A review from last night

[mandarin2j]

We had another scorcher yesterday, so I made the Eating Well Grilled Pizza with Pesto, Tomatoes & Feta. The simplicity of this recipe made it perfect for a hot day--who wants to be forever prepping, even for the barbeque, when the house is stuffy and they're getting crabby? DH commented on how he liked the way the flavors went together. I typically don't think of feta to go with pesto, but I don't know why after trying the pizza. The salty feta balanced the bright, fresh flavors of the pesto, tomatoes, and basil perfectly. I make pizza dough in the bread maker two pounds at a time, so there's always dough ready to go in the freezer. With all the ingredients typically on-hand, this recipe will be a definite steamy day repeater!

One warning: I thought I could cheat and use waxed paper to separate the rolled out pizza doughs. Wrong! When I got out to the grill, the durn things stuck together , and I had to go back in and redo the dough set up the way EW recommended.

-Amanda

[Gracie]

Originally posted by mandarin2j
I had to go back in and redo the dough set up the way EW recommended

What did EW say?

L.

[mandarin2j]

They said to put it on a baking sheet dusted with flour, but I thought I'd be clever and save washing another dish.

Here's the full recipe:

EATINGWELL Charter Issue
Grilled Pizza with Pesto, Tomatoes & Feta
Recipe by Beth-Ann Bove;
Prep time: 15 minutes
Start to finish: 30 minutes
Degree of difficulty: easy

Ingredients

1 pound prepared pizza dough, preferably whole-wheat
1/2 cup prepared pesto
4 ripe plum tomatoes, thinly sliced
1/2 cup crumbled feta cheese
Freshly ground pepper to taste
1/4 cup lightly packed fresh basil leaves, torn

To make:

1. Heat grill to medium-high.

2. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.

3. Lay crusts on grill (they won't stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.

4. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

Makes 4 servings.
Per serving: 430 calories; 16 g total fat (4 g sat, 9 g mono); 60 g carbohydrate; 13 g protein; 6 g fiber; 774 mg sodium.