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Individual Grilled Pizzas

 Individual Grilled Pizzas
This is one of my favorite grilled dishes. Featuring garden-fresh vegetables and a light pesto sauce, the pizzas are especially popular because each family member can add whatever toppings he or she prefers.—Martha Haseman, Hinckley, Illinois
4 ServingsPrep/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 bowl, combine the flours, yeast, salt and sugar. Add

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Individual Grilled Pizzas (continued)

Directions (continued)

  • 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.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack.
  • Prepare grill for indirect medium heat using a drip pan. Place dough
  • over the direct heat area. Cover and cook for 1 minute or until
  • puffed and golden. Turn and place dough over drip pan.
  • Spread pesto over crusts. Top with 2/3 cup mozzarella cheese,
  • tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill,
  • covered, over indirect medium heat 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.
Nutritional Facts: One serving (1 pizza) equals 430 calories, 16 g fat (5 g saturated fat), 19 mg cholesterol, 579 mg sodium, 55 g carbohydrate, 5 g fiber, 18 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 fat, 1 vegetable.
Wine: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now