PREP: 20 minutes GRILL: 10 minutes per batch MAKES 6 servings
4 roma tomatoes, thinly sliced
2 tablespoons snipped fresh Italian (flat-leaf) parsley
2 cloves garlic, minced
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 13.8-ounce package refrigerated pizza dough
2 tablespoons olive oil
Cornmeal
4 ounces fresh mozzarella cheese, thinly sliced
1⁄2 cup crumbled Gorgonzola or other blue cheese (2 ounces)
1⁄4 cup freshly grated Parmesan cheese
1⁄4 cup shredded fresh Italian (flat-leaf) parsley or basil
1 In a medium bowl combine tomato, snipped parsley, garlic, salt, and pepper; set aside.
2 Divide dough in half. On a lightly floured surface pat or roll each portion into a 12-inch circle. Brush tops of dough circles with oil. Stack dough circles on a baking sheet, separating them with a sheet of waxed paper or parchment paper sprinkled with cornmeal.
3 For a charcoal grill, carefully transfer 1 dough circle, oiled side down, to the lightly greased rack of an uncovered grill directly over low coals. Grill about 6 minutes or until light brown (top will be dry but soft). Remove from grill.
4 Turn pizza crust over; top with half of the tomato mixture and half of the cheeses. Cover and grill for 4 to 6 minutes more or until crust is crisp and cheeses are melted, moving pizza around to brown evenly. Repeat with the remaining dough circle and the remaining toppings. (For a gas grill, preheat grill. Reduce heat to low. Transfer 1 dough circle to grill rack over heat. Cover and grill as above.) Sprinkle with shredded parsley.
PER SERVING: 307 cal., 16 g total fat (6 g sat. fat), 25 mg chol., 672 mg sodium, 30 g carb., 2 g fiber, 11 g pro.
