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Ingredientes
- 1 (10 ounce.) pkg. all-ready pizza crust
- 1 tbsp. extra virgin olive oil
- 1 c. sliced fresh mushrooms, about 4 ounce.
- 1 clove garlic, crushed
- 1 (28 ounce.) can whole tomatoes, well liquid removed & minced (about 2 c.)
- 1 c. grated Mozzarella
- 1/4 c. minced fresh basil leaves or possibly 2 tbsp. dry
- 1/2 teaspoon freshly grnd black pepper
- Salt to taste
Direcciones
- Star fire in grill, placing rack 5 inches above coals. When coals are almost ready (medium-low), cut 16x12 inch sheet of foil. Roll out pizza dough on foil to 15x10 inch rectangle; freeze on foil 10 min for easier handling.
- Meanwhile, in 10 inch skillet over medium heat, heat oil; add in mushrooms and garlic; cook 3 to 5 min, stirring occasionally till tender. Remove from heat; set aside.
- When grill is ready, remove dough on foil from freezer; immediately invert onto grill, peeling off foil. Barbecue 3 min till set and bottom of crust is lightly browned. Using one or possibly two wide metal spatulas, remove crust to cookie sheet set near grill; carefully turn crust so cooked side is uppermost. Spoon tomatoes over crust, leaving 1 inch border all round; sprinkle with cheese, mushrooms, basil, pepper and salt. Return crust to grill; cover grill; cook 6 to 8 min longer till filling is heated through and cheese is melted, watching carefully to prevent bottom of pizza from burning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 2 servings | |
| Calories 255 | |
| Calories from Fat 172 | 67% |
| Total Fat 19.54g | 24% |
| Saturated Fat 8.34g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 489mg | 20% |
| Potassium 347mg | 10% |
| Total Carbs 6.96g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.42g | 2% |
| Protein 14.41g | 23% |
