Nutrition per serving may change if servings are adjusted.
1 pound whole-wheat pizza dough
⅓ cup Thai peanut sauce
1 cup thinly sliced red cabbage
½ cup roasted corn
¼ cup slivered red onion
1 cup shredded mozzarella cheese
½ cup packed fresh herbs, such as cilantro and/or mint
Lime wedges for serving
Preheat grill to medium-high.
Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, peanut sauce, cabbage, corn, onion and mozzarella to the grill.
Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the peanut sauce and top with the cabbage, corn, onion and mozzarella. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more.
Return the pizza to the baking sheet. Top with herbs and serve with lime wedges, if desired.
429 calories;17 g fat(4 g sat); 3 g fiber; 57 g carbohydrates; 18 g protein; 21 mcg folate; 22 mg cholesterol; 10 g sugars; 7 g added sugars; 717 IU vitamin A; 13 mg vitamin C; 163 mg calcium; 1 mg iron; 664 mg sodium; 155 mg potassium
Vitamin C (22% daily value)
Carbohydrate Servings: 4
Exchanges: 3 starch, ½ vegetable, ½ other carb, 1 medium-fat protein, 1 fat