Grilled Pepper Provolone Flatbread Pizza Recipes
PROSCIUTTO AND PEAR GRILLED FLATBREAD
Provided by Anne Burrell
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Heat a grill pan over medium-high heat and brush with olive oil.
- Meanwhile, roll out the pizza dough 1/4- to 1/2-inch-thick on a lightly floured surface into the desired shape; for a flatbread I like an elongated oval to fit my grill pan. Place the dough on the grill pan and cook until crusty grill marks appear, about 3 minutes. Flip and grill the other side.
- Top the grilled side with a brushing of olive oil, the sliced pears and fontina cheese, arranging everything in a flat even layer. When the crust is heated through and not doughy, and grill marks appear, remove the flatbread to a sheet pan and place in the oven. Bake until the cheese is melted and the pears are heated through, 5 to 7 minutes.
- Meanwhile, add the arugula to a medium bowl, then drizzle with the lemon juice and some olive oil to lightly coat . Season with a small pinch of salt and the crushed red pepper. Remove the pizza from the oven and top with the prosciutto, then the dressed greens. Drizzle with the truffle honey. Slice and serve! Salty-sweet! Yum!
PEPPER-PROVOLONE FLATBREAD PIZZAS
Serve up veggie-packed pizzas without rolling dough or even turning on the oven: Toss some flatbread on the grill, add your favorite produce picks, and dinner's ready.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 9
Steps:
- Heat a grill or grill pan to medium; clean and lightly oil hot grill. Brush peppers with oil and season with salt and pepper. Grill, covered, until lightly charred and tender, 4 to 5 minutes per side. Transfer to a cutting board, and thinly slice.
- Working in batches if necessary, grill naan until undersides begin to char, 1 to 2 minutes. Flip and immediately top with provolone, peppers, Parmesan, and red-pepper flakes if using. Season with salt and pepper, cover, and cook until cheese melts, 3 to 5 minutes. Top with oregano and serve.
Nutrition Facts : Calories 426 g, Fat 21 g, Fiber 5 g, Protein 21 g, SaturatedFat 10 g
GRILLED FLATBREAD VEGGIE PIZZA
We pile veggies onto flatbread for a fun way to eat healthier. Our go-to recipe for weeknights easily changes with different veggies or meats. -Darla Andrews, Lewisville, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned., Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.
Nutrition Facts : Calories 426 calories, Fat 28g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 1005mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
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