Serve with: Crudités dipped into creamy Italian dressing. Dessert: Sliced apricots drizzled with anisette liqueur.
Recipe information
Yield
Makes 2 servings
Ingredients
1 cup diced seeded tomatoes (about 8 ounces)
1 1/2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup thinly sliced fresh basil
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 large garlic cloves, minced
1 10-ounce tube refrigerated pizza dough
1/4 cup grated Parmesan cheese
Preparation
Step 1
Mix together first 7 ingredients in medium bowl. Let tomato mixture stand 15 to 30 minutes at room temperature.
Step 2
Oil grill rack. Prepare barbecue (medium-high heat).
Step 3
Unroll dough onto work surface, stretching to form 12x12-inch square. Cut into 4 equal pieces. Using large spatula, transfer dough to grill rack; cover and grill until bottoms are brown, about 4 minutes. Turn squares over and immediately top each with tomato mixture, leaving 1/2-inch border. Cover and grill until pizza bottoms are brown and cheese is melted, about 4 minutes. Sprinkle pizzas with Parmesan and serve.
