Grilled Chicken Arugula Blue Cheese Pizza Recipes

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CHICKEN AND ARUGULA PIZZA



Chicken and Arugula Pizza image

an easy pizza recipe that the whole family will love and YOU will love the nutrition!

Provided by Nellie

Categories     Main Course

Time 16m

Number Of Ingredients 7

1 Whole-wheat pizza crust (store-bought, preferably organic)
1 cup of grilled chicken slices
1/2 cup of Pizza Sauce
1/2 cup of arugula + spinach (loosely packed)
3/4 cup pepper jack or mozzarella cheese
2 tbsp. grated or shredded parmesan cheese
1 tsp olive oil for brushing

Steps:

  • Preheat oven to 400F.
  • Grease a pizza stone or large cookie sheet lightly with oil. Lay the whole-wheat pizza crust on it. Brush it with olive oil generously (or the crust will become soggy from the sauce).
  • Spread the pizza sauce on the prepped crust and sprinkle the cheese.
  • Arrange the grilled chicken slices and throw in the spinach+arugula.
  • Bake for 5 to 6 minutes (or according to package instructions) till the cheese melts.
  • Sprinkle the parmesan cheese on top, slice and serve.

GRILLED PIZZA WITH SHREDDED CHICKEN AND ARUGULA



Grilled Pizza with Shredded Chicken and Arugula image

Basic Pizza Dough In a bowl or mix master add the flour, oil, salt, dissolve the yeast in the water and then add to the bowl. Once everything is combined, form

Provided by Florence Doueck Chera

Categories     Dinner

Yield Servings

Number Of Ingredients 13

3 cups of flour
3 tablespoons of olive oil
1 teaspoon salt
I cup of water
1 packet of yeast
Boneless chicken breasts
Olive oil
Salt
Pepper
BBQ Sauce
Tomato Sauce
Oregano
Arugula

Steps:

  • Basic Pizza Dough In a bowl or mix master add the flour, oil, salt, dissolve the yeast in the water and then add to the bowl. Once everything is combined, form the dough into a ball and put it in a bowl, cover with a towel and let rise for about an hour or two. Chicken and Arugula Topping Step 1: Season the chicken breasts with a little oil, salt, and pepper. Grill the chicken for about 5 minutes on each side. Remove from the grill and let it rest, once it is cool shred the chicken and set aside. Step 2: Wash and dry a bunch of arugula. In a bowl add your favorite bbq sauce, a little tomato sauce, oregano, and salt and pepper. Step 3: Roll out the dough into personal pies, or one large round pie -which ever you prefer. Dust both sides with a little flour, and then transfer to a tray. Take a paper towel and dip it in oil, then oil the bbq grates. Put the pizza dough on the fire; grill each side for about 1-2 minutes. The pizza dough cooks really fast on the grill, if you like your dough soft don't leave it on for too long because it gets crispy very fast. Take the pizza dough off the fire and add the sauce and some shredded chicken on top. Put the pizza back on the grill and turn the heat down to low, close the bbq and let heat for another 2 minutes. Top with arugula! Add a drizzle of truffle oil, or even basil or garlic oil!

Nutrition Facts :

GRILLED CHICKEN, ARUGULA, BLUE CHEESE PIZZA



Grilled Chicken, Arugula, Blue Cheese Pizza image

Make and share this Grilled Chicken, Arugula, Blue Cheese Pizza recipe from Food.com.

Provided by Momto3dogs

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

1 prepared pizza crust
2 grilled chicken breasts
1 cup baby arugula
1 sweet onion, sliced
1/3 cup blue cheese
4 tablespoons olive oil
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 cup cornmeal
fresh ground pepper, to taste
2 teaspoons balsamic vinegar
2 teaspoons lemon juice

Steps:

  • Place pizza crust in medium bowl and allow to come to room temperature. Preheat oven to 400 degrees. Drizzle with 1 Tbsp olive oil and turn to coat. Add oregano and garlic powder and continue turning. Coat a cookie sheet in corn meal and press pizza dough into a circle on cookie sheet.
  • Bake pizza crust at 400 degrees until lightly brown. Poke with fork as it bakes if dough bubbles form. In the meantime, sautee onions in 1 Tbsp olive oil until soft and golden.
  • Remove crust from oven and drizzle with 1 Tbsp of olive oil. Cover with sauteed onions. Cover with arugula. Drizzle top with 1 Tbsp olive oil and lemon juice. Slice chicken and place on arugula. If chicken is still warm from the grill, it is even better as it slightly wilts the arugula. Crumble bleu cheese over top. Then add freshly ground pepper. Right before serving, drizzle with balsamic vinegar.
  • As an alternative, drizzle with low fat caesar dressing instead of balsamic vinegar.
  • Slice and enjoy!

