Individual Grilled Pizzas 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Individual Grilled Pizzas cont. 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 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

Individual Grilled Pizzas 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. Editor's Note: Individual prebaked Italian bread shells may be substituted for the homemade crust. Yield: 4 servings. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008