Individual Grilled Pizzas Recipe

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 Crisco® Pure Olive Oil
• PESTO:
• 1 cup chopped fresh basil
• 1/4 cup fat-free plain yogurt
• 2 tablespoons unsalted sunflower kernels
• 1 tablespoon Crisco® Pure Olive Oil or Canola 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 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.

Individual Grilled Pizzas published in Light & Tasty June/July 2001, p8