1/2 pint cocktail or grape tomatoes, halved 1/2 red onion, thinly sliced 1/4 cup olive oil 3 tablespoons each: pitted kalamata olives, drained, chopped sun-dried tomatoes 1/2 teaspoon salt Freshly ground pepper 1 package unbaked pizza dough, stretched into 12-inch round, or prepared (12-inch) pizza crust 2 tablespoons chopped fresh parsley 1/4 to 1/2 cup shredded fontina 2 tablespoons each: torn basil leaves, shredded Parmesan
Makes 3 servings.
1. Heat a grill to high. Combine the tomatoes, onion, 3 tablespoons of the olive oil, olives, sun-dried tomatoes, salt and pepper to taste in a bowl, tossing to coat with your hands. Brush the remaining 1 tablespoon of the olive oil over both sides of the pizza crust.
2. Place the dough over a direct heat on grill; cook until puffy, about 2 minutes; turn over. Cook 2 minutes. Move crust to a cooler part of the grill; top with the tomato-olive mixture. Sprinkle the parsley, fontina and basil over the top. Cover grill; cook until cheese melts, about 8 minutes. Sprinkle with Parmesan. Cover; cook until cheese melts, about 2 minutes. Remove from grill; cut into wedges.
Nutritional information per serving: 624 calories, 50 percent of calories from fat, 35 g fat, 7 g saturated fat, 13 mg cholesterol, 63 g carbohydrates, 17 g protein, 1,045 mg sodium, 4 g fiber.