Grilled Mushroom and Ricotta Pizza

This recipe is from "Fitness" magazine's June 2011 edition.

Makes: 4 servings
Prep time: 15 minutes
Cook time: 9 minutes

1 tbsp extra-virgin olive oil plus additional for grilling and drizzling
1 oz. cremini mushrooms, trimmed and thinly sliced
All-purpose flour for dusting
1 8-oz round prepared whole-wheat pizza dough, defrosted if frozen
1 garlic clove, thinly sliced
1/4 tsp dried oregano
1/2 cup low-fat ricotta
1/4 cup fresh basil leaves

1.  Heat one side of the grill to medium high and brush the grate with oil. In a large bowl, toss the mushrooms and 1tbsp oil. 
2.  Dust an overturned baking sheet and a work surface with flour. Roll out the dough to form a 12-inch round; transfer to prepared baking sheet.
3.  Top dough with the mushrooms, garlic and oregano. Drop dollops o ricotta over the pizza. Drizzle with oil and season with salt.
4.  Slide pizza onto the heated side of the grill. Close the cover and cook until the underside of pizza is crisp and golden, 2-4 minutes. Slide the pizza to unheated side of grill. Close cover and cook 3-5 minutes, until the cheese is melted and vegetables are tender.
5.  Top with the basil and additional oil and salt to taste. Slice and serve.

Nutrition facts per serving:
239 calories, 11 g protein, 31 g carbohydrate, 9 g fat (2 g saturated), 2 g fiber