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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
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

Printed from tasteofhome.com Oct 13, 2008

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Individual Grilled Pizzas cont.

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. 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.