Grilled Bell Pepper And Cheese Pizza Recipes

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GRILLED BELL PEPPER AND CHEESE PIZZA



Grilled Bell Pepper and Cheese Pizza image

A ready-to-serve crust makes it easy to put a meatless grilled pizza on the table in just 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

3/4 cup pizza sauce
1 package (16 ounces) ready-to-serve original Italian pizza crust (12 inches in diameter)
1 cup shredded mozzarella cheese (4 ounces)
1 large bell pepper (any color), thinly sliced and cut into bite-size pieces (1 cup)
1 small sweet onion (Bermuda, Maui, Spanish, Walla Walla), thinly sliced (1/2 cup)
1 tablespoon chopped fresh or 1 1/2 teaspoons dried basil leaves
1/4 cup grated Parmesan cheese

Steps:

  • Heat coals or gas grill for direct heat. Spread pizza sauce on pizza crust. Sprinkle with mozzarella cheese. Arrange bell pepper, onion and basil on top. Sprinkle with Parmesan cheese.
  • Place pizza on sheet of heavy-duty aluminum foil or pizza pan. Cover and grill 4 to 6 inches from medium-low heat 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.

Nutrition Facts : Calories 465, Carbohydrate 58 g, Cholesterol 35 mg, Fiber 4 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1050 mg

GRILLED CHEESEBURGER PIZZA



Grilled Cheeseburger Pizza image

"I combined our daughter's two favorite foods-pizza and grilled cheeseburgers-to create this main dish," says Tanya Gutierro from Beacon Falls, Connecticut. "It's very simple to make, and she and her friends love it. If you don't like the toppings, replace them with whatever you prefer."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

3/4 pound ground beef
1 cup ketchup
2 tablespoons prepared mustard
1 prebaked 12-inch pizza crust
1 medium tomato, thinly sliced
1/8 teaspoon salt
1/8 teaspoon pepper
1 small sweet onion, thinly sliced
1/2 cup dill pickle slices
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
1 cup shredded lettuce

Steps:

  • Shape beef into three 1/2-in.-thick patties. Grill, covered, over medium-hot heat for 5 minutes on each side or until a thermometer reads 160° and meat is no longer pink. Cut burgers into 1/2-in. pieces; set aside., Combine ketchup and mustard; spread over crust to within 1 in. of edges. Top with tomato, burger pieces, onion, pickles and cheeses; sprinkle with salt and pepper., Place pizza on a 16-in. square piece of heavy-duty foil. Prepare grill for indirect heat. Grill pizza, covered, over medium indirect heat for 12-15 minutes or until cheese is melted and crust is lightly browned. Let stand for 5 minutes before slicing. Sprinkle with lettuce.

Nutrition Facts :

GRILLED BELL PEPPERS



Grilled Bell Peppers image

Make and share this Grilled Bell Peppers recipe from Food.com.

Provided by D. M. Karon

Categories     Peppers

Time 47m

Yield 1 batch

Number Of Ingredients 3

bell pepper
salt and black pepper, ground
olive oil

Steps:

  • Take several bell peppers, cleaned of the stems and seeds. Cut into strips lengthwise. These can be four to six depending on the size of the peppers and your preference.
  • Season LIGHTLY with salt and freshly ground black pepper.
  • Brush both sides of the strips with good olive oil.
  • Place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). You can let the skin brown a bit if desired.
  • Turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes).
  • Try this with different color peppers. Maybe add a few green onions.
  • Try this with Anaheim peppers -- Very good!
  • Try adding sliced zucchini, too.

Nutrition Facts :

BELL PEPPER, RED ONION, AND GOAT CHEESE PIZZA



Bell Pepper, Red Onion, and Goat Cheese Pizza image

Provided by Marielle Ainsworth

Categories     Mushroom     Onion     Appetizer     Bake     Vegetarian     Quick & Easy     Goat Cheese     Basil     Spinach     Bell Pepper     Bon Appétit     New Mexico     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 9

1 10-ounce purchased fully baked thin pizza crust (such as Boboli)
1/4 cup olive oil
3 garlic cloves, minced
3 cups (packed) baby spinach leaves (1 1/2 to 2 ounces)
1 1/2 cups thickly sliced mushrooms (5 to 6 ounces)
1/2 cup drained roasted red peppers from jar, cut into thin strips
1/2 cup paper-thin red onion slices
8 large fresh basil leaves, cut into thin strips
5-ounce package soft fresh goat cheese, coarsely crumbled

Steps:

  • Preheat oven to 425°F. Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.
  • Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into wedges and serve warm.

