Alternate yellow and red tomatoes on the pizza for a pretty effect. If you don't have olivada (black olive spread), use a little prepared tomato sauce and scatter sliced olives over the top.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1996


Ingredient Checklist


Instructions Checklist
  • Prepare Whole-Wheat Pizza Dough, if using. To cook pizzas on a charcoal grill, build a medium-hot fire in one half of the grill (two bricks placed end-to-end work well as a divider). For a gas grill with two burners, preheat one burner on high, leaving the other unlit. For a single-burner gas grill, preheat on high, and lower the flame to cook the second side of the pizzas.

  • Roll out the pizza dough into 4 circles and place on a floured cutting board. Bring the dough, toppings and a pair of tongs to grillside.

  • Place 2 of the dough circles on the hot side of the grill. Within 1 minute the dough will puff slightly, and the underside will firm up and be striped with grill marks. Use tongs to flip the crusts over and onto the cooler side of the grill.

  • Using half of the ingredients, spread olivada on the crusts after turning, then cover with overlapping tomato slices, sprinkle with salt and pepper and scatter mozzarella over all. Cover the grill and cook, rotating the pizzas once or twice, until the toppings are heated through, about 5 minutes.

  • Remove the pizzas from the grill. Repeat Steps 3 and 4 with the remaining dough and toppings. Just before serving, sprinkle the pizzas with basil.

Associated Recipes

Nutrition Facts

385.6 calories; protein 15.6g 31% DV; carbohydrates 44.2g 14% DV; exchange other carbs 3; dietary fiber 6.6g 26% DV; sugars 6.2g; fat 17g 26% DV; saturated fat 4.2g 21% DV; cholesterol 18.1mg 6% DV; vitamin a iu 1996.9IU 40% DV; vitamin c 28.8mg 48% DV; folate 166.1mcg 42% DV; calcium 258.4mg 26% DV; iron 2.7mg 15% DV; magnesium 68.1mg 24% DV; potassium 649mg 18% DV; sodium 784.6mg 31% DV; thiamin 0.6mg 63% DV.