GRILLED GARDEN VEGGIE PIZZA
Pile on the veggies-this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Brush vegetables with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for onion and pepper, 3-4 minutes per side for zucchini and squash., Separate onion into rings; cut pepper into strips. Spread pizza crust with garlic; sprinkle with 1 cup cheese. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with basil.
Nutrition Facts : Calories 324 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 704mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
GRILLED GARDEN PIZZA
Dazzle your family and friends with pizzas fresh off the grill. We top them with Asiago, Parmesan, veggies and fresh basil. Pile on the toppings you love. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle tomatoes with salt; set aside. On a lightly floured surface, divide dough in half. Roll or press each to 1/4-in. thickness; place each on a greased sheet of foil (about 10 in. square). Brush tops with 1 tablespoon oil., Carefully invert crusts onto a grill rack, removing foil. Brush tops with remaining oil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Remove from grill; reduce grill temperature to low., Top grilled sides of crusts with Parmesan or Asiago cheese, tomatoes, corn, onion and mozzarella cheese. Grill, covered, on low heat until cheese is melted, 4-6 minutes. Sprinkle with spinach and basil.
Nutrition Facts : Calories 375 calories, Fat 16g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.
GRILLED CALIFORNIA PIZZAS
Steps:
- For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
- When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
- Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
- If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
- Light your grill and wait until it's hot.
- Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
- Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.
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
GARDEN-FRESH GRILLED VEGGIE PIZZA
I have four gardens, including one just for herbs, so I always have a pretty good spread of produce. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. -Dianna Wara, Washington, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes., Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.
Nutrition Facts : Calories 395 calories, Fat 22g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 618mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
GRILLED VEGGIE PIZZA
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once., Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.
Nutrition Facts : Calories 274 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 634mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
GRILLED GARDEN PIZZAS
This is my Mom and Dad's favorite pizza crust recipe. They never grill theirs. I never would have thought about adding oats to pizza dough, but this is really good. Recipe courtesy of The News Review, Roseburg, Oregon (sometime in the 1970s). We just made the dough and had pesto and vegetables for toppings.
Provided by AmyZoe
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, combine water, yeast, oil, and sugar and let stand for 10 minutes or until foamy.
- In large bowl, combine flour, oats, and salt. Add yeast mixture and blend on low speed of electric mixer until moistened.
- Beat 2 minutes at medium speed. Do not use a hand-held mixer.
- Turn dough out onto lightly floured surface. Knead 1 minute.
- Shape dough into ball and place in greased ball, turning once. Cover and let rise in warm place 20 minutes or until nearly doubled in size.
- Punch dough down and divide. Divide into 4 portions.
- Press each portion of dough into 7 inch circle.
- Grill over medium-hot coals 2 to 4 minutes or until bottom is golden brown. Remove from grill.
- On browned side of each pizza sprinkle 1/2 cup cheese.
- Top pizzas with bell pepper, onion, basil, garlic, and tomatoes, dividing evenly.
- Return to grill. Cover and grill 4 to 6 minutes or until bottoms of crust are golden brown and cheese begins to melt.
- Sprinkle with remaining 2/3 cup cheese. Remove from grill once cheese has melted.
- Makes 4 individual pizzas.
- Baking directions: Heat oven to 425.
- Spray 2 cookie sheets with cooking spray.
- Pat each portion of dough into 7 inch circle onto prepared cookie sheet.
- Layer each pizza with 1/2 cup cheese, peppers, onion, garlic, and tomatoes.
- Bake 20 to 25 minutes or until crust is golden brown.
- Sprinkle with remaining 2/3 cup cheese and continue baking 3 to 4 minutes or until cheese is melted.
Nutrition Facts : Calories 563.1, Fat 24.6, SaturatedFat 12.8, Cholesterol 59.3, Sodium 508.4, Carbohydrate 61.1, Fiber 6.8, Sugar 5.7, Protein 25.7
GRILLED PIZZA
This grilled pizza recipe is mix-and-match, so feel free to use any and all of the toppings or choose your own. Learn how to make pizza dough for the grill.
Provided by Carla Lalli Music
Categories Pizza Tomato Garlic Oregano Lemon Parmesan Honey Rosemary Vinegar Onion Mozzarella Basil
Yield Makes four 12" pies
Number Of Ingredients 33
Steps:
- Dough
- Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
- Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
- Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1-1½ hours. Make your toppings while your dough is rising.
- Burst Cherry Tomatoes
- Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
- Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
- Lemony Swiss Chard
- Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
- Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
- Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
- Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
- Tomato Passata
- Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
- Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
- Assembly
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20-30 minutes.
- Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it's okay if it's not a perfect circle).
- Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
- Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1-2 minutes.
- Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
- Repeat with remaining ingredients to make 3 more pizzas.
GARDEN PIZZA
Provided by Marian Burros
Categories dinner, main course
Time 10m
Yield 2 large or 3 regular servings
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Heat oil in regular or nonstick skillet. Add garlic and cook for 30 seconds. Stir in peppers, onions and eggplant, and cook over medium-high heat until vegetables are soft.
- Season with pepper; stir in basil and cook just until wilted.
