When everyone had a chance to add favorite ingredients, I chose one of my favorite late-summer combinations: tomatoes and olives.

Grilled Tomato and Olive Pizza

1/2 pint cocktail or grape tomatoes, halved

1/2 red onion, thinly sliced

1/4 cup olive oil

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

1/2 teaspoon salt

Freshly ground pepper

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

2 tablespoons chopped fresh parsley

1/4 to 1/2 cup shredded fontina

2 tablespoons each: torn basil leaves, shredded Parmesan

1. 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. Brush the remaining oil over both sides of the pizza crust.

2. Place the dough over 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.

Per serving: 624 calories; 17 grams protein; 63 grams carbohydrates; 35 grams fat; 13 milligrams cholesterol, 1,045 milligrams sodium; 4 grams fiber.