|12 ounces||Basic Pizza Dough|
|x||Olive oil for brushing|
|2 tablespoons||Fresh basil pesto|
|4 ounces||Bel Paese cheese, sliced, or other soft cheese, such as Muenster or fontina|
|12 eaches||Oil-packed, sun-dried tomatoes, drained|
|2 tablespoons||Thick tomato sauce|
|4 ounces||Low-moisture part-skim mozzarella cheese, diced|
|12 eaches||Black olives, pitted/halves|
|x||Fresh grated Parmesan cheese for garnish|
Preheat a grill or outdoor barbecue.
Divide the pizza dough in half and roll each half into a 6-inch circle. Brush the pizzas with olive oil, then place them, oiled side down, on a hot grill. Cook the pizzas until the dough firms up and the first side is scored with grill marks; watch the pizzas carefully so that they don't burn. Brush the other side with olive oil then turn the pizzas.
Brush pesto on one of the pizzas and top with Bel Paese cheese or Muenster or fontina and sun-dried tomatoes. Spread tomato sauce on the other pizza, then add mozzarella and black olives. Remove the pizzas from the grill and place them on serving plates. Brush the edges with olive oil; dust with Romano cheese and serve.
Nutritional Analysis per serving with pesto: 1,150 CALORIES; 71.2g FAT (28.1g saturated fat, 56 percent calories from fat); 120mg CHOLESTEROL; 1,837mg SODIUM.
Nutritional Analysis per serving with tomato, mozzarella and black olives: 845 CALORIES; 41.8g FAT (15.2g saturated fat; 44 percent calories from fat); 67mg CHOLESTEROL; 1,754mg SODIUM.
Recipe from Chef Carl Oshinsky, as seen in THE OLYMPIAN, 6/28/95.
Typed by Iris Grayson.
Submitted By IRIS GRAYSON On 07-08-95
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