Prep: 20 minutes   Grill: 8 minutes   

1 Tbsp. olive oil
1 clove garlic, minced
1/4 tsp. crushed red pepper
1 12-inch packaged prebaked pizza crust or Italian bread shell (Boboli)
1 large yellow or red tomato, chopped
3/4 cup bottled roasted red sweet peppers, cut into thin strips
1/4 cup thinly sliced red onion wedges
2 oz. semisoft goat cheese or feta cheese, crumbled or cut up
1/4 cup pitted kalamata olives, quartered lengthwise
1 cup shredded mozzarella cheese
3 Tbsp. snipped fresh basil

1. Combine olive oil, garlic, and crushed red pepper and brush onto pizza crust. Top with tomato, roasted red pepper, onion, goat cheese, and olives. Sprinkle with mozzarella cheese. Fold a 24x18-inch piece of heavy foil in half crosswise. Place pizza on foil, turning edges of foil up to edge of pizza.

2. In a grill with a cover arrange preheated coals around outside edge of grill for indirect grilling. Test for medium heat in center of grill. Place pizza on center of the grill rack. Cover; grill for 8 minutes or until pizza is heated through and cheese is melted; top with basil. Makes 4 servings.

Per serving: 501 cal., 22 g total fat (7 g sat. fat), 31 mg chol., 994 mg sodium, 57 g carbo., 4 g dietary fiber, 24 g protein.