Grilling pizza outdoors adds a wonderful smoky, charred flavor you can’t get in the oven. The key here is to stretch the dough nice and thin. It will crisp and bubble into a golden cracker-like crust.
3 tablespoons garlic-flavored olive oil, divided
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 large portobello mushrooms (about 6 inches across), sliced (3/8 inch)
1/4 cup purchased sun-dried tomato or basil pesto
10 to 11 oz. refrigerated pizza dough
Cornmeal for sprinkling
1/4 cup lightly packed coarsely chopped fresh basil
2 cups shredded mozzarella cheese
1. Heat grill. Combine 1 tablespoon of the oil, vinegar, salt and pepper in large bowl. Add mushrooms; toss to coat.
2. Combine pesto and 1 tablespoon of the oil in small bowl.
3. Lightly oil grill grates. Grill mushrooms, covered, over medium-high heat or coals 6 minutes or until they just begin to brown, turning once.
4. Stretch dough into 12-inch round; place on cornmeal-covered baking sheet. Slide dough onto grill. Grill, covered, 2 to 3 minutes or until bottom is golden brown. Slide onto baking sheet; turn crust over. Brush with remaining 1 tablespoon oil. Spread with pesto mixture; top with mushrooms, basil and cheese.
5. Slide pizza onto grill. Grill, covered, 2 to 3 minutes or until bottom is golden brown and cheese is melted.
4 (2-slice) servings
PER SERVING: 545 calories, 33.5 g total fat (11 g saturated fat), 22 g protein, 39 g carbohydrate, 35 mg cholesterol, 875 mg sodium, 2.5 g fiber