YES, YOU CAN GRILL PIZZA
(Number of Powerfoods: 3)
1 POUND WHOLE WHEAT OR WHITE PIZZA DOUGH
VEGETABLE OIL
EXTRA-VIRGIN OLIVE OIL
1½ CUPS PIZZA SAUCE
2 CUPS SHREDDED PART-SKIM MOZZARELLA CHEESE1. Stretch the dough into a rectangular shape (Sicilian pizza style) on a large cutting board. Avoid
stretching the dough too thin or you'll risk burning.
2. Dip a wad of paper towels in vegetable oil and carefully oil the grates of a gas grill. Heat the grill
on high. Reduce the heat to low-medium, then transfer the stretched pizza dough to the grill, adjusting
it carefully with your fingers to retain the rectangular shape. Lightly brush the top of the dough with
olive oil, then close the grill top.
3. Cook for 5 to 7 minutes, occasionally lifting the edge of the dough with a metal spatula to check the
bottom. You want it brown. The low-medium setting should cook the dough without burning,
depending upon the grill.
4. When the bottom of the crust is nice and brown and the top has started to cook, flip the dough over
using spatulas and a friend's help. Spread sauce evenly on the dough and top with an even coating of
cheese. Close the grill and cook another 5 minutes or until the cheese has melted.
OPTIONAL TOPPINGS:
Chopped chicken; turkey pepperoni; spinach; pineapple and deli ham. Note: If you use vegetables,
grill or sauté them separately and add after the pizza has finished cooking. The moisture in vegetables
may otherwise make the pizza soggy
Makes 6 2-slice servings.
Per serving: 350 calories, 16 g protein, 38 g carbohydrates, 16 g fat (5 g saturated), 680 mg sodium,
7 g fiber