| 3 | tablespoons olive or vegetable oil |
| 1/8 | teaspoon salt |
| 6 | drops red pepper sauce |
| 1 | clove garlic, finely chopped |
| 2 | tablespoons chopped fresh or 2 teaspoons dried basil leaves |
| 3 | green onions, sliced (3 tablespoons) |
| 2 | medium tomatoes, seeded, coarsely chopped (1 1/2 cups) |
| 1/3 | package (48-oz size) frozen pizza dough & Italian bread (1 loaf), thawed |
| 1 | cup shredded mozzarella cheese (4 oz) |
| 1/2 | cup crumbled feta cheese (2 oz) |
| 10 | kalamata olives, cut in half, pitted |
Serve with...
Strawberry Lime Slush
Total Time:
10 min
| 1. | In small bowl, mix oil, salt, pepper sauce and garlic; reserve 1 tablespoon. To remaining oil mixture, add basil, onions and tomatoes; toss. Cover; let stand at room temperature 30 minutes. |
| 2. | Heat gas or charcoal grill. Divide dough in half. On floured surface, roll each half into 8-inch round. Place dough rounds on grill over medium heat. Cover grill; cook 1 to 2 minutes or until bottoms of crusts begin to brown. |
| 3. | Remove crusts from grill, and place browned sides up on ungreased cookie sheet. Brush reserved oil mixture evenly over crusts. Top with tomato mixture, cheeses and olives. |
| 4. | Slide pizzas from cookie sheet onto grill. Cover grill; cook 2 to 4 minutes or until bottoms of crusts are brown and cheese is melted. (If crusts brown too quickly, place a piece of foil between crusts and grill.) |
|
| You can use large pitted ripe olives, cut in half, instead of the kalamata olives.
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| If you're ready to begin cooking but the coals are too hot, use tongs to spread them apart, or remove a few of them. If you have an adjustable grill, raise the rack so it's farther away from the heat. |
Nutrition Information:
560 ( 230); 25g ( 9g, 1g); 30mg; 1200mg; 63g ( 4g, 4g); 21g 20%; 8%; 40%; 25% 4 ; 0 ; 0 ; 1 1/2 ; 3 4