Easy Cheesy Pizza on the Grill

For the whole-wheat crust:

3/4 cup water
1 tablespoon butter
1 1/2 teaspoons quick-rising active dry yeast (1/2 package)
1/2 teaspoon sugar
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon salt
additional all-purpose flour, as needed
2 teaspoons yellow cornmeal

For the Mushroom-Pepper Topping:

2/3 cup bottled pizza sauce
1 cup sliced fresh regular or shiitake mushrooms
1 cup very thinly sliced red, yellow and/or green bell peppers
1 1/2 cups (6 ounces) shredded mozzarella cheese
2 tablespoons grated Parmesan or Romano cheese
fresh or dried herbs, if desired

Heat water and butter together until warm. Butter may not melt completely. Stir in yeast and sugar; let stand for 5 minutes or until bubbly.

Mix flour and salt in food processor with metal blade or in mixer bowl with dough hook. Slowly add yeast mixture through the feed tube. Process until dough cleans inside of bowl; add additional flour 1 tablespoon at a time if mixture is too moist. Comtinue processing until dough is smooth and elastic, about 45 to 60 seconds. Transfer to buttered medium bowl; cover loosely with waxed paper. Let rise in warm place until doubled in bulk, about 25 minutes.

Transfer dough to lightly floured surface. Divide dough into two balls. Roll and stretch each ball into an 8-inch circle; sprinkle both sides evenly with cornmeal. Place on grid over medium to medium-low coals; cover and cook 2 to 3 minutes or until bottom is golden brown. Turn, spread with sauce. Sprinkle evenly with mushrooms, peppers, cheeses and herbs. Close grill; cook 6 to 8 minutes or until crust is golden brown and cheese is melted. Makes two 8-inch pizzas; 12 servings.

For Grilled Vegetable ad Sun-Dried Toamto Pizza: Stir 2 tablespoons drained, chopped sun-dried tomatoes and 1 tablespoon chopped fresh basil into pizza sauce. Slice 2 small zucchini or yellow squash (3 to 4 ounces each) lengthwise into 1/2-inch-thick slices and place on grid over medium to medium-low coals until browned and crisp-tender, about 10 minutes, turning once. Cook squash. Cut into strips and assemble pizza as recipe directs, using squash in place of mushrooms and peppers.

Note: To cook pizzas in conventional oven, place unbaked crusts on baking sheet sprinkled lightly with cornmeal. Assemble as recipe directs. Bake in a preheated 425-degree oven 13 to 15 minutes or until crust is golden brown and cheese is melted.

- Recipe from: American Dairy Association
Copyright 1995, The Associated Press

Nutrition Facts
Per slice
Calories	130
Total Fat	5 g
Cholesterol	49 mg
Carbohydrates	16 g
Protein	7 g
Calcium	127 mg

Nutrition facts are per serving
unless otherwise noted