Grilled Provolone and Vegetable Pizza

Ingredients

• 1 pound bread dough frozen thawed
• 8 ounce tomato sauce with roasted garlic canned
• 0.3 cup kalamata olives pitted chopped
• 1 cup mushrooms sliced
• 0.3 cup onion thinly sliced
• 4 ounces provolone cheese shredded

Equipment

• sauce pan
• grill

Directions

1. Prepare grill.
2. Divide dough into 2 equal portions; roll out each portion into an 11-inch circle (about 1/4 inch thick) on work surface coated with cooking spray.
3. Let dough rest while preparing sauce and toppings.
4. Cook tomato sauce, uncovered, in a saucepan over medium-high heat 2 to 3 minutes or until slightly thick.
5. Coat grill racks with cooking spray; grill 1 portion of dough over medium-low heat 2 to 3 minutes or until browned. Turn dough.
6. Spread half of tomato sauce over cooked side of dough. Top with half each of cheese, mushrooms, onion, and olives. Close grill lid; grill 4 minutes or until cheese melts and bottom of crust is browned.
7. Remove from heat; repeat procedure with remaining ingredients.
8. Cut each pizza into 4 slices.