Grilled Pizza Crust
Servings: Makes 8 individual crusts.
Ingredients
1 tbsp molasses1 package (1/4 oz) active dry yeast2 1/2 tbsp kosher salt2 1/2 tbsp olive oil1 1/4 cups whole-wheat pastry flour2 1/2 cups unbleached all-purpose flourVegetable-oil cooking spray
Preparation
In a large bowl, combine molasses and yeast with 1 1/3 cups lukewarm water. Stir. Set aside until bubbly, about 5 minutes. Add salt and oil and stir. In a separate bowl, mix flours together. Add yeast mixture to flours and stir with a wooden spoon until dough forms. Divide dough into 8 portions. (Freeze any unused dough.) Using hands, roll dough into balls, coat fully with cooking spray and set aside. Prepare a charcoal, gas or stovetop grill. Grill should be very hot. Position grilling rack 3 or 4 inches from heat source. Flour a baking sheet. With hands, flatten a ball of dough into an 8-inch circle on baking sheet. Using fingertips, gently lift dough, and set it on the grill. When dough puffs and underside stiffens (about 1 minute for gas or charcoal, several minutes for stovetop grill), flip crust with a spatula; move to the coolest part of the grill.
Topping Ingredients:
1 can (25 oz) crushed plum tomatoes3/4 cup chopped fresh basil2 tbsp finely chopped fresh garlic3 tbsp extra-virgin olive oil1 1/2 cups grated lowfat Romano1 1/2 cups grated lowfat fontina6 cups roughly chopped arugula2 tbsp balsamic vinegar
Preparation:
To make sauce, combine tomatoes, basil, garlic, and 1 tbsp oil in a medium-sized bowl. Stir well and set aside for up to 1 hour. Mix cheeses together in a bowl. In a separate bowl, combine arugula, remaining 2 tbsp oil, and vinegar. Season with salt and pepper. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust; dollop each with1/3 cup sauce. (Do not spread.) Top with arugula. Rotate 3 to 4 minutes until bottom is golden brown.
Nutritional analysis per serving: 453 calories, 17.8 g fat (4 g saturated fat), 54.4 g carbohydrates, 22.2 g protein, 5.8 g fiber
