Add-a-recipe Cookbook Forum FONTINA & PEPPER PIZZA

Active time:  20 min.  Total time:  26 min.  Makes:  4 main-dish  servings

RECIPE TIP:  Look for fresh pizza dough in the dairy section of your supermarket, usually sold near the tortillas.  (Frozen pizza dough is also available, but it takes several hrs. to thaw before it can be used.)  Or you can purchase dough from a local pizzeria; they'll usually sell it to you in 1-lb. balls if you ask.

1 lb. fresh  pizza dough

6 oz. Italian Fontina or Provolone cheese, shredded

2 jarred roasted red &/or yellow peppers, thinly sliced (1 c.)

1 tbsp. chopped fresh marjoram or thyme leaves

1.  Prepare outdoor grill for covered, direct grilling on med.-low.

2.  Cut dough into 4 equal pcs.  On 1 end of oiled cookie sheet, w/ fingertips, spread & flatten 1 pc. of  dough to about 1/8" thickness.  (Edge does not need to be even.)  On same cookie sheet, repeat w/ another pc. of dough.  Repeat w/ a 2nd oiled cookie sheet & remaining dough.

3.  Place all 4 pcs. of dough, oiled side down, on hot grill grate.  Cook 2-3 min. or til grill marks appear on underside (dough will stiffen & puff).

4.  W/ tongs, turn crusts over.  Working quickly, arrange 1/4 Fontina & 1/4 peppers on ea. crust.  Cover grill & cook pizzas 3-4 min. longer or til undersides are evenly browned & cooked thru.

5.  Transfer to cutting board; sprinkle w/ marjoram.  Cut into wedges.

Ea. serving:  about 465 cal.; 18 g. pro.; 57 g. carbs.; 18 g. total fat (9 g. sat.); 3 g. fiber; 49 mg. chol.; 640 mg. sodium.

Tomato, Basil & Fresh Mozzarella Pizza:  Prepare pizza recipe as directed thru step 3, but in step 4 plum tomatoes, sliced; 1/4 tsp. salt; & 1/4 tsp. coarsely ground black pepper.  In step 5, sprinkle tops of pizzas w/ 1/2 c. sliced fresh basil leaves, & drizzle w/ 1 tbsp. extra virgin olive oil.  Makes 4 servings.

Ea. serving:  about 460 cal.; 16 g. pro.; 59 g. carbs.; 18 g. total fat (7 g. sat.); 3 g. fiber; 33 mg. chol.; 305 mg. sodium.

Three Cheese Pizza:  Prepare pizza recipe as directed thru step 3, but in step 4, top crusts w/ 4 oz. fresh mozzarella cheese, coarsely shredded; then dollop w/ 1/2 c. part-skim ricotta cheese, & sprinkle w/ 1/3 c. freshly grated Pecorino Romano cheese & 1/2 tsp. coarsely ground black pepper.  In step 5, sprinkle 1 tbsp. chopped fresh parsley leaves over pizzas.  Makes 4 servings.

Ea. serving:  about 435 cal.; 18 g. pro.; 56 g. carbs.; 15 g. total fat (7 g. sat.); 2 g. fiber; 38 mg. chol.;  260 mg. sodium.

Chocolate, Hazelnut & Banana Pizza:  Prepare pizza recipe as directed thru step 3, but in step 4, remove crusts when turning over & place, grilled up, on work surface.  Divide 1/2 c. chocolate-hazelnut spread (such as Nutella) among crusts; spread evenly, leaving 1/2" border, & return to hot grill grate.  Grill as in step 4.  In step 5, arrange 2 bananas, sliced, on tops of pizzas.  Makes 8 servings.

Ea. serving:  about 500 cal.; 10 g. pro.; 86 g. carbs.; 14 g. total fat (2 g. sat.); 4 g. fiber; 0 mg. chol.; 150 mg. sodium.