ONLINE EXTRA: Pizza on the grill

Grilled Tomato-Eggplant Pizza

1 medium eggplant, cut in ¾-inch thick slices

5 tablespoons olive oil, divided

½ teaspoon garlic powder

¼ teaspoon black pepper

1 prebaked, whole-wheat pizza crust (10 ounces) or 4 whole-wheat pitas

1 8-ounce can diced tomatoes with garlic and basil, drained

1 2¼-ounce can chopped black olives with jalapenos

½ cup shredded mozzarella or crumbled feta cheese or a combination of both

¼ cup fresh basil leaves

Brush eggplant with 3 tablespoons olive oil, then sprinkle with garlic powder and black pepper. Grill eggplant over a medium-high fire for about 10 minutes, turning to brown evenly, until soft and cooked through.

Brush pizza crust with 1 tablespoon olive oil. Layer grilled eggplant, tomatoes and black olives over crust. Sprinkle with cheese and basil. Drizzle with 1 tablespoon olive oil. Put pizza on grill; lower lid. Grill until the cheese melts.

Yield: Serves 5.

Approximate nutritional analysis per serving: 330 calories, 17 grams fat (3 grams saturated), 2 milligrams cholesterol, 680 milligrams sodium, 39 grams carbohydrates, 8 grams fiber, 10 grams protein.

Garlic-Grilled Spinach Pizza with Chicken

1 Pillsbury All Ready pizza crust

1½ cups tomato sauce

2 tablespoons Parmesan cheese

8 ounces Mozzarella cheese

½ pound thinly sliced chicken breast strips

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 tablespoon olive oil

1 teaspoon garlic, minced

¼ teaspoon garlic powder

½ teaspoon Italian seasoning

½ teaspoon extra spicy Mrs. Dash seasoning

Preheat oven to 425 degrees.

Baste chicken with olive oil, sprinkle with garlic powder and grill on high heat (or, if you are cooking indoors, use a broiler or grill pan.

Turn once to cook evenly on both sides. Coat chicken in spinach and bake until spinach is almost crisp. Set aside; cover and keep warm over very low heat.

Roll out pizza crust on a pizza pan sprayed with olive oil spray. Spread sauce, sprinkle on cheeses and seasonings.

Bake for 12 to 15 minutes.

Top with grilled chicken and spinach.

Note: Pizza can be baked on a pizza stone in the gas grill.

Yield: Serves 8.

Grilled Hamburger Pizza

1¼ cup tomato puree

1½ pounds lean ground beef

¼ cup bread crumbs

¼ cup minced onion

1 egg

1 teaspoon salt

1 clove garlic, minced

¼ teaspoon oregano

4 slices Mozzarella cheese, cut in half

Heavy-duty foil wrap

Mix ¼ cup tomato puree with beef, crumbs, onion, egg and salt. Pat meat into 10 inch circle on 18-inch square foil making the crust for the pizza, turn up edge about ½ inch to hold filling.

Turn foil up and crimp edges about 1 inch away from meat to catch drippings. Spoon remaining tomato puree mixed with garlic and oregano over meat. Top with cheese slices.

Place pizza on grill 6 inches away from grey coals. Cook 20 to 25 minutes. Cut into wedges to serve with garlic bread.

Grilled Vegetable Pizza

1 clove garlic, diced or 1/8 teaspoon minced garlic

¼ cup fresh basil, firmly packed, or 1 ½ tablespoons flakes

2 teaspoon fresh thyme or ½ teaspoon dried thyme

2/3 cup olive oil

1/3 cup balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

½ zucchini thinly sliced, (½ cup)

½ sweet red pepper, cut into thin strips (¾ cup)

1 cup cherry tomatoes, halved

10-ounce ready- made pizza dough

8 ounce package shredded part -skim mozzarella

Mix together garlic, basil, thyme, oil, vinegar, salt and pepper for marinade. Prepare vegetables. Marinate vegetables for 30 minutes. Place crust in pizza pan or cookie sheet. Sprinkle on cheese. Set aside. Remove vegetables from marinade, drain well and broil them for four minutes 8 to 10 inches from broiler. Spread broiled, drained vegetables over cheese on crust. Bake pizza at 425 degrees for 9 to 13 minutes. You could add other vegetables, too, like mushrooms, banana pepper and onion.

Grilled Rosemary Chicken, Potato, and Caramelized Onion Grilled Pizza

1 pound chicken tenders or boneless, skinless breast

1/3 cup olive oil, divided

1 tablespoon chopped fresh rosemary

1 clove garlic, minced

1 pound prepared uncooked pizza dough

4 baby new potatoes, thinly sliced

2 medium sweet onions, thinly sliced

2 tablespoons balsamic vinegar

½ teaspoon salt, divided

¼ teaspoon fresh ground pepper

¼ cup grated Parmesan cheese

½ cup grated fresh mozzarella cheese

Slice chicken into ¼-inch pieces. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. In a large saute pan, heat 2 tablespoon olive oil over medium high heat. Add chicken to pan and saute 5 to 6 minutes or until golden brown. Add chopped rosemary and stir to combine. Add garlic and stir for another minute or until fragrant. Remove chicken to a plate and reserve.

