Individual Grilled Pizzas Recipe

Individual Grilled Pizzas Recipe

Nutrition Facts

  • One serving:
  • (1 pizza)
  • Calories:
  • 430
  • Fat:
  • 16 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 19 mg
  • Sodium:
  • 579 mg
  • Carbohydrate:
  • 55 g
  • Fiber:
  • 5 g
  • Protein:
  • 18 g
  • Diabetic Exchange:
  • 2-1/2 starch, 2 lean meat, 2 fat, 1 vegetable.


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Individual Grilled Pizzas

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SERVINGS: 4

CATEGORY: Main Dish

METHOD: Grill (gas or charcoal)

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup warm water (120° to 130°)
  • 1 tablespoon olive oil
  • PESTO:
  • 1 cup chopped fresh basil
  • 1/4 cup fat-free plain yogurt
  • 2 tablespoons unsalted sunflower kernels
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • TOPPINGS:
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2 medium tomatoes, thinly sliced
  • 2 green onions, finely chopped
  • Coarsely ground pepper
  • 2 tablespoons grated Parmesan cheese

Directions:

In a large mixing bowl, combine the flours, yeast, salt and sugar. Add water and oil; mix just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10-15 minutes.
    Meanwhile, in a blender, combine the pesto ingredients. Cover and process until smooth, scraping sides often. Set aside.
    Divide dough into fourths. Roll each portion into a 6-in. circle. Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect medium heat.
    Grill dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn; place over indirect heat. Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, for 3-5 minutes or until cheese is melted and crust is lightly browned. Yield: 4 servings. Editor's Note: Individual prebaked Italian bread shells may be substituted for the homemade crust.

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