Grilled Buschetta Pizza--Put your BBQ Skills To The Test

It is really getting HOT here in GA. Time to fire up the BBQ and enjoy some late summer nights where the cool breeze from the bluff is your only hope for relief. Tonight we grilling up something a little different--pizza. I was really craving it, but when I mentioned pizza to my husband he said "It's just way to hot." Solution: Grill up some pizza dough on the BBQ, let it cool, then top with refreshing summer ingredients guaranteed to cool you down and satisfy that pizza craving all at once. Tonight, I used my basic pizza dough recipe, griled it up, and topped it with one of my favorite Italian starters: bruschetta. Serve this pizza with a nice side salad and dinner is done! Just a slight tip--make the bruschette a few hours before you grill your dough, so that the flavors can all meld together.

Grilled Bruschetta Pizza 
Serves 4
300 calories per serving

Bruschetta Topping
1 tbs olive oil
1 large tomato, chopped
1/4 cup kalamata olives, pitted and chopped
1/2 red onion, chopped
1/4 cup fresh basil, chopped
1/2 tsp salt
1/4 tsp black pepper
-Mix ingredients in a large bowl. Refrigerate for 1-2 hours.
Pizza dough
(Makes two 12-inch pizzas--you will only use one for this recipe)
1 1/2 cups warm water (not HOT)
1 package active dry yeast (2 1/4 tsp)
1 tsp sugar
2 tbs olive oil, divided
3 cups white flour
1 1/4 cups whole wheat flour
1 tsp salt

-In a small bowl mix yeast, warm water and sugar. Let sit for 5 minutes until it gets frothy looking.
-Add 1 tbs oil to yeast mixture and put aside.
-In a separate bowl mix flours and salt.
-Slowly mix yeast mixture into flour mixture. Dough should form a smooth ball (add extra flour if it is too sticky--you may need to use your hand)
-Cover bowl with a kitchen towel and place in a warm place to rise for 1 hour.
-Punch down dough and kneed for 3 minutes.
-Divide dough in half. Toss one crust into a zip lock bag and freeze.
-On a floured surface, roll out your dough until it is about 1/8th inch thick. Using a pastry brush, smooth 1/2 tbs oil on the side that is facing up (this will be the side you place facing down on the grill).
-Pre-heat grill. Place dough on the grill oiled-side down. Let cook for 1 minute. After the minute is up, brush the remaining 1/2 tbs oil on the side of the pizza facing up. Once the dough starts to bubble on top, kinda like a pancake, it is time to flip it.
-Cook for about 1 minute more and them remove, placing on a large cutting board or pizza wheel to cool.

To complete your pizza, top cooled pizza crust with bruschetta topping. For added flavor (and calories, so don't forget to add them in), drizzle with balsamic vinegar and fresh Parmesan shavings.

Healthy meals to nourish your mind.