The Grill Thrilled

Turn off your ovens! Hang up the phone! Forget the 488-8888 jingle! Crank up the grill and try this totally fresh veggie pizza bursting with flavors of summer. Grilled marinated veggies, fresh tomato slices, hand picked herbs, fresh grated Pecorino Romano...it all made us wonder, "Who is Savoy's again?" Actually, Kyle just kept saying, "Wow!" between the crunchy bites. Crunchy because the grill is great at creating the perfect crust texture--even, crispy, hot--love it!

Summer Squash Pizza


Ingredients
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
Cooking spray
1 (12-inch) packaged pizza crust (such as Cub thin crust or Boboli thin crust)
2 plum tomatoes, cut into (1/8-inch-thick) slices
1/4 cup (1 ounce) finely grated pecorino Romano cheese
2 tablespoons thinly sliced fresh basil
1/2 teaspoon finely chopped fresh oregano


Preparation
1. Prepare grill.

2. Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender.

3. Reduce grill temperature to medium.

4. Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano.

Yield: 8 servings (serving size: 1 slice)

Nutritional Information: CALORIES 165; FAT 6.1g; IRON 1.6mg; CHOLESTEROL 4mg; CALCIUM 92mg; CARBOHYDRATE 23.5g; SODIUM 225mg; PROTEIN 5.6g; FIBER 1.5g

Katherine Cobbs , Cooking Light, JULY 2008