Grilled Pizza with Cheesy Corn, Fresh Tomatoes and Basil

recipe adapted from Martha Stewart Living

 Grilled Pizza with Cheesy Corn, Fresh Tomatoes and Basil

Homemade Whole Wheat Pizza Dough*

1 1/3 cups corn kernels (from 2 ears)

1/2 ounce Parmesan cheese, grated (1/4 cup)

3/4 teaspoon minced garlic (from 1 medium garlic clove)

4 tablespoons extra-virgin olive oil, divided

Coarse salt

2 small tomatoes (5 to 6 ounces total), thinly sliced (7 to 9 slices)

4 to 6 ounces mozzarella, thinly sliced

1/2 cup fresh basil leaves

cooking spray

*For the pizza dough: in a small bowl, combine 1 package of active dry yeast with 1 cup of warm water.  Set aside for about 10 minutes or until creamy.  In a large bowl, combine 2 cups whole wheat flour, 1 tsp salt,  and 1/4 c. wheat germ.  Mix well.  Make a well in the center of the mix and add 1 tbsp honey.  Pour yeast water in the center of the well and mix well.  Cover and set aside near a warm window for up to an hour to allow dough to rise and nearly double in size.

Meanwhile, puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.

Remove pizza dough from bowl and roll out on a well floured surface.  Prick rolled dough with the tip of a fork several times to allow steam to pass through.  Spray surface of dough with cooking spray to prevent sticking.

Preheat grill to medium.  Grill dough fork pricked size down until it starts to bubble and light grill marks are seen.  Then, remove from grill, flip dough and spread corn mixture on cooked side, and top with tomato slices. Season with salt, and top with mozzarella.

Return to grill, cover and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.

Cheesy Chicken Pizza Bagels

recipe courtesy Cooking Light

Cheesy Chicken Pizza Bagels

2 (4 1/2-inch, 2 1/4-ounce) plain bagels, sliced in half 

1/2 cup lower-sodium marinara sauce

1 cup shredded rotisserie chicken breast

1 cup pre-shredded part-skim mozzarella cheese

Preheat broiler.

Place bagel halves, cut sides up, on a baking sheet. Broil 2 minutes or until lightly toasted.

Spread 2 tablespoons marinara on cut side of each bagel half. Top each half with 1/4 cup chicken, and sprinkle with 1/4 cup cheese. Broil bagel halves an additional 2 minutes or until cheese melts.  Serves 4.

Meatballs with Cucumber Sauce on Flatbreads

recipe courtesy Better Homes and Gardens

Meatballs with Cucumber Sauce on Flatbreads

1 medium seedless cucumber

(1) 5 - 6 ounce carton plain Greek yogurt

2 tablespoons snipped fresh mint (optional)

(1) 16 ounce package frozen fully cooked meatballs, thawed

2 teaspoons Greek seasoning blend (see note below)

4 flatbreads or naan, garlic or plain

Thinly sliced red onion, snipped mint leaves, and/or orange or lemon wedges (optional)

Preheat broiler. For sauce, coarsely shred half the cucumber. Thinly slice remaining cucumber; set aside. In bowl, combine shredded cucumber, yogurt, and mint, if desired. Cover and refrigerate.

Thread meatballs on bamboo or metal skewers. Sprinkle Greek seasoning on meatballs. Broil on broiler pan 4 to 5 inches from heat for 8 to 10 minutes, turning occasionally to heat through. During last 2 minutes, warm flatbreads on pan.

Serve sauce, sliced cucumber, onion, mint, and meatball kabobs on warm flatbreads. Serve with citrus wedges, if desired.  Serves 4.

*Note: If you can't find Greek seasoning blend, substitute a blend of 1/2 teaspoon each sesame seeds, garlic powder, crushed red pepper and dried oregano.