- 3/4 cup shredded provolone cheese
- 1/4 cup crumbled blue cheese
- Yellow cornmeal for dusting
- 1 pound whole-wheat pizza dough, (see Tip), thawed if frozen
- 3 tablespoon prepared basil pesto
- 1/2 cup thinly sliced prosciutto, (about 2 ounces)
- 1 large ripe nectarine or peach or 2 fresh apricots, pitted and thinly sliced
- 1 tablespoon aged balsamic vinegar
- 1/4 teaspoon freshly ground pepper
Preheat grill to low.
Mix provolone and blue cheese in a medium bowl; set aside.
Sprinkle cornmeal onto a pizza peel or large baking sheet. When you’re ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don’t worry if it’s not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter. Transfer the dough to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
Using a large spatula, flip the crust. Spread pesto on the crust, leaving a 1-inch border. Quickly sprinkle three-fourths of the cheese mixture on top. Top with prosciutto, fruit and the remaining cheese.
Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.
Drizzle balsamic vinegar over the pizza and season with pepper just before slicing and serving.
- Serving: Per serving
- Calories: 299
- Carbohydrates: 37g
- Fat: 11g
- Protein: 15g
- Dietary Fiber: 4g
- Saturated Fat: 5g
- Monounsaturated Fat: 4g
- Cholesterol: 23mg
- Potassium: 234mg
- Sodium: 695mg
- Exchanges: 2 1/2 starch, 1 high-fat meat, 1 fat
- Carbohydrate Servings: 2.5