GRILLED CHICKEN WITH ARUGULA PESTO



Grilled Chicken with Arugula Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup sliced or slivered almonds or shelled pistachios
1 cup packed fresh arugula leaves
1/2 cup packed fresh basil leaves
1/2 lemon, juiced
1 clove garlic, grated or minced
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
4 small pieces boneless, skinless chicken breast (tenders removed)

Steps:

  • Heat a grill pan to high.
  • Toast the nuts lightly in small skillet over low heat, then add them to a food processor.
  • Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.
  • With the processor on, stream in the extra-virgin olive oil to form thick pesto.
  • Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.
  • Cook's Note: Serve sliced on top of Caesar Spaghetti or, pile it onto ciabatta bread with sliced tomatoes and mozzarella for an outta-sight sammy.

PIZZA WITH NY STRIP, BLUE CHEESE AND BALSAMIC GLAZE



Pizza with NY Strip, Blue Cheese and Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 21

2 cups balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1 (12-ounce) NY strip steak
Canola oil
Salt and freshly ground black pepper
Pizza
1/2 recipe Pizza Dough rolled into 2 (10-inch) rounds, recipe follows or 2 store-bought pizza dough
1 cup grated Monterey Jack cheese
1/2 cup crumbled blue cheese (recommended: Cabrales)
Grilled steak
1 bunch watercress, coarsely chopped
Balsamic Glaze
Shaved Parmigiano-Reggiano
2/3 cup lukewarm water (105 degrees F to 115 degrees F)
2 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil, plus additional for oiling bowl
1 3/4 to 2 cups all-purpose unbleached flour
1/4 cup finely ground yellow cornmeal
2 teaspoons coarse salt

Steps:

  • For the glaze:
  • Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste.
  • For the steak:
  • Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices.
  • For the pizza:
  • Heat the grill to high.
  • Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the watercress Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano.
  • In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
  • Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

ARTICHOKE AND ARUGULA PIZZA WITH PROSCIUTTO



Artichoke and Arugula Pizza With Prosciutto image

Make and share this Artichoke and Arugula Pizza With Prosciutto recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

cooking spray
1 tablespoon cornmeal
1 (13 7/8 ounce) can refrigerated pizza dough
2 tablespoons commercial pesto sauce
3/4 cup shredded part-skim mozzarella cheese
1 (9 ounce) package frozen artichoke hearts, thawed and drained
1 ounce thinly sliced prosciutto
2 tablespoons shredded parmesan cheese
1 1/2 cups arugula leaves
1 1/2 tablespoons fresh lemon juice

Steps:

  • Position oven rack to lowest setting. Preheat oven to 500°.
  • Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border.
  • Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes.
  • Remove pizza from oven.
  • Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto.
  • Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
  • Place arugula in a bowl. Drizzle juice over arugula; toss gently.
  • Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.

ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND BLUE CHEESE



Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese image

Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

2 tablespoons olive oil, plus more for grates
1 pound chicken cutlets
Coarse salt and ground pepper
4 ears corn, husks and silks removed
2 tablespoons fresh lemon juice
1 pound arugula (about 3 bunches), thick stems removed
2 large tomatoes, sliced into wedges
1/2 cup crumbled Gorgonzola (2 ounces)

Steps:

  • Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
  • Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
  • In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

Nutrition Facts : Calories 347 g, Fat 15 g, Fiber 5 g, Protein 31 g

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC



Grilled Chicken Pizza with Mozzarella and Roasted Garlic image

Go from good to gourmet when using Stella® Cheese for this grilled chicken pizza with roasted garlic.

