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Grilling these pizzas is a quick summery alternative to cooking them in the oven. If it’s raining, simply pop them in a 350° oven for 4-5 minutes or until the cheese is melted. —Bonnie Hawkins, Elkhorn, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 pizza equals 403 calories, 18 g fat (9 g saturated fat), 45 mg cholesterol, 609 mg sodium, 41 g carbohydrate, 3 g fiber, 17 g protein.
Originally published as Grilled Veggie Pita Pizzas in Simple & Delicious June/July 2010, p30
Slicing TomatoesThe best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
The best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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