Pizza Panini

2 8-inch thin-crust pre-baked pizza crusts, such as Boboli® ½ tablespoon extra virgin olive oil or may use olive oil spray ¼ cup thick marinara sauce* 4 ounces sliced part-skim mozzarella (can be increased to 6 ounces if a “cheesier” sandwich is preferred) or provolone crumbled cooked sausage or julienned, thinly sliced pepperoni, or cooked thinly sliced vegetables such as mushrooms or zucchini (optional)

Nutritional information per serving (based on 4 servings): Calories 260 (37% from fat) • carb. 27g • pro. 15g • fat 11g • sat. fat 1g • chol. 20mg • sod. 574mg • calc. 276mg • fiber 1g

Insert the plates on their grill side. Preheat Cuisinart® Griddler® to Medium-High with the unit closed. Brush “bottom” sides of each crust with olive oil or lightly spray with cooking spray. Place one crust on work surface, oiled side down. Top with sauce spread to within ½ inch of all edges. Arrange cheese slices over sauce, add sausage, pepperoni or sliced vegetables if using. Top with second crust, oiled side up. Place on preheated Griddler®. Grill for 8 to 9 minutes, until crust is crispy and well marked with grill lines, and filling is hot. Remove pizza panini and let rest for 5 minutes on a wire rack. Use a pizza wheel to cut into 4 or more wedges. Serve while warm. *If sauce seems thin or watery, thicken it by placing it in a strainer lined with a coffee filter for about 20 to 30 minutes.