Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.
| Prep Time: | 30 minutes |
| Ready in: | 30 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 pound prepared pizza dough , preferably whole-wheat | |
| 1/2 cup prepared pesto | |
| 4 ripe plum tomatoes , thinly sliced | |
| 1/2 cup crumbled feta cheese | |
| Freshly ground pepper to taste | |
| 1/4 cup lightly packed fresh basil leaves , torn | |
Recipe Directions
- Heat grill to medium-high.
- Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
- Lay crusts on grill (they won't stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
- Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.
Health Advantages: low cholesterol, high calcium.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 430 cal | Carbohydrate Servings: | 3 1/2 | |||||
| Carbohydrates: | 49 g | Dietary Fiber: | 4 g | Cholesterol: | 27 mg | |||
| Fat: | 18 g | Sodium: | 749 mg | Saturated Fat: | 7 g | |||
| Protein: | 17 g | Potassium: | 262 mg | Monounsaturated Fat: | 9 g | |||
