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Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Diced seeded tomatoes - (abt 8 oz)

  2. 1 1/2 cups 219g / 7.7oz Grated mozzarella cheese - (abt 6 oz)

  3. 1/2 cup 31g / 1.1oz Thinly-sliced green onions

  4. 1/2 cup 118ml Thinly-sliced fresh basil

  5. 2 tablespoons 30ml Olive oil

  6. 2 tablespoons 30ml Balsamic vinegar

  7. 2 tablespoons 30ml Garlic cloves - minced (large)

  8. 1 Tube refrigerated pizza dough - (10 oz)

  9. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix together first 7 ingredients in medium bowl. Let tomato mixture stand 15 to 30 minutes at room temperature. Oil grill rack. Prepare barbecue (medium-high heat). Unroll dough onto work surface, stretching to form 12- by 12-inch square. Cut into 4 equal pieces. Using large spatula, transfer dough to grill rack; cover and grill until bottoms are brown, about 4 minutes. Turn squares over and immediately top each with tomato mixture, leaving 1/2-inch border. Cover and grill until pizza bottoms are brown and cheese is melted, about 4 minutes. Sprinkle pizzas with Parmesan and serve. This recipe yields 2 servings. Serve with: Crudites dipped into creamy Italian dressing. Dessert: Sliced apricots drizzled with anisette liqueur.

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