Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 1/2 cup whole wheat flour

  3. 1 package (1/4 ounce) quick-rise yeast

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon sugar

  6. 3/4 cup warm water (120 to 130 )

  7. 1 tablespoon olive oil PESTO:

  8. 1 cup chopped fresh basil

  9. 1/4 cup fat-free plain yogurt

  10. 2 tablespoons unsalted sunflower kernels

  11. 1 tablespoon olive oil

  12. 1 garlic clove, minced

  13. 1/8 teaspoon salt

  14. 1/8 teaspoon pepper TOPPINGS:

  15. 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

  16. 2 medium tomatoes, thinly sliced

  17. 2 green onions, finely chopped Coarsely ground pepper

  18. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flours, yeast, salt and sugar. Add water and oil; mix just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10-15 minutes. Meanwhile, in a blender, combine the pesto ingredients. Cover and process until smooth, scraping sides often. Set aside. Divide dough into fourths. Roll each portion into a 6-in. circle. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect medium heat using a drip pan. Place dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn and place dough over drip pan. Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, over indirect medium heat for 3-5 minutes or until cheese is melted and crust is lightly browned. Yield: 4 servings. Editor's Note: Individual prebaked Italian bread shells may be substituted for the homemade crust.


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