Individual Grilled Pizzas

19 ingredients
5 steps

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup warm water (120° to 130°)
  • 1 tablespoon olive oil
  • 1 cup chopped fresh basil
  • 1/4 cup fat-free plain yogurt
  • 2 tablespoons unsalted sunflower kernels
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 2 medium tomatoes, thinly sliced
  • 2 green onions, finely chopped
  • Coarsely ground pepper
  • 2 tablespoons grated Parmesan cheese

Directions

  1. 1
    In a large bowl, combine the flours, yeast, salt and sugar. Add water and oil; mix just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10-15 minutes.
  2. 2
    Meanwhile, in a blender, combine the pesto ingredients. Cover and process until smooth, scraping sides often. Set aside.
  3. 3
    Divide dough into fourths. Roll each portion into a 6-in. circle. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  4. 4
    Prepare grill for indirect medium heat using a drip pan. Place dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn and place dough over drip pan.
  5. 5
    Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, over indirect medium heat for 3-5 minutes or until cheese is melted and crust is lightly browned.

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