By the Associated Press

Servings: 2

• 1 / 4 cup prepared pesto
• 2 tablespoons tomato paste
• 2 large slices hearty sourdough boule or other rustic bread, each about 1 inch thick
• Extra-virgin olive oil
• 2 medium tomatoes, thickly sliced
• 12-ounce ball fresh mozzarella, thickly sliced
• 1 / 4 cup sliced black olives
• Ground black pepper, to taste
• 2 fresh basil leaves, thinly sliced
  

Heat a grill to high.

In a small bowl, whisk together pesto and tomato paste. Drizzle both slices of bread on both sides with olive oil. Grill until lightly toasted on bottom, about 2 to 3 minutes. Remove bread from grill. Spread half of pesto mixture over toasted side of each slice of bread. Top pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return assembled pizzas to grill. Cover, reduce heat to low and grill until bottoms are toasted and cheese has melted, about 8 minutes. Sprinkle pizzas with basil.

Per serving: 996 cal. (470 cal. from fat), 52 g fat (23 g saturated; 0 g trans fats), 119 mg choles., 72 g carbo., 61 g pro., 7 g fiber and 2,081 mg sodium.