar of marinated artichoke hearts, drained and halved
• 2 baby Portobello mushrooms, sliced
• 1 small red onion, cut into 1-inch wedges
• 12 red bell pepper strips, cut 1/4-inch wide
• 12 black olives, oil cured, pitted and halved
• 1 teaspoon fresh chopped herbs

1. SPRAY unheated grill grates with Crisco Olive Oil No-Stick Cooking Spray.
2. COMBINE Crisco 100% Extra Virgin Olive Oil and minced garlic and brush onto both sides of pizza crust.
3. PLACE it onto a hot grill for 1 to 2 minutes. Flip and repeat.
4. REMOVE crust and top with cheese, vegetables, and olives.
5. RETURN crust to the grill, close the cover, and cook 4 to 6 minutes or until the crust is brown and cheese has melted.
6. REMOVE and sprinkle with chopped herbs.

olive oil, crust, garlic, fourcheese, hearts, baby portobello mushrooms, red onion, red bell pepper, black olives, herbs

Taken from www.myrecipes.com/recipe/crisco-light-olive-oil-grilled-pizza (may not work)