Provided by Stella Cheese

Categories     Trusted Brands: Recipes and Tips     Stella® Cheese

Time 1h50m

Yield 4

Number Of Ingredients 8

2 heads garlic, top of bulbs trimmed off so tops of cloves are exposed
1 ball pizza dough, store-bought or homemade
2 tablespoons olive oil, divided
½ cup prepared pizza sauce
1 ½ cups cooked and pulled/chopped chicken
4 ounces Stella® Fresh Mozzarella Cheese, thinly sliced
1 tablespoon everything bagel seasoning
1 cup spinach leaves, torn

Steps:

  • Preheat oven to 400 degrees F.
  • Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
  • Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
  • Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
  • Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
  • Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
  • Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
  • Remove pizza from grill and top with spinach. Cut and serve immediately.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 67.2 g, Cholesterol 19.8 mg, Fat 17.8 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 5.4 g, Sodium 1368.5 mg, Sugar 7.2 g

CHICKEN & BLUE CHEESE PIZZA



Chicken & Blue Cheese Pizza image

The blue cheese in place of the expected mozzarella gives this pizza a surprising and sophisticated taste. It's excellent as an entree or appetizer-it can be prepared in a round pizza pan as well. -Beverly Lynch, Sugar Grove, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 12

1 tablespoon butter
4 tablespoons olive oil, divided
2-1/2 cups sliced baby portobello mushrooms
1 medium onion, halved and sliced
3 garlic cloves, minced
4 cups fresh baby spinach
2 cups coarsely chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
3/4 cup crumbled blue cheese
6 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 450°. In a large skillet, heat butter and 1 tablespoon oil over medium heat. Add mushrooms and onion; cook and stir until tender, 4-6 minutes. Add garlic; cook 1 minute longer. Add spinach; cook and stir over medium-high heat until wilted, 1-2 minutes., Stir in chicken, salt and pepper. Unroll and press dough onto bottom of a greased 15x10x1-in. pan. Spoon chicken mixture over dough. Bake until crust is lightly browned, 14-16 minutes., Sprinkle with cheese and bacon; drizzle with remaining oil. Bake until heated through, 3-5 minutes. Freeze option: Prepare pizza as directed, decreasing bake time to 10 minutes. Top with cheese and bacon; drizzle with remaining oil. Cool. Securely wrap and freeze partially baked pizza. To use, unwrap pizza; bake until crust is lightly browned and toppings are heated through, 15-20 minutes.

Nutrition Facts :

GRILLED PIZZA WITH FONTINA AND ARUGULA



Grilled Pizza with Fontina and Arugula image

Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 25m

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds store-bought pizza dough (thawed if frozen)
1 pound fontina cheese, thinly sliced or grated
Sea salt and freshly ground pepper
1/2 cup baby arugula

Steps:

  • Preheat grill to medium. Brush a rimmed baking sheetwith 1 tablespoon oil. Using your hands, stretch dough intoa 10-by-12-inch rectangle on baking sheet. Lightly brush topof dough with remaining tablespoon oil. Fold in half.
  • Gently transfer dough to grill, and unfold to lay flat. Cover,and grill until underside is golden brown, 3 to 4 minutes. Usinga pizza peel or wide spatula, flip crust. Top with cheese. Cover,and grill until bottom of pizza is golden brown and cheesemelts, 3 to 4 minutes more.
  • Transfer to a cutting board. Season with salt and pepper.Top with arugula, and drizzle with oil. Cut into squares.

GRILLED CHICKEN WITH ARUGULA SALAD



Grilled Chicken with Arugula Salad image

When my husband first found out he had diabetes, I was challenged to start cooking old family favorites in new, healthy ways that he would love just as much. This was the first one that made him say, "I can eat like this all the time!" Shiitake and oyster are some of my favorite mushrooms to use. -Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2/3 cup plus 2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
1/4 cup champagne vinegar or white wine vinegar
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh mushrooms
4 boneless skinless chicken breast halves (6 ounces each)
6 cups fresh baby arugula or baby spinach
1/2 cup shredded Parmesan cheese

Steps:

  • In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes., Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally., Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.

Nutrition Facts :

GRILLED CHICKEN, PEACH, AND ARUGULA SALAD



Grilled Chicken, Peach, and Arugula Salad image

Yummy salad!

