Grilled pizza, your new summer staple

Beth-Ann Bove

Having a party? 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.

Grilled Pizza with Pesto, Tomatoes and Feta

1 pound prepared pizza dough, preferably whole-wheat

1/2 cup prepared pesto

4 ripe plum tomatoes, thinly sliced

1/2 cup crumbled feta cheese

Freshly ground pepper to taste

1/4 cup lightly packed fresh basil leaves, torn

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 1/4-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. Makes 4 servings.

Per serving: 455 calories; 18 g fat (7 g saturated fat; 36 percent calories from fat); 49 g carbohydrates; 1 g sugar; 27 mg cholesterol; 749 mg sodium; 17 g protein; 4 g fiber.