Pepperoni Provolone Pizzas Recipe

Pepperoni Provolone Pizzas Recipe photo by Taste of Home

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These tasty pizzas use two kinds of sauce for pies that are great grill fare. They're a nice option for summer parties instead of brats and burgers. Randy Armbruster - Waverly, Ohio

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Pepperoni Provolone Pizzas Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

15 10 25

Ingredients

1 can (13.8 ounces) refrigerated pizza crust
2 teaspoons olive oil
2/3 cup pizza sauce
1/2 cup prepared pesto
3 ounces sliced turkey pepperoni
1 large tomato, thinly sliced
3 cups (12 ounces) shredded provolone cheese

Directions

Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 10-in. rectangle.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.
Remove from grill. Top the grilled side of each pizza with pizza sauce, pesto, pepperoni, tomato and cheese. Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted. Yield: 2 pizzas (4 pieces each).

Nutritional Facts 1 piece equals 403 calories, 23 g fat (10 g saturated fat), 47 mg cholesterol, 1,073 mg sodium, 28 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Pepperoni Provolone Pizzas in Simple & Delicious May/June 2009, p45

Slicing Tomatoes

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.