In same pan, add 1 tablespoon olive oil over medium heat. Add onions and saute for 10 to 15 minutes until onions are a deep golden brown. Add balsamic vinegar, stir, and remove onions from heat.

In a nonstick sauté pan placed over medium low flame, heat 1 tablespoon olive oil. Add potatoes, ¼ teaspoon salt, and 1/8 teaspoon pepper. Saute about 6 to 8 minutes, tossing occasionally, and cook until potatoes are softened and lightly browned.

Divide dough into four pieces. Roll out so each is about 8 or 9 inches in diameter. Heat grill on medium.

Before placing on grill, brush one side of each pizza with 1 teaspoon olive oil. Place dough on grill grates, oil side down. Grill for 3 to 4 minutes and then turn. Top each pizza with onions, potatoes, and chicken. Add mozzarella cheese and sprinkle with Parmesan. Close grill and cook another 4 to 5 minutes or until toppings are heated through and cheese is melted. Serve immediately, cutting each pizza into quarters.

Grilled Pizza with Sausage, Onions and Peppers

6 ounces cooked chicken sausage, about 2 links, halved lengthwise, thinly sliced

1 small red onion, cut into thin slivers

1 small yellow pepper, cut into ¼-inch-thick slices

½ cup pizza or tomato sauce

4 medium whole wheat tortillas

1 teaspoon dried oregano

¾ cups shredded part-skim mozzarella cheeses

Preheat an outdoor grill to medium (or a grill pan over medium-high heat). Place sausage, onion and pepper on grill in a grill basket; cook, flipping once, until sausage is golden and vegetables start to brown, about 4 to 6 minutes. Remove from grill and set aside until ready to use.

To prepare pizzas, spread 2 tablespoons of sauce on each tortilla. Sprinkle each with ¼ teaspoon of dried oregano and then top each with ¼ of sausage-vegetable mixture; top each with 3 tablespoons of cheese.

Place pizzas on grill (or as many as will fit on grill pan at one time) and cook until edges begin to brown, about 3 to 5 minutes; rotate pizzas. Continue cooking until cheese is bubbly, about 2 to 4 minutes more.

Yields Serves 4.

Five-Veggie Grilled Pizza

8 cremini mushrooms, cut in half

1 small zucchini, cut into ¼-inch slices

1 small yellow bell pepper, sliced

1 small red bell pepper, sliced

1 small onion, sliced

1 tablespoon white wine vinegar

1 tablespoon water

1 tablespoon olive oil

2 teaspoons minced fresh basil

¼ teaspoon salt

¼ teaspoon black pepper

1 12-inch prebaked pizza crust

1 8-ounce can pizza sauce

2 small tomatoes, chopped

2 cups shredded mozzarella cheese

Preheat grill with grill basket to medium heat.

Toss mushrooms, zucchini, bell peppers and onion with vinegar, water and oil. Season with basil, salt and pepper.

Pour vegetables into grill basket and close grill lid. Cook for about 10 minutes, stirring midway through cooking time, until vegetables are cooked through and softened.

Preheat oven to 450 degrees.

Spread prebaked pizza crust with pizza sauce, then pour the vegetables on top and spread into an even layer. Add sliced tomatoes and shredded cheese.

Bake for about 15 minutes, until pizza is heated through and cheese is bubbling.

Yield: Serves: 4.

French Onion Grilled Pizzas

6 slices thick-cut bacon

2 tablespoons extra-virgin olive oil

1 large onion, thinly sliced

Salt and pepper

1 pound prepared whole wheat pizza dough

1½ cups (6 ounces) shredded Monterey jack cheese

1 teaspoon fresh thyme leaves, chopped

2 small plum tomatoes, sliced

Preheat a grill to medium and arrange a large cast-iron skillet on the grate. Add the bacon to the skillet and cook until crisp-tender, 5 to 7 minutes. Discard the fat and transfer the bacon to a paper-towel-lined plate to drain. Let cool then finely chop.

Heat 1 tablespoon olive oil in the skillet. Add the onion, season with salt and pepper and cook, stirring, until golden, about 10 minutes.

Meanwhile, grease the grill and a large baking sheet with the remaining 1 tablespoon olive oil. Cut the pizza dough into quarters, form into 4 balls and place on the baking sheet. Flatten the dough balls by pressing with the heel of your hand to make four 4-inch rounds. Stretch out 2 rounds, holding each upright with your hands and working in a circular fashion, until they are 7 inches in diameter.

Lay 1 pizza round on each side of the greased grill, cover and cook until the dough bubbles on top and is golden underneath, about 3 minutes. Flip the pizzas and working quickly top each with ¼ of the onion, cheese and bacon. Cover and cook for 2 minutes. Remove the pizzas from the heat, sprinkle with the thyme and top with the tomatoes. Repeat with the remaining 2 pizza rounds. Cut into wedges and serve.

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