- Arrange vegetables evenly over the browned tortillas. Sprinkle with cheese and run under broiler long enough to melt cheese. Top with tomato slices and serve.
GRILLED GARDEN PIZZA
Make and share this Grilled Garden Pizza recipe from Food.com.
Provided by Nat Da Brat
Categories High In...
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 4 ingredients; let stand 10 minutes or until foamy.
- In mixer bowl, combine flour and uncooked oats.
- On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough will be soft). Knead on floured surface 5 times.
- Place in medium bowl sprayed with no-stick cooking spray, turning once to coat.
- Cover; let rise in warm place 30 minutes or until almost doubled.
- Punch dough down; divide into 4 portions.
- On floured surface pat each into 6 inch circle.
- Grill over medium hot coals 2 to 4 minutes or until bottom is golden brown.
- Remove from grill.
- On browned side, layer remaining ingredients in order listed.
- Return to grill.
- Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt.
- To bake in oven: Heat oven to 425°F.
- Spray cookie sheet with no-stick cooking spray or oil lightly.
- Pat each portion or dough into 6-inch circle onto prepared sheet.
- Layer with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes.
- Bake 25 minutes or until crust in golden brown.
- Sprinkle immediately with remaining cheese.
Nutrition Facts : Calories 407, Fat 19.9, SaturatedFat 10.2, Cholesterol 60.1, Sodium 600.8, Carbohydrate 30.4, Fiber 4.1, Sugar 7, Protein 27.5
More about "grilled garden pizza recipes"
GRILLED GARDEN VEGETABLE PIZZA RECIPE - TODAY
From today.com
Ratings 1Category EntréesAuthor Marcela Valladolid
18 GRILLED PIZZA RECIPES THAT BRING PIZZA NIGHT OUTSIDE
From brit.co
BEST GRILLED PIZZA RECIPES! - GIMME SOME GRILLING
From gimmesomegrilling.com
GRILLED SUMMER HERB GARDEN PIZZA RECIPE - LOVE AND …
From loveandlemons.com
OUR BEST GRILLED PIZZA RECIPES | MARTHA STEWART
From marthastewart.com
GRILL RECIPES: 12 WAYS TO THROW THE PERFECT COOKOUT
From southernkitchen.com
GRILLED PIZZA RECIPES YOUR FAMILY WILL LOVE | ALLRECIPES
From allrecipes.com
GRILLED GARDEN PIZZA : FLAVOR, NC
From flavornc.com
GRILLED GARDEN PIZZA RECIPE - BY EGOURMETSTORE
From egourmetstore.com
GRILLED GARDEN VEGGIE PIZZA RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
HOW TO GRILL PIZZA (RECIPE AND TIPS) - COOKIE AND KATE
From cookieandkate.com
GRILLED GARDEN PIZZA - PLAIN.RECIPES
From plain.recipes
GRILLED GARDEN PIZZA RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
20 WAYS TO MAKE GRILLED PIZZA - TASTE OF HOME
From tasteofhome.com
GRILLED PIZZA WITH RAW GARDEN TOMATO SAUCE - A ZEST FOR LIFE
From azestforlife.com
15 DELICIOUS WAYS TO MAKE PIZZA ON THE GRILL - FOOD COM
From foodnetwork.com
THE BEST GRILLED PIZZA RECIPE EVER | HOW TO GRILL PIZZA
From joyfulhealthyeats.com
GRILLED GARDEN VEGETABLE PIZZA RECIPE - COOKING CHANNEL
From cookingchanneltv.com
GARDEN VEGETABLE GRILLED PIZZA - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
BEST GRILLED PIZZA WITH FRESH TOPPINGS | THE MEDITERRANEAN DISH
From themediterraneandish.com
GRILLED VEGETABLE GARDEN FLATBREAD PIZZA - NATURESWEET
From naturesweet.com
GRILLED GARDEN PIZZA RECIPE - COOKEATSHARE
From cookeatshare.com
GRILLED GARDEN PIZZA RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE FRESH GRILLED PIZZA | HGTV
From hgtv.com
GRILLED GARDEN PIZZA - VISUALIZATION WOMAN
From vizw.org
11 GRILLED-PIZZA RECIPES TO MAKE IN YOUR BACKYARD
From seriouseats.com
GRILLED GARDEN VEGGIE PIZZA - NUTRICHEF KITCHEN
From nutrichefkitchen.com
GRILLED GARDEN PIZZA - BIGOVEN.COM
From bigoven.com
HOW TO MAKE GRILLED PIZZA (SO EASY!) - SPEND WITH PENNIES
From spendwithpennies.com
WICKED GARDEN PIZZA RECIPE | COOKING CHANNEL
From cookingchanneltv.com
GRILLED VEGETABLE PIZZA RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
PIZZA ON THE GRILL RECIPE
From thespruceeats.com
GRILLED GARDEN PIZZA - COMPLETERECIPES.COM
From completerecipes.com
GRILLED GARDEN PIZZA RECIPE | RECIPELAND
From recipeland.com
GRILLED GARDEN PIZZA
From pinterest.ca
THREE CHEESE GARDEN PIZZA RECIPE ON THE GRILL
From growingupgabel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love