Grilled California-Style Pizza

PREP: 20 minutes GRILL: 8 minutes MAKES 4 servings

1 tablespoon olive oil

1 clove garlic, minced

1⁄4 teaspoon crushed red pepper

1 12-inch packaged prebaked pizza crust or Italian bread shell (such as Boboli brand)

1 cup chopped yellow or red tomato (1 large)

3⁄4 cup roasted red sweet peppers, cut into thin strips

1⁄4 cup thinly sliced red onion wedges

2 ounces semisoft goat cheese or feta cheese, crumbled or cut up

10 pitted kalamata olives, quartered lengthwise

11⁄4 cups shredded mozzarella cheese or shredded Italian cheese blend (5 ounces)

3 tablespoons snipped fresh oregano or basil

1 In a small bowl combine olive oil, garlic, and crushed red pepper; brush onto pizza crust. Top with tomato, roasted red peppers, onion, goat cheese, and olives. Sprinkle with mozzarella cheese.

2 Fold a 24×18-inch piece of heavy foil in half crosswise. Place pizza on foil, turning edges of foil up to edge of pizza.

3 For a charcoal grill, arrange medium-hot coals around outside edge of grill. Test for medium heat in center of grill. Place pizza on center of the grill rack. Cover and grill about 8 minutes or until pizza is heated through and cheese melts. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pizza on grill rack. Grill as above.) Before serving, sprinkle with oregano.

PER SERVING: 520 cal., 24 g total fat (8 g sat. fat), 35 mg chol., 1,065 mg sodium, 56 g carb., 4 g fiber, 26 g pro.

Vegan Icon make it vegan

Substitute crumbled feta-flavor soy cheese for the goat cheese and mozzarella-flavor soy cheese for the mozzarella cheese.