Here sweet ripe nectarines and salty prosciutto ham are arranged on a crust slathered with basil pesto and sprinkled with assertive blue and provolone cheeses. If you haven't tried pizza on the grill, you're missing one of the joys of outdoor cooking. Once you've mastered this technique, use it with any selection of toppings that float your boat. Source: EatingWell Magazine, July/August 2008

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Ingredients

Directions

  • Preheat grill to low.

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  • Mix provolone and blue cheese in a medium bowl; set aside.

  • Sprinkle cornmeal onto a pizza peel or large baking sheet. When you're ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle--don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter. Transfer the dough to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.

  • Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.

  • Using a large spatula, flip the crust. Spread pesto on the crust, leaving a 1-inch border. Quickly sprinkle three-fourths of the cheese mixture on top. Top with prosciutto, fruit and the remaining cheese.

  • Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

  • Drizzle balsamic vinegar over the pizza and season with pepper just before slicing and serving.

Tips

Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils.

Nutrition Facts

301 calories; 10.8 g total fat; 4.8 g saturated fat; 23 mg cholesterol; 682 mg sodium. 223 mg potassium; 37.7 g carbohydrates; 4.1 g fiber; 3 g sugar; 15 g protein; 313 IU vitamin a iu; 2 mg vitamin c; 111 mcg folate; 201 mg calcium; 2 mg iron; 45 mg magnesium;

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