All you need:
1 medium yellow summer squash, halved lengthwise, then sliced 1/4-inch thick
3 medium Roma tomatoes, sliced lengthwise into 1/4-inch slices
1/2 medium red onion, cut into 3/4-inch wedges
4 tbsp Hy-Vee Select olive oil, divided
1 1/2 tsp Hy-Vee kosher salt, divided
3/4 pound Hy-Vee 100% natural COOL Chicken breast tenders
2 (6.5 oz each) pkg Hy-Vee pizza crust mix
1/3 c. Hy-Vee all-purpose flour
1 c. hot tap water
6 tbsp prepared pesto, divided
1 c. Hy-Vee shredded Italian blend cheese
1 tsp Hy-Vee lemon pepper seasoning
basil, for garnish
All you do:
Brush grill grates and a grill wok or vegetable grate with cooking oil. Preheat grill and wok for direct cooking over high heat.
On a large baking sheet place summer squash, tomatoes and onion; coat with 1-1/2 tablespoons olive oil and season with 1 teaspoon kosher salt.
On a separate baking sheet, place chicken and coat with 1/2 tablespoon olive oil and season with 1/2 teaspoon kosher salt.
Grill chicken tenders over direct heat for 8 to 10 minutes, turning once, until internal temperature reaches 165 degrees. Grill vegetables in wok about 8 minutes, stirring occasionally until tender and slightly charred.
Decrease grill heat to medium-high.
Meanwhile, in a large bowl stir together pizza crust mix, flour and water until combined. Turn out onto a lightly floured surface and knead until smooth, about 1 minute. Cover and let rest about 5 minutes. Divide dough in half. On lightly floured surface, roll out each half to roughly a 13-by-9-inch oval. Brush each side with 1/2 tablespoon olive oil and place on baking sheets.
Transfer pizza dough to grill. Cook for 3 to 4 minutes or until underside is golden brown and charred. With a large spatula, turn dough. Working quickly, spread 3 tablespoons pesto over each oval almost to edge. Arrange grilled vegetables and chicken over pesto. Top with cheese and lemon pepper seasoning. Grill until underside is golden and charred, about 3 minutes, or until cheese is melted. Garnish with basil, if desired.
Nutrition information per serving:
Dietary Fiber: 2g
Saturated Fat: 4g
Trans fats: 0.5g
Daily nutritional values:
6% vitamin A
15% vitamin C