1. Heat grill to medium-high.
2. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
3. Lay crusts on grill (they won't stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
4. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.
Calories 430 Carbohydrates 49 Fat 18 Saturated fat 7
Mono unsaturated fat 9 Protein 17 Cholesterol 27 Fiber 4 Potassium 262
This recipe has been added to the following public cookbooks:
billys notable cooking,
when you want the very best !,
teri's,
ShortyByNature's International Cookbook,
TAUFEN COOKBOOK, VOLUME 2
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