Makes 8 servings
Ingredients
- 1 10-ounce tubed pizza dough
- Cornmeal
- 1 teaspoon olive oil
- 1 teaspoon crushed dried oregano
- 1/2 teaspoon crushed dried basil
- 2 plum tomatoes, 6 ounces total, thinly sliced
- 1/2 cup shredded part-skim mozzarella cheese
Directions
- Open the package of dough and on a lightly floured surface. Roll out to a 10-inch circle. Place the crust on a cookie sheet which has been lightly sprinkled with cornmeal. Finish shaping by pulling and stretching dough.
- Transfer the crust to the prepared grill and grill for about 3 minutes, until the top of the dough puffs and the underside is crisp and lightly browned. Using a large metal spatula, turn the crust over. Brush the cooked top with olive oil and sprinkle with oregano and basil.
- Arrange tomatoes over the crust and top with shredded cheese. Continue to grill for another 4-5 minutes, until the pizza is cooked through, the dough lightly browned, and the cheese melted. To insure even cooking, use tongs to rotate the pizza two or three times during the cooking period, taking care not to knock off the topping.
Nutrition
Per Serving: 112 calories (24% calories from fat), 5 g protein, 3 g total fat (1.1 g saturated fat), 16 g carbohydrate, 1 g dietary fiber, 4 mg cholesterol, 236 mg sodium.
Diabetic Exchanges: 1/2 lean protein (meat), 1 carbohydrate (bread/starch)
