Fontina and Pepper Pizza

Impress your guests with individual grilled pizzas topped with Fontina, roasted peppers, and a sprinkle of fresh marjoram.

PREP: 20 minutes      GRILL: 5 to 7 minutes

MAKES: 4 pizzas or 4 main-dish servings

1 pound refrigerated fresh pizza dough from supermarket or pizzeria, at room temperature (see Tip)

6 ounces Italian Fontina or Provolone cheese, shredded

2 jarred roasted red and/or yellow peppers, thinly sliced (1 cup)

1 tablespoon chopped fresh marjoram or thyme

1. Prepare outdoor grill for covered, direct grilling over medium-low heat.

2. Cut dough into 4 equal pieces. On one end of oiled cookie sheet, with fingertips, spread and flatten 1 piece of dough to about -inch thickness. (Edge does not need to be even.) On same cookie sheet, repeat with another piece of dough. Repeat with a second oiled cookie sheet and remaining dough.

3. Place all 4 pieces of dough, oiled side down, on hot grill rack. Cook until grill marks appear on underside (dough will stiffen and puff), 2 to 3 minutes.

4. With tongs, turn crusts over. Working quickly, arrange equal amounts Fontina and peppers on each crust. Cover grill and cook pizzas until undersides are evenly browned and cooked through, 3 to 4 minutes longer.

5. Transfer to cutting board; sprinkle with marjoram. Cut into wedges.

EACH SERVING: About 465 calories, 18g protein, 57g carbohydrate, 18g total fat (9g saturated), 49mg cholesterol, 640mg sodium

THREE-CHEESE PIZZA: Prepare pizza recipe as directed through step 3. In step 4, top crusts with 4 ounces fresh mozzarella cheese, coarsely shredded; then dollop with ½ cup part-skim ricotta cheese, and sprinkle with cup freshly grated Pecorino Romano cheese and ½ teaspoon coarsely ground black pepper. In step 5, sprinkle 1 tablespoon chopped fresh parsley over pizzas.

EACH SERVING THREE-CHEESE PIZZA: About 435 calories, 18g protein, 56g carbohydrate, 15g total fat (7g saturated), 38mg cholesterol, 260mg sodium

TIP: Look for fresh pizza dough in the dairy section of your supermarket, usually near the tortillas. (Frozen pizza dough is also available. Allow several hours for it to thaw before using.) Or you can purchase dough from a local pizzeria; they’ll usually sell it to you in 1-pound balls if you ask.