Grilled Vegetable and Fontina Pizza
Time: 40 minutes
Technique Tip: Grilling both sides of the crust cooks the dough through.
Serve with Herbed Mediterranean Salad: Combine 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon chopped fresh oregano, and ¼ teaspoon crushed red pepper in a large bowl, stirring with a whisk. Add 4 cups salad greens, 1 cup fresh parsley leaves, ½ cup halved cherry tomatoes, ½ cup sliced peeled cucumber, ¼ cup fresh basil leaves, and 2 tablespoons halved, pitted kalamata olives; toss gently. CALORIES 103; FAT 8.8g (sat 1.2g); SODIUM 146mg
View Recipe: Grilled Vegetable and Fontina Pizza