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Photo: Jonny Valiant
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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
PREPARE grill for medium-high heat.
MIX 1 Tbsp extra virgin olive oil and 1 tsp minced garlic.
UNWRAP 2 whole wheat pizza crusts (recipe, p. 121) and brush 1 side of each with half of the garlic oil.
PUT crusts oil side down on grill and heat until bottoms are golden brown, about 2 minutes.
FLIP crusts, brush with remaining garlic oil, and sprinkle 1 1/2 c shredded part-skim mozzarella evenly over them.
GRILL until bottoms are golden brown, about 2 minutes longer. Remove to cutting board.
SCATTER 1 lb sliced tomatoes and 1/2 c fresh basil leaves evenly on pizzas.
SPRINKLE with freshly ground black pepper and drizzle with 1 Tbsp balsamic vinegar.
CUT each pizza into 4 slices.
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