Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Basic Pizza Dough
x Olive oil for brushing
2 tb Fresh basil pesto
4 oz Bel Paese cheese, sliced,
-or other soft cheese, such
-as Muenster or fontina
12 ea Oil-packed, sun-dried
-tomatoes, drained
2 tb Thick tomato sauce
4 oz Low-moisture part-skim
-mozzarella cheese, diced
12 ea Black olives, pitted/halves
x Fresh grated Parmesan cheese
-for garnish

Preheat a grill or outdoor barbecue.

Divide the pizza dough in half and roll each half into a 6-inch
circle. Brush the pizzas with olive oil, then place them, oiled side
down, on a hot grill. Cook the pizzas until the dough firms up and
the first side is scored with grill marks; watch the pizzas carefully
so that they don't burn. Brush the other side with olive oil then
turn the pizzas.

Brush pesto on one of the pizzas and top with Bel Paese cheese or
Muenster or fontina and sun-dried tomatoes. Spread tomato sauce on
the other pizza, then add mozzarella and black olives. Remove the
pizzas from the grill and place them on serving plates. Brush the
edges with olive oil; dust with Romano cheese and serve.

Nutritional Analysis per serving with pesto: 1,150 CALORIES; 71.2g
FAT (28.1g saturated fat, 56 percent calories from fat); 120mg
CHOLESTEROL; 1,837mg SODIUM.

Nutritional Analysis per serving with tomato, mozzarella and black
olives: 845 CALORIES; 41.8g FAT (15.2g saturated fat; 44 percent
calories from fat); 67mg CHOLESTEROL; 1,754mg SODIUM.

Recipe from Chef Carl Oshinsky, as seen in THE OLYMPIAN, 6/28/95.

Typed by Iris Grayson.
Submitted By IRIS GRAYSON On 07-08-95

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