▪ 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
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 nonstick 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. (Individual prebaked Italian bread shells may be substituted for the homemade crust.)
I wish my teeny, little basil plants would hurry up and grow so I could try this one!
ReplyDeleteHmmm...looks complicated...
ReplyDelete