GRILLED PIZZA

Quick-rise yeast gets mixed right in with the flour and salt and needs no proofing. Grilling pizza gives it a smoky flavor not unlike that from a wood-burning oven. If you like, grill onions, peppers, and sausages and let guests personalize their own pizzas.

Prep: 15 minutes plus dough resting
Grill: 5 minutes

2 cups all-purpose flour

1 package quick-rise yeast

¾ teaspoon salt

¾ cup hot water (120°F to 130°F)

2 teaspoons plus 2 tablespoons olive oil

8 ounces fresh mozzarella cheese, thinly sliced

12 fresh basil leaves

2 small ripe tomatoes, thinly sliced salt coarsely ground black pepper

1. Prepare outdoor grill for direct grilling over medium heat.

2. In large bowl, combine flour, yeast, and salt. Stir in hot water and 2 teaspoons oil until blended and dough comes away from side of bowl. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes.

3. Shape pizza dough into two 10-inch rounds or four 6-inch rounds (do not form rims). Cover with greased plastic wrap; let rest 15 minutes.

4. Place dough rounds on grill over medium heat and grill until underside of dough turns golden and grill marks appear, 2 to 5 minutes. With tongs, turn rounds over. Brush lightly with some remaining oil. Top with mozzarella, basil, and tomato slices. Grill until cheese begins to melt, 3 to 5 minutes longer. Drizzle with remaining olive oil and sprinkle with salt and pepper. Makes 12 appetizer servings.

Each serving: About 170 calories, 7g protein, 17g carbohydrate, 8g total fat (3g saturated), 17mg cholesterol, 225mg sodium.

GUIDE TO GRILLED VEGETABLES

Preheat grill to medium-high.

Tap Image to Zoom