Grilled Vegetable Pizzas with Pesto

Serves 4

• 1 red bell pepper, quartered lengthwise
• 1 yellow squash, cut lengthwise into thick slices
• 1 zucchini, cut lengthwise into thick slices
• ½ red onion, cut into ¼-inch slices
• 1 (15-ounce) package refrigerated or thawed frozen whole wheat pizza dough
• 4 tablespoons prepared basil pesto
• 2 plum tomatoes, cut into thin wedges
• ½ cup shredded part-skim mozzarella cheese

1 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.

2 Place pepper, yellow squash, zucchini, and onion in large bowl; lightly spray with nonstick spray. Place vegetables on grill rack and grill, turning often, until lightly browned and crisp-tender, 8–10 minutes. Transfer to cutting board; cut into 1-inch pieces.

3 Divide dough evenly into 4 pieces. With floured hands, gently stretch and shape each piece of dough into 4 × 8-inch rectangle. Place dough on large baking sheet.

4 Slide rectangles of dough onto grill and grill until browned on bottom, about 1 minute. With tongs, turn dough over and grill just until the second side stiffens but is not colored, about 30 seconds. Return crusts to baking sheet, browned side up.

5 Spread pesto evenly on browned sides of crusts, leaving ½-inch border around edges. Top evenly with tomatoes and grilled vegetables. Sprinkle with mozzarella. Return pizzas to grill, cover grill, and cook until cheese is melted, 2–3 minutes, making sure crusts don’t burn.

PER SERVING (1 PIZZA): 374 Cal, 12 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 13 mg Chol, 598 mg Sod, 56 g Total Carb, 9 g Sugar, 5 g Fib, 14 g Prot, 123 mg Calc. PointsPlus value: 10