Ingredients:

Serves 4

2 10 oz. cans refrigerated pizza dough
14 oz. can Italian style diced tomatoes, well-drained
14 oz. can artichoke hearts, well-drained and chopped
2 cups shredded low-fat mozzarella cheese
7 oz. jar pesto
7 oz. jar roasted peppers, well-drained and chopped

Directions:

1. Fire up your grill to medium-low.
   
2. Unroll the dough and cut each in half.
   
3. Coat four pieces of foil with cooking spray and put dough on each.
   
4. Press dough into 8-inch circles.
   
5. Coat with more spray.
   
6. Invert onto the grill and peel off the foil.
   
7. Grill for 1-2 minutes, or until just brown on bottom.
   
8. Invert onto a cutting board.
   
9. Spread 1/4 of the pesto on each.
   
10. Add everything else, cheese last.
    
11. Put the pizzas back onto the grill and close the lid and top vents.
    
12. Grill for 3-5 minutes, or until the cheese is melted and the crusts are brown.
    
13. Cut each pizza into 4 slices.

(Per slice: 218 calories, 10 g. fat, 3 g. saturated fat, 10 g. protein, 24 g. carbs, 2 g. fiber, 610 mg. sodium)