Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.
Nutrition Profile
- Bone Health
- Healthy Aging
- High Calcium
- Vegetarian
Ingredients
- 1 pound prepared pizza dough, preferably whole-wheat
- ½ cup prepared pesto
- 4 ripe plum tomatoes, thinly sliced
- ½ cup crumbled feta cheese
- Freshly ground pepper, to taste
- ¼ cup lightly packed fresh basil leaves, torn
Preparation
Active - 30 m
Ready In - 30 m
- Heat grill to medium-high.
- Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about ¼ inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
- 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.
- 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.
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Nutrition Information
- Serving Size: 1 pizza
- Per Serving: 455 calories; 24 g fat(7 g sat); 4 g fiber; 49 g carbohydrates; 17 g protein; 17 mcg folate; 27 mg cholesterol; 4 g sugars; 1 g added sugars; 1,026 IU vitamin A; 11 mg vitamin C; 324 mg calcium; 1 mg iron; 712 mg sodium; 259 mg potassium
- Nutrition Bonus: Calcium (32% daily value), Vitamin A (21% dv)
- Carbohydrate Servings: 3½
- Exchanges: 3 starch, ½ vegetable, ½ fat
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