A long recipe but worth the work! This flavorful, unique dish will be a hit when you have company over!
Prep Time: 25 minutes
Serving Size: 2 slices
For Pizza Dough (do first)
1 cup warm water (around 100 degrees)
1 Tbsp Splenda Brown Sugar Blend
1 packet active dry yeast
2 cups whole wheat flour
½ tsp salt (optional)
For Pizza Toppings (do second)
1 Tbsp olive oil
¼ cup balsamic vinegar
2 cloves garlic, grated or minced
1 Tbsp minced fresh basil
2 medium zucchini, sliced lengthwise into thirds
1 yellow bell pepper, seeded and sliced into fourths
1 red bell pepper, seeded and sliced into fourths
8 baby bella muchrooms (cremini), stemmed
3.5 ounces reduced fat feta cheese
2 tsp. dried oregano, divided
Chef Tip: Watch the flame on your grill to make sure it does not burn the pizza. If it starts to burn, turn one side of the burners off and move the pizza to that side, leaving the other burners on to form a convection oven. If using a charcoal grill and it gets too hot, finish the pizza in the oven rather than on the grill.
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