Making pizza on the grill is so user-friendly that you can create your own combinations. This one calls for tomatoes and olives topping the pizza, served with an arugula salad and peach ice cream for dessert. Iced tea, lemonade or sparkling water make good partners.

Grilled Tomato

and Olive Pizza

Preparation time: 20 minutes

Cooking time: 15 minutes

Yield: 3 servings

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

2 tablespoons each: torn basil leaves, shredded Parmesan

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.

Nutrition information per serving: 624 calories, 50 percent of calories from fat, 35 g fat, 7 g saturated fat, 13 mg cholesterol, 63 g carbohydrates, 17 g protein, 1,045 mg sodium, 4 g fiber