Provided by trisha1985

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

5 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
½ teaspoon salt, or more to taste
4 peaches, halved and pitted
4 skinless, boneless chicken breast halves
8 cups baby arugula

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
  • Brush 1 teaspoon oil onto cut-side of peaches.
  • Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
  • Brush remaining oil onto both sides of chicken breasts and season with salt.
  • Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
  • Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 5.8 g, Cholesterol 43.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 263 mg, Sugar 4.9 g

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From halfandhalfmag.com


GRILLED PIZZA WITH PEACHES AND ARUGULA RECIPE - JOSH CELLARS
Directions. Preheat grill to medium high heat. Oil the peach halves and grill cut side down until nice dark grill marks have formed. Flip, and continue to cook for approximately two more minutes.
From joshcellars.com


CHICKEN, ARUGULA, AND PROSCIUTTO PIZZA RECIPE - FOOD NEWS
Bake the pizza until the crust is golden brown and the cheese is bubbling, approximately 5 to 8 minutes. Repeat all steps with the other 3 dough balls. In a larger bowl, toss the arugula with 4 tablespoons of olive oil and 2 teaspoons of lemon juice and season with salt and pepper. Top the pizzas with the arugula and the prosciutto.
From foodnewsnews.com


GRILLED PESTO PIZZA WITH ARUGULA AND FETA - SAVING ROOM FOR DESSERT
2015-07-20 Cook for a minute or two until it is cooked on the bottom and the top starts to bubble up. Quickly turn the pizza dough over and continue grilling until done, 2-4 minutes more. Repeat with the remaining dough. Top each with pesto, arugula and feta cheese. Serve immediately.
From savingdessert.com


GRILLED FIG AND ARUGULA PIZZA RECIPE - THE SPRUCE EATS
2021-06-18 Wash, dry and slice the figs in half, lengthwise. Brush cut sides with a little vegetable oil. Place dough and figs on the grill. Grill one side of dough only, about 2 minutes, until it starts to brown. Grill figs for 2 to 4 minutes. Watch for burning. Remove crusts and figs.
From thespruceeats.com


GRILLED CHERRY, GOAT CHEESE, AND ARUGULA PIZZA - RECIPE RUNNER
1 cup cherries, pitted and halved. 2 ounces goat cheese, crumbled. 1 cup arugula. 1/2 cup balsamic vinegar. 1 tablespoon honey. Instructions. Preheat grill to high heat. While the grill is heating add the balsamic vinegar, honey, and a pinch of salt to a small saucepan.
From reciperunner.com


GOAT CHEESE AND ARUGULA PIZZA (WITH CHICKEN) - HOME IS A KITCHEN
2012-09-26 Take the dough out of the oven and spread 1/2 cup of sauce evenly over the dough until about 1/2 inch away from the edge of the crust. Then spread the arugula out over the sauce. Next, cut up the goat cheese into small thin slices (it’s ok if it crumbles) and sprinkle those pieces over the arrugula. Sprinkle the asiago over the goat cheese ...
From homeisakitchen.com


GRILLED POTATO WITH BLUE CHEESE & ARUGULA - SOBEYS INC.
Step 1 Heat barbecue to high. Poke potatoes a few times with the tip of a knife and microwave on HIGH for 2 min. or until slightly softened. Slice into 1/2-in. (1 cm) thick rounds.
From sobeys.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


GRILLED PIZZA WITH FIG JAM, PROSCIUTTO, BLUE CHEESE, AND ARUGULA
Place the fig jam, prosciutto, blue cheese, and arugula next to the grill, ready to top the pizza. Generously dust a pizza peel or large rimless baking sheet with flour and then cornmeal. Flatten the dough on a heavily floured work surface, sprinkling a couple of tablespoons of cornmeal over the flour. Using a rolling pin, roll the dough into a ...
From cookstr.com


GRILLED PIZZA WITH FIG JAM, PROSCIUTTO, BLUE CHEESE, AND ARUGULA
The recipe Grilled Pizza with Fig Jam, Prosciutto, Blue Cheese, and Arugulan is ready in approximately 4 hours and is definitely a great gluten free option for lovers of Mediterranean food. This recipe serves 1. One serving contains 340 calories, 9g of protein, and 26g of fat. It will be a hit at your The Fourth Of July event. If you have ...
From fooddiez.com


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