Individual Grilled Pizzas

• 1-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 package (1/4 ounce) quick-rise yeast
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3/4 cup warm water (120u0b0 to 130u0b0)
• 1 tablespoon olive oil
• 1 cup chopped fresh basil
• 1/4 cup fat-free plain yogurt
• 2 tablespoons unsalted sunflower kernels
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup shredded part-skim mozzarella cheese, divided
• 2 medium tomatoes, thinly sliced
• 2 green onions, finely chopped
• Coarsely ground pepper
• 2 tablespoons grated Parmesan cheese

1. In a large bowl, combine the flours, yeast, salt and sugar. Add water and oil; mix just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10-15 minutes.
2. Meanwhile, in a blender, combine the pesto ingredients. Cover and process until smooth, scraping sides often. Set aside.
3. Divide dough into fourths. Roll each portion into a 6-in. circle. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
4. Prepare grill for indirect medium heat using a drip pan. Place dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn and place dough over drip pan.
5. Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, over indirect medium heat for 3-5 minutes or until cheese is melted and crust is lightly browned.

flour, whole wheat flour, yeast, salt, sugar, warm water, olive oil, fresh basil, yogurt, unsalted sunflower kernels, olive oil, garlic, salt, pepper, mozzarella cheese, tomatoes, green onions, ground pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/individual-grilled-pizzas/ (may not work)