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

▪ 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.)