Ingredients
1
package (3 1/2 oz) fresh chèvre (goat) cheese
2
packages (10 oz each) prebaked Italian pizza crusts (two 8-inch crusts each) or 4 pita breads (8 inch)
4
plum (Roma) tomatoes, sliced
16
kalamata olives, cut in half, pitted
1 1/2
cups shredded mozzarella cheese (6 oz)
1
tablespoon chopped or shredded fresh basil leaves
Preparation
Heat gas or charcoal grill. Spread cheese evenly over each pizza crust. Top with remaining ingredients except basil.
Place pizzas on grill over medium heat. Cover grill; cook 5 to 10 minutes or until crusts are crisp and vegetables are hot. (If crusts brown too quickly, place a piece of foil between crusts and grill.) Sprinkle with basil.
