Thursday, May 14, 2009

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


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


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. 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 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.)


  1. I wish my teeny, little basil plants would hurry up and grow so I could try this one!