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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Preparation Time: 1-10 Minutes / Number of Servings: 4 |
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Directions: Instructions
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 roun
d). 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.
Nutritional Information:
430 calories
16 total fat (4 g sat)
14 mg cholesterol
60 g carbohydrate
13 g protein
6 g fiber
774 mg sodium
| Ingredients:
2 Ounce(s) light packed torn leaves of basil, fresh
1 pepper, fresh ground
417/10000 Ounce(s) paprika
1/2 crumbled feta cheese
1/2 pesto, prepared
4 thin sliced ripe plum size tomato
15 479/1418 Ounce(s) whole wheat prepared pizza dough active dry yeast
Comments: re planning a backyard barbecue, try this Phase 3 recipe, which can be made on the grill. |
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