GRILLED PERSONAL PIZZAS
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat a gas grill to medium, or light a charcoal grill and allow it to come to the white ash stage.
- Open the pizza dough package. Unroll and divide into 4 equal parts. Using your hands shape each into a 6 to 8-inch circle and set on a grill safe baking sheet or pizza pan.
- For the margarita pizza, arrange 1 oz of mozzarella cheese, 2 slices of tomatoes and half of the basil on one crust.
- For the veggie pizza, arrange the yellow pepper slices, mushrooms, on a second crust.
- For the breakfast pizza, arrange the prosciutto, on a third crust. Crack the egg in the middle of the crust and sprinkle with chopped parsley.
- For the favorite cheese pizza, cover the fourth crust with tomato sauce and sprinkle it with the provolone.
- Sprinkle the parmesan cheese evenly over all four personal pizzas then drizzle olive oil over them all.
- Place the baking sheet on the grill, close the lid, and bake for about 10 to 15 minutes, or until the dough is nicely browned and the toppings are melted. Serve right away.
Nutrition Facts : ServingSize 1 Serving
GRILLED PIZZA -THREE WAYS
Provided by Alton Brown
Time 2h48m
Yield 3 pizzas, 1 pizza for each topping
Number Of Ingredients 23
Steps:
- Dough: Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
- Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
- Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.
- To shape and cook the margherita pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
- Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.
- Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
- Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.
- To shape and cook the date and Prosciutto pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
- Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes.
- Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
- Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.
- To shape and cook cracker pizza: Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.
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
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.
More about "grilled personal pizzas recipes"
FAST, FUN FRIDAY RECIPES: GRILLED PERSONAL PIZZAS | RALLY …
From rallyhealth.com
GRILLED PERSONAL PIZZAS | CANADIAN LIVING
From canadianliving.com
11 GRILLED-PIZZA RECIPES TO MAKE IN YOUR BACKYARD
From seriouseats.com
GRILLED PERSONAL PATTYPAN PIZZA - SIMPLE SEASONAL
From simpleseasonal.com
BEST GRILLED PIZZA RECIPE - HOW TO GRILL PIZZA - DELISH
From delish.com
BEST GRILLED PIZZA WITH FRESH TOPPINGS | THE …
From themediterraneandish.com
8 SECRETS TO MAKING HOT AND CRISPY GRILLED PIZZA - TASTE …
From tasteofhome.com
GRILLED PIZZA {MARGHERITA PIZZA RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
HOW TO MAKE THE PERFECT GRILLED PIZZA - DOMESTICALLY …
From domestically-speaking.com
RECIPES | PENZEYS
From penzeys.com
MINI GRILLED PIZZAS RECIPE - TABLESPOON.COM
From tablespoon.com
EASY GRILLED PIZZA RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE BEST GRILLED PIZZA RECIPE EVER | HOW TO GRILL PIZZA
From joyfulhealthyeats.com
PERSONAL GRILLED PIZZA RECIPE | NINJA® | NINJA® FOODI™ …
From ninjakitchen.com
PERSONAL GRILLED PIZZAS WITH GRILLED PEPPERS AND ONIONS
From diaryofarecipecollector.com
PIZZA ON THE GRILL RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 8Calories 553 per servingCategory Dinner, Entree, Lunch
BEST EASY GRILLED PIZZA RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
GRILLED PIZZA | RICARDO
From ricardocuisine.com
GRILLED PERSONAL PIZZAS - FOOD GARDENING NETWORK
From foodgardening.mequoda.com
HOW TO GRILL PIZZA (RECIPE AND TIPS) - COOKIE AND KATE
From cookieandkate.com
HOW TO MAKE GRILLED PIZZA - SPEND WITH PENNIES