Whole wheat pizza dough
10 oz, at room temperature
Shredded part-skim mozzarella cheese
2 cup(s), cut into ribbons with a vegetable peeler
2 tbsp(s), thinly sliced (optional)
- Coat grill rack with nonstick spray. Preheat grill to medium-high heat or prepare medium-high fire.
- On a lightly floured surface, roll or stretch pizza dough into a 12- to 13-inch-long oval. Coat top of dough with nonstick spray. Arrange dough, coated side down, on hot grill rack. Grill until bottom of dough is well marked, 2 to 3 minutes. Remove dough from grill and flip it over, marked side up.
- Spread pesto over dough, and sprinkle evenly with mozzarella. Arrange zucchini over dough. Arrange on grill rack; close lid, and cook until mozzarella melts and bottom of dough is well marked, 3 to 5 minutes. Sprinkle pizza evenly with salt and pepper; garnish with basil, if desired. Cut pizza into 8 pieces.
- Serving size: 2 pieces