inch thick. Transfer 2 rounds to each cookie sheet; cover loosely with plastic wrap. (Bring dough and topping ingredients to grill for pizza assembly.)Pesto and Mozzarella Pizzas
Garden tomatoes and basil make wonderful toppings for pizza cooked over the coals. Serve as a main course or cut into wedges for appetizers. For photo, see ♣.
PREP: 25 minutes GRILL: about 4 minutes
MAKES: 4 pizzas or 4 main-dish servings
nonstick cooking spray
1 pound refrigerated fresh pizza dough from supermarket or pizzeria, at room temperature (see Tip)
¼ cup refrigerated pesto sauce
3 plum tomatoes, seeded and chopped
8 ounces fresh mozzarella cheese, thinly sliced
½ teaspoon coarsely ground black pepper
1. Prepare outdoor grill for covered direct grilling over medium heat.
2. Spray 2 large cookie sheets with cooking spray. On work surface, divide dough into quarters; spray with cooking spray. Press each piece of dough into a round about inch thick. Transfer 2 rounds to each cookie sheet; cover loosely with plastic wrap. (Bring dough and topping ingredients to grill for pizza assembly.)
3. Place dough rounds on hot grill rack. Cover grill and cook until grill marks appear on underside and dough stiffens (dough may puff slightly), 2 to 3 minutes. With tongs, carefully return dough to cookie sheets, grilled side up.
4. Spread pesto on grilled side of dough rounds; top with tomatoes, mozzarella, and pepper.
5. Return pizzas to grill, toppings side up. Cover grill and cook until bottom of dough stiffens and mozzarella begins to melt, 2 to 3 minutes. Cut into wedges to serve.
EACH SERVING: About 530 calories, 19g protein, 59g carbohydrate, 24g total fat (9g saturated), 47mg cholesterol, 275mg sodium
MONTEREY JACK PIZZAS: Prepare recipe as in steps 1, 2, and 3. In step 4, spread 1 cup prepared black-bean dip on grilled side of dough rounds; top with 1 cup shredded Monterey Jack or pepper jack cheese (4 ounces). Finish as in step 5. Transfer pizzas to board; top with 2 cups thinly sliced iceberg lettuce and ½ cup of your favorite salsa.
EACH SERVING MONTEREY JACK PIZZA: About 440 calories, 17g protein, 64g carbohydrate, 12g total fat (5g saturated), 25mg cholesterol, 1,080mg sodium
ARUGULA AND TOMATO PIZZAS: In cup, mix 1 tablespoon extra-virgin olive oil and 1 tablespoon balsamic vinegar. Prepare recipe as in steps 1, 2, and 3. In step 4, sprinkle 3 cups loosely packed baby arugula or spinach leaves on grilled side of dough; top with 6 plum tomatoes (about 1 pound), thinly sliced, and 2 ounces Parmesan cheese, thinly shaved with vegetable peeler (about ½ cup). Finish as in step 5. Transfer pizzas to cutting board; drizzle with balsamic mixture and sprinkle with ¼ teaspoon salt and teaspoon ground black pepper.
EACH SERVING ARUGULA AND TOMATO PIZZA: About 400 calories, 15g protein, 60g carbohydrate, 12g total fat (4g saturated), 11mg cholesterol, 545mg sodium