Enjoy this Italian-style grilled pizza with two types of cheese, tomatoes and basil pesto – a wonderful dinner ready in just 25 minutes!
cup basil pesto
package (14 oz) prebaked original Italian pizza crust or other 12-inch ready-to-serve pizza crust
cups shredded mozzarella cheese (8 oz)
large plum (Roma) tomatoes, cut into 1/4-inch slices
cup whole basil leaves
cup shredded Parmesan cheese
Heat gas or charcoal grill. Brush pesto over pizza crust. Sprinkle 1 cup of the mozzarella cheese over pesto. Arrange tomato slices and basil leaves on cheese. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.
Place pizza on grill. Cover grill; cook over medium heat 6 to 8 minutes or until crust is crisp and cheese is melted. (If crust browns too quickly, place a piece of foil between crust and grill.)
If you have lots of fresh basil, make your own pesto. Place 2 cups firmly packed basil leaves, 3/4 cup grated Parmesan cheese, 1/4 cup pine nuts, 1/2 cup olive oil and 3 cloves garlic in a blender or food processor. Cover and blend on medium speed about 3 minutes or until smooth.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.