GRILLED PIZZA
Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 28m
Yield 8
Number Of Ingredients 11
Steps:
- Start charcoal fire or preheat gas grill to medium-high heat.
- Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
- Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
- Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
- Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
- Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 45.6 g, Cholesterol 2.3 mg, Fat 10.8 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 542 mg, Sugar 2.2 g
ANTIPASTO PIZZA
A prebaked crust and ready-made pizza sauce cut the prep time for this deliciously different and versatile pizza. It could easily be served as an entree or hot appetizer. Mindee Curtis - Omaha, NE
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 slices.
Number Of Ingredients 8
Steps:
- Place crust on an ungreased pizza pan. Spread sauce over crust; sprinkle with 1 cup cheese. Top with red peppers, artichokes, salami and ham; sprinkle with remaining cheese., Bake at 450° for 10-12 minutes or until cheese is melted. Sprinkle with basil.
Nutrition Facts : Calories 303 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 971mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.
GRILLED ANTIPASTO PIZZA
Summer pizza? Keep the heat outside with this grilled favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In medium bowl, toss mushrooms, bell pepper and 2 tablespoons of the dressing. Place vegetables in grill basket (grill "wok").
- Place grill basket on grill over medium heat. Cover grill; cook 4 to 6 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender. Coarsely chop vegetables.
- Brush pizza crust with remaining 2 tablespoons dressing. Sprinkle with 1/2 cup of the cheese. Arrange tomatoes on cheese. Top with grilled vegetables, onions, olives and remaining 1/2 cup cheese.
- Place pizza directly on grill over medium heat. Cover grill; cook 8 to 10 minutes or until crust is crisp and cheese is melted.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g
GRILLED SALAD PIZZA
White pizza and antipasto salad-two pizzeria favorites that come together in a single fun dish. The grill adds a smoky flavor to the pizza crust, and as an added bonus you don't need to heat up your kitchen. If you don't have a pizza pan you can stretch the dough on a flat baking sheet.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Prepare a grill for medium heat.
- For the salad: Whisk the vinegar, 1/2 teaspoon salt, several grinds of pepper and the oregano together in a large salad bowl. Slowly whisk in the oil to make a smooth dressing. Whisk in the Parmesan. Add the garlic clove and let sit for about 30 minutes to infuse (about as long as it takes to prepare the pizza).
- Just before serving, discard the garlic clove. Add the tomatoes, cucumber, red onion, giardiniera, artichokes, olives, provolone and salami to the bowl and toss to coat. Add the romaine and toss again.
- Meanwhile, for the pizza: Stir together the ricotta and chopped garlic in a small bowl. Stir in enough cream or milk to make a spreadable mixture. Season with salt and pepper. Brush a 14-inch or larger pizza pan with oil. Form the pizza dough into a ball and place on the pan. Brush the dough with oil. Use your fingers to gently stretch the dough to a 12- to 13-inch round. Brush the top of the dough once more with oil.
- Quickly flip the pizza over the grill and remove the pan, leaving the dough round on the grill. Grill, covered, until the bottom of the dough is golden, has distinct grill marks and the top is set, about 3 minutes. Flip the dough so the grilled side is up. Brush the crust with olive oil. Spread the ricotta mixture almost to the edges. Sprinkle with the mozzarella, Parmesan and pecorino. Cover the grill and cook until the cheese is melted and the bottom crust is crisp and golden, 6 to 7 minutes.
- Remove the pizza from the grill and cut into 8 slices. Sprinkle the pizza with red pepper flakes and oregano. Pile the salad on top and serve.
GRILLED ANTIPASTO PLATTER
Steps:
- To make the Garlic and Herb Oil, put all the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it becomes aromatic. Set aside and allow the oil to cool.
- Bring a large pot of water to a simmer. Squeeze in the juice from 1 lemon and throw the lemon halves in as well. Trim and halve the artichokes and remove the chokes. Put them into the pot and cook them until they are tender, about 10 minutes. Drain and set aside.
- Heat the grill to low. Have a large shallow dish filled with 1 cup olive oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately with the oil. Grill the vegetables, basting generously with the Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the zucchini, 15 minutes for the peppers, 10 minutes for the artichokes, and 5 minutes for the scallions and tomatoes. Arrange them on a large platter and garnish with the olives, cheese, and herbs. Squeeze over the remaining lemon juice and drizzle with a bit of olive oil.
GRILLED ANTIPASTO PLATTER
Make and share this Grilled Antipasto Platter recipe from Food.com.
Provided by Jan in Lanark
Categories European
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cut eggplant into 1/2 inch slices, place in colander and sprinkle with salt. Toss and let drain for 30 minutes.
- Place peppers on greased grill and grill over medium high heat, turning often, until charred. Let cool slightly(covered with saran wrap), then peel, seed and cut into 1 inch strips. Set aside.
- Cut zucchini diagonally into 1/2 inch slices.
- Cut onion into 1/2 inch thick slices.
- Trim stems from mushrooms.
- Rinse eggplant under cold water and pat dry.
- Lightly brush vegetables with oil and grill mushrooms and onions for 8-10 minutes, then eggplant and zucchini for10-15 minutes, until veggies are tender. Set aside separately.
- Make dressing by whisking oil, basil, vinegar, mustard, garlic, salt and pepper.
- Add mushrooms and turn to coat. Transfer to a large, shallow dish. Repeat with onion, then zucchin, peppers and eggplant, arranging all veggies separately in dish.
- Refrigerate and marinate for 8-24 hours and bring to room temp before serving.
- To serve, arrange veggies and cheese attractively on a platter. If using salami, fold into cornets by overlapping 2 or 3 slices, then folding in half lengthwise before forming into cone shape. Place on platter with other cold cuts and garnish with tomatoes and olives.
- Open a cold beverage and enjoy!
Nutrition Facts : Calories 380.4, Fat 28, SaturatedFat 7.1, Cholesterol 37.1, Sodium 1716.7, Carbohydrate 19.4, Fiber 8.2, Sugar 8.7, Protein 17.2
GRILLED ANTIPASTO
This recipe originates from Emeril but I make with our favourites. I served these with MizzNezz's Recipe #26792. Great combination!
Provided by Sageca
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, whisk together the oil, vinegar, lemon juice, garlic, basil, parsley, oregano, thyme, salt, and pepper flakes to make the marinade.
- Place the zucchini, asparagus, onions, and bell peppers in a large bowl and toss with the marinade, to coat. Let marinate for at least 1 hour and up to 2 hours.
- Preheat the grill to very high heat (alternately, preheat the broiler).
- Remove the vegetables from the marinade and lay on the grill, in batches if necessary. Grill over very high heat until marked, about 1 minute per side.
- Remove with tongs and place on a platter to cool slightly.
- (Alternately, arrange in 1 layer on a large baking sheet and broil until beginning to char, 2 to 3 minutes per side.).
- Sprinkle the vegetables with the cheese, pine nuts, and basil. Serve with the bruschetta or as a salad.
- Use whatever vegetables you prefer.
Nutrition Facts : Calories 151.2, Fat 11.8, SaturatedFat 1.8, Cholesterol 1.5, Sodium 232.6, Carbohydrate 10, Fiber 2, Sugar 4.2, Protein 3.2
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