GRILLED PEPPER AND RED-ONION PIZZAS



Grilled Pepper and Red-Onion Pizzas image

On a hot grill these pizzas cook up quick. Grilling them one at a time ensures just the right amount of char on each.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 10

2 medium bell peppers, cut lengthwise into eighths
1 medium red onion, cut into 1/2-inch rounds
2 tablespoons extra-virgin olive oil, plus more for brushing
1 log (6 ounces) fresh goat cheese, room temperature
3/4 cup finely grated Parmesan
1 teaspoon lemon zest, plus 1 teaspoon juice
1 pound store-bought pizza dough, divided into 4 pieces
Coarse salt and freshly ground pepper
1 cup arugula
Red-pepper flakes, for serving

Steps:

  • Heat grill to medium-high. Toss peppers and onion with 1 tablespoon oil; grill, flipping once, 7 to 10 minutes. Combine goat cheese, Parmesan, lemon zest, and 2 teaspoons oil.
  • Generously brush a rimmed baking sheet with oil. Stretch one piece of dough into an 8-inch oval on sheet. Brush top with oil; season with salt. Brush grates with oil. Grill pizza, top-side down, until bubbles form, 1 to 2 minutes. Flip; dollop with a quarter of cheese mixture, peppers, and onion. Grill, moving occasionally with tongs, until cheese melts and bottom is crisp, 1 to 2 minutes. Repeat with remaining dough. Toss arugula with lemon juice and remaining 1 teaspoon oil; season with salt and pepper. Top pizzas with arugula and sprinkle with red-pepper flakes; serve.

EXTRA-EASY GRILLED PEPPERONI PIZZA



Extra-Easy Grilled Pepperoni Pizza image

Grilling pizza is super easy and super delicious, so beat the heat and get out of the kitchen! And check out the yummy crust---the punch of flavor is from Italian seasoning.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 8

Number Of Ingredients 9

2 1/2 cups Original Bisquick™ mix
1 teaspoon Italian seasoning
1/2 cup very hot water
1/3 cup pizza sauce (from 14 oz jar)
1/2 package (3.5 oz) sliced pepperoni (about 24 slices)
1/2 cup sliced fresh mushrooms
1/2 cup chopped red or green bell pepper
1 1/2 cups shredded mozzarella cheese (6 oz)
Sliced fresh basil or chopped fresh parsley, if desired

Steps:

  • Heat gas or charcoal grill for indirect cooking and medium heat. Generously spray 18x18-inch piece of heavy duty foil with cooking spray.*
  • To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir together all crust ingredients just until dry ingredients are moistened. Lightly knead dough in bowl 10 times. Place dough on sprayed foil; starting at center, press into a 12-inch round. Place on large cookie sheet to carry to grill. Place crust on grill, foil side down. Cook covered 1 to 3 minutes or until bottom of crust is light golden brown. Do not over cook. Remove from grill to cookie sheet.
  • Spread sauce over dough to within 1/2-inch of edge. Top evenly with remaining ingredients (do not make thicker in center or center won't get done). Carefully place pizza on grill, foil side down. Cook covered, 8 to 10 minutes or until bottom of crust is deep golden brown and cheese is melted. Carefully place on cookie sheet. Sprinkle with basil.

Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 800 mg, Sugar 2 g, TransFat 1 1/2 g

FETA AND RED BELL PEPPER PIZZA



Feta and Red Bell Pepper Pizza image

Categories     Feta     Bell Pepper     Summer     Grill/Barbecue     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1 lb fresh or thawed frozen pizza dough
All-purpose flour for dusting
2 garlic cloves, finely chopped
4 tablespoons extra-virgin olive oil
2 red bell peppers, cut into short, thin strips
5 oz feta, coarsely crumbled
2 tablespoons finely chopped fresh oregano

Steps:

  • Prepare grill:
  • Open vents in lid and bottom of a kettle grill and put 25 briquets on each of 2 opposite sides of bottom, leaving middle clear. Oil rack and position it with flaps over briquets (for adding more briquets), 5 to 6 inches above them. Light briquets. (They're ready when grayish white, 20 to 30 minutes.)
  • Shape pizza dough while grill heats:
  • Halve dough and form each half into a disk. Dust dough and your hands with flour. Holding 1 edge of 1 piece of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch round to roughly 6 inches. Flour your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until about 10 inches in diameter.
  • Put round on a lightly floured foil-lined baking sheet, then lightly flour top of dough and cover with another sheet of foil. Repeat shaping with remaining piece of dough and stack on top of first round, lightly flouring and covering with foil.
  • Make pizzas:
  • Stir garlic into oil.
  • Discard foil from top crust and lightly brush with 1 tablespoon garlic oil.
  • Holding foil underneath, flip crust, oiled side down, onto rack of grill. Repeat with remaining crust. Cover grill and cook until undersides of crusts are golden brown, about 4 minutes.
  • Turn crusts over with 2 metal spatulas, then brush each with 1 tablespoon garlic oil and sprinkle with bell peppers, feta, oregano, and salt and pepper to taste. Cover grill and cook 5 to 7 minutes more, or until undersides are golden brown and cheese is slightly melted.

