Serves: 4
Total Calories: 687

Pizza Dough On The Grill
FOR THE PESTO:
2 cups arugula
1 clove garlic (large), crushed
2 tablespoons pine nuts
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)

FOR THE TOPPING:
3 medium red and/or yellow bell pepper
1 1/2 pounds fresh Shiitake mushrooms, stems removed
extra-virgin olive oil
kosher salt
freshly ground black pepper

1 cup , chopped arugula
1 tomato, chopped
1/2 cup freshly shaved Parmesan cheese (Parmigiano-Reggiano)
1 lemon, juiced

Using the "Pizza Dough On the Grill" recipe, make the dough and prepare the four crusts as directed.

TO MAKE THE PESTO: In a food processor finely chop the arugula, garlic and pine nuts. Add the pepper. With the motor running, slowly pour in the olive oil. Transfer the mixture to a bowl and stir in the cheese.

TO MAKE THE TOPPING: Grill the bell peppers over Direct Medium heat until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the peppers from the grill and place in a paper bag close tightly. Let stand 10 to 15 minutes to steam off the skins. Remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Cut each pepper into thin strips.

Brush or spray both sides of the mushroom caps with olive oil. Season with salt and pepper. Grill over Direct Medium heat until tender, 8 to 10 minutes, turning and basting with the oil as needed to keep them moist. Remove from the grill and cut into 1/2 inch slices.

Grill one side of the pizza crusts over Direct Medium heat until toasted, about 1 to 3 minutes. Spread the pesto on the toasted side of the crusts. Distribute the mushrooms and peppers on top.

Grill the pizza over Direct Medium heat until the crusts are crisp, 4 to 6 minutes. Remove from the grill. Top with the arugula, tomato, cheese, and lemon juice. Cut into wedges and serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 687
Calories from Fat: 390

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Vegetables
Artichoke With Lemon-Dill Mayonnaise
Arugula Pizza
Barbecued Cabbage
Cajun Corn With Louisiana Butter
Cauliflower And Red Onion Curry
Corn On The Cob Italian-Style
Frittata Primavera With Asiago Cheese
Grilled Asparagus With Tarragon Butter
Grilled Vegetable Pasta Salad
Middle Eastern Pita With Tzatziki Sauce
Pizza Dough On The Grill
Pizza Margherita
Poblano Rellenos
Portabello Burgers With Roasted Peppers
Provençal Sandwiches With Roasted Garlic Paste
Roasted Artichokes
Rustic White Bean Soup
Spring Vegetable Platter
Summer Vegetable Risotto
Summer Vegetables With Romesco Sauce
Sweet Potato With Cinnamon Butter
Yukon Gold Potatoes And Button Mushrooms