GARDEN GRILLED VEGGIE PIZZA

GARDEN GRILLED VEGGIE PIZZA 3 tablespoons olive oil 3 garlic cloves, minced 3 medium tomatoes, cut into 1/2-inch slices 1 large sweet red pepper, halved, stemmed and seeded 1 small zucchini, cut lengthwise into 1/4-inch slices 1 small onion, cut crosswise into 1/2-inch slices 1 teaspoon coarsely ground pepper 1 prebaked 12-inch pizza crust 1/3 cup spreadable garden vegetable cream cheese 8 slices smoked provolone cheese, divided 1/2 cup minced fresh basil, divided 1/4 cup shredded carrots 1 tablespoon minced fresh oregano 1 teaspoon minced fresh thyme Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes. Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese. Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil. tips Half of the provolone is layered under the tomatoes to prevent the crust from becoming soggy. It may seem out of the ordinary to include shredded carrot, but it adds a subtle, pleasant sweetness to the pizza.