PIZZA GRILLED CHEESE



Pizza Grilled Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 12

3 tablespoons salted butter, melted
1 tablespoon grated Parmesan
1/2 teaspoon Italian seasoning
Pinch crushed red pepper
2 slices bread
1 tablespoon plus 1/4 cup marinara sauce, warmed
2 slices mozzarella
2 slices provolone
2 ounces pepperoni
1 mini sweet pepper, sliced thin
1 to 2 tablespoons black olives
4 fresh basil leaves

Steps:

  • In a small bowl, mix together the butter, Parmesan, Italian seasoning and crushed red pepper. Brush one side of each slice of bread with this mixture.
  • Heat a nonstick skillet over medium heat. Lay one piece of the bread, butter-side down, in the skillet. Spread 1 tablespoon marinara sauce on the bread and layer on the mozzarella, provolone, pepperoni, pepper slices, olives and basil leaves. Top with the second slice of bread, butter-side up. Toast in the skillet, flipping as needed, until the bread is golden and the cheese has melted, 4 to 5 minutes.
  • Remove from the skillet and slice in half. Serve with the remaining 1/4 cup marinara on the side.

GRILLED SAUSAGE PIZZA WITH BELL PEPPER SALAD



Grilled Sausage Pizza with Bell Pepper Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound refrigerated pizza dough, at room temperature
3 tablespoons extra-virgin olive oil
1 pound sweet or hot Italian sausages (about 6 links)
2 bell peppers (any color), thinly sliced
2 cups fresh parsley leaves
1/4 red onion, thinly sliced
1 tablespoon balsamic vinegar
Kosher salt and freshly ground pepper
1 cup jarred marinara sauce
1 cup shredded Italian four-cheese blend (about 4 ounces)

Steps:

  • Preheat a grill to medium. Place the pizza dough on a baking sheet and brush with 1 tablespoon olive oil; set aside. Grill the sausages, turning often, until cooked through, about 8 minutes. Transfer to a cutting board and slice into 1/4-inch-thick rounds; set aside.
  • Combine the bell peppers, parsley, red onion, the remaining 2 tablespoons olive oil, and the balsamic vinegar in a medium bowl. Season with salt and pepper and toss to coat; set aside.
  • Stretch the pizza dough into a 12-inch round. Place the pizza dough directly on the grill grates; cook until the crust is golden and marked, about 5 minutes. Flip the crust and spread with the marinara sauce. Top with half of the cheese, then the sausage and the remaining cheese. Cover and grill until the cheese melts and the crust is cooked through, about 6 more minutes. Remove the pizza from the grill; let sit 5 minutes before slicing. Serve with the bell pepper salad.

Nutrition Facts : Calories 683 calorie, Fat 37 grams, SaturatedFat 10 grams, Cholesterol 49 milligrams, Sodium 1595 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 29 grams

GRILLED PEPPERS WITH CHEESE



Grilled Peppers With Cheese image

I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce.

Provided by Boomette

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

4 red bell peppers or 4 yellow bell peppers, halved, undamaged stem, seeded and white membrane removed
1 slice whole wheat bread, grilled and cut in dice of 1/4 inch
1/4 cup fresh basil, chopped
4 garlic cloves, finely chopped
2 cups monterey jack pepper cheese or 2 cups Fontina cheese, grated

Steps:

  • Put bell peppers, cut side down, on a greased baking sheet. Grill in a preheated oven of 400 F for about 20 minutes or until they are tender.
  • Flip the bell peppers, distribute the cubes of bread in the holes and cover with half the basil. Sprinkle with garlic and cheese. Keep cooking for about 15 minutes or until peppers are lightly black on the sides and cheese is bubbling. Sprinkle with remaining basil.

GRILLED CHEESE & PEPPER SANDWICHES



Grilled Cheese & Pepper Sandwiches image

This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
4 slices rye bread with caraway seeds
3/4 cup shredded Monterey Jack cheese
1 tablespoon butter, softened

Steps:

  • In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

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