Directions

1. Heat grill to medium-high. Meanwhile, place dough on a lightly floured surface and roll into a 12-inch round shape. Place crust on a floured 
baking sheet. Carry crust and toppings out to the grill.
2. Once the grill is hot, dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Slide crust off the baking sheet and onto grill. Cover grill and cook until crust is lightly puffed and underside is lightly browned, about 2 to 3 minutes.
3. Using tongs, flip crust. Immediately spread pesto over crust. Top with tomatoes and lay sliced mozzarella on top. Sprinkle with feta and 
pepper. Cover grill and cook until the underside is lightly browned, about 3 minutes more. Remove from grill with a pizza peel or large spatula. Sprinkle with basil and serve immediately.

Per serving 186 calories, 11g fat, 5g sat fat, 16g carbohydrates, 8g protein, 205mg sodium, 1g fiber, 196mg calcium

Note: Unbaked Outpost pizza dough balls can be found in the frozen food or deli case. Carlanna Gardens pesto can be found in the deli case.