February 20th, 2007
Recipe by Rose Murray
Preheat barbecue to medium-high. Thinly slice zucchini lengthwise; brush zucchini and mushrooms on both sides with oil. Grill, with barbecue lid closed, 6 minutes, turning once, until just tender. Remove from grill; slice mushrooms.
Grill pizza crust upside down about 1H minutes, until browned, giving it a quarter turn halfway through cooking time. Remove from grill.
Reduce barbecue temperature to medium-low. Spread grilled side of pizza crust with pesto; sprinkle with half the cheese. Arrange zucchini, mushrooms and tomato on pizza; sprinkle with remaining cheese. Return pizza to grill. Grill, with barbecue lid closed, about 10 minutes, until cheese has melted, giving pizza a quarter turn after 5 minutes, reducing temperature if bottom starts to burn. Remove from grill; sprinkle with basil.
Per serving 439 calories, 23.5 g fat, 324 mg calcium, 668 mg sodium, 40.9 g carbohydrates, 3.3 g fibre, 17.6g protein; excellent source of calcium, good source of vitamin A and iron