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Ingredients

• 1 can of purchased pizza dough
• 1 cup raw broccoli, sliced into small pieces
• 2 cups raw tomatoes, sliced and pressed with a paper towel to dry
• 1 cup Philadelphia Light Cream Cheese, cut into small chunks
• 4 tablespoons sun-dried tomato pesto
• 4 tablespoons fresh basil, finely sliced
• 1 cup olives, sliced in half and pitted

Directions

1. Heat grill to a medium high heat.
2. While grill is preheating, cut your pizza dough into four even sections and stretch it with your hands into flat rounds. Keep the dough a bit thicker than you normally would for making pizza, about 1/2 inch thick, because it will be easier to handle on the grill.
3. Place each piece of dough on the grill and close the lid for about 3-5 minutes. If you leave the dough alone, you will get nice grill marks and it will easily lift from the grill.
4. Flip the dough and let the other side cook for another 3-5 minutes.
5. Turn the grill to low heat and remove the grilled pizza dough from the bottom grill and place on the top grill so that the dough does not cook a lot more.
6. Spread 1 tablespoon of pesto on each grilled pizza dough, top with 1/4 cup of Philadelphia Light Cream Cheese chunks, broccoli, tomatoes, and olives.
7. Close the lid and let the heat warm the veggies so they soften a little but are still crisp. This takes about 5-10 minutes.
8. Remove pizzas from the grill and sprinkle each with a tablespoon of fresh basil. Enjoy!