Grilled swiss chard and tomato pizzas
Uncooked Swiss chard
¾ pound(s), (1 bunch), tough stems removed and leaves cut into large pieces
Uncooked red onion(s)
1 medium, cut into 1/4-inch rounds
Frozen pizza crust dough
1 pound(s), thawed and at room temperature, or refrigerated dough at room temperature
4 large, cut crosswise into 1/4-inch slices
Shredded part-skim mozzarella cheese
- Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
- Spray Swiss chard and onion with olive oil nonstick spray and place on grill rack. Grill, turning, until vegetables are lightly browned and tender, about 3 minutes for chard and 5 minutes for onion. Transfer vegetables to cutting board as they are done; coarsely chop. Keep grill on.
- Divide dough into 4 equal pieces. On lightly floured work surface with floured rolling pin, roll each piece of dough into thin round. Lightly spray tops of dough rounds with nonstick spray. Place dough rounds, sprayed-side down, on grill rack and grill until golden brown on bottom on bottom, about 2 minutes.
- With tongs, transfer pizza crusts to cutting board or pizza peel and turn cooked-side up. Spray crusts with nonstick spray and top evenly with chard, onion, and tomatoes; sprinkle with pepper and top with mozzarella. Return pizzas to grill and grill, covered, until golden brown on bottom and cheese is melted, about 3 minutes. Cut each pizza in half.
- Per serving:1/2 pizza