Preparation Time: 30 minutes

Baking Time: 10 minutes

Total Time: 40 minutes

"I came up with this recipe one summer as a way to use up vegetables from our garden.

Grilling the veggies first brings out their sizzling flavors.

Try it with a sprinkling of olives or pine nuts before adding the cheese."

Susan Marshall, Colorado Springs, Colorado

8 small fresh mushrooms, halved 1 small zucchini, cut into 1/4-inch slices 1 small sweet yellow pepper, sliced 1 small sweet red pepper, sliced 1 small onion, sliced 1 tablespoon white wine vinegar 1 tablespoon water 4 teaspoons olive oil, divided 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon pepper 1 prebaked 12-inch thin whole wheat pizza crust 1 can (8 ounces) pizza sauce 2 small tomatoes, chopped 2 cups shredded part-skim mozzarella cheese

1. In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once. 2. Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust. Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.