PREP: 20 minutes GRILL: 10 minutes MAKES 4 servings
11⁄2 cups chopped tomato (3 medium)
1⁄2 cup snipped fresh basil
1 tablespoon olive oil
1 clove garlic, minced
1 16-ounce loaf frozen bread dough, thawed
1 cup shredded Asiago or Parmesan cheese (4 ounces)
1 cup shredded mozzarella cheese (4 ounces)
1 In a medium bowl combine tomato, basil, oil, and garlic. Set aside.
2 On a lightly floured surface roll dough into a 12-inch circle. Lightly sprinkle both sides with cornmeal. Place on a large baking sheet dusted with cornmeal.
3 For a charcoal grill, transfer dough circle to the rack of an uncovered grill directly over medium coals. Cover and grill about 3 minutes or until top is puffed and bottom is crisp. Turn crust over with a large spatula. Cover and grill for 2 minutes more. Remove from grill.
4 Top pizza crust with tomato mixture, Asiago cheese, and mozzarella cheese. Cover and grill about 5 minutes more or until crust is golden brown and cheeses are melted. (For a gas grill, preheat grill. Reduce heat to medium. Transfer dough circle to grill rack over heat. Cover and grill as above.)
PER SERVING: 483 cal., 24 g total fat (11 g sat. fat), 46 mg chol., 808 mg sodium, 46 g carb., 3 g fiber, 21 g pro.
Smoked Provolone Pizza:
Prepare as directed, except substitute 2 teaspoons snipped fresh rosemary for the basil and use 11⁄2 cups shredded smoked provolone or Gouda cheese (6 ounces) instead of the Asiago and mozzarella cheeses.
PER SERVING: 468 cal., 15 g total fat (8 g sat. fat), 29 mg chol., 374 mg sodium, 54 g carb., 9 g fiber, 20 g pro.
make it vegan
Substitute desired soy cheese for the Asiago cheese and mozzarella-flavor soy cheese for the mozzarella cheese.