PIZZA RECIPES: Grilled Tomato and Olive Pizza . . . Oregano Rosemary Cherry Tomato-Walnut Pizza

Grilled Tomato and Olive Pizza

½ pint cocktail or grape tomatoes, halved

½ red onion, thinly sliced

¼ cup olive oil

3 tablespoons each: pitted kalamata olives, drained, chopped sun-dried tomatoes

½ teaspoon salt

Freshly ground pepper

1 package unbaked pizza dough, stretched into 12-inch round, or prepared 12-inch pizza crust (see note)

2 tablespoons chopped fresh parsley

¼ to ½ cup shredded fontina cheese

2 tablespoons torn basil leaves, shredded

Parmesan cheese

Heat a grill to high. Combine the tomatoes, onion, 3 tablespoons of the olive oil, olives, sun-dried tomatoes, salt and pepper to taste in a bowl, tossing to coat with your hands. Brush the remaining 1 tablespoon of the olive oil over both sides of the pizza crust.

Place the dough over a direct heat on grill; cook until puffy, about 2 minutes; turn over. Cook 2 minutes. Move crust to a cooler part of the grill; top with the tomato-olive mixture. Sprinkle the parsley, fontina and basil over the top. Cover grill; cook until cheese melts, about 8 minutes. Sprinkle with Parmesan. Cover; cook until cheese melts, about 2 minutes. Remove from grill; cut into wedges.

Note: If you are using a prepared crust, follow directions on the package for cooking instructions.

Yield: Serves 3.

Approximate nutritional analysis per serving: 624 calories, 50 percent of calories from fat, 35 grams fat (7 grams saturated), 13 milligrams cholesterol, 63 grams carbohydrates, 17 grams protein, 1,045 milligrams sodium, 4 grams fiber.

Oregano Rosemary Cherry Tomato-Walnut Pizza

1 tablespoon vegetable or olive oil

1 12-inch unseasoned prebaked pizza crust

2 cups (about half of a 5-ounce bag) baby spinach

1 pint cherry tomatoes, halved

¾ cup chopped walnuts

1½ teaspoons herbes de Provence (recipe follows)

½ teaspoon salt

Freshly ground black pepper

1 8-ounce package low-fat shredded mozzarella or Italian cheese blend

Heat the oven to 400 degrees or according to crust directions. Brush the oil on the pizza crust.

Scatter the spinach on the crust, then distribute the halved tomatoes over. Sprinkle the nuts over the pizza. Season with the dried herb mix, salt and pepper to taste. Top with the shredded cheese. Bake according to crust directions, 10 to 12 minutes. Remove from oven; let cool 5 minutes before slicing.

Yield: Serves 4.

Approximate nutritional analysis per serving: 667 calories, 51 percent of calories from fat, 39 grams fat (8 grams saturated), 30 milligrams cholesterol, 51 grams carbohydrates, 34 grams protein, 997 milligrams sodium, 5 grams fiber.

Homemade Herbes de Provence

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil, sage and/or marjoram

¼ teaspoon dried lavender

Combine all the ingredients. Store, tightly covered, in a cool, dark place.

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