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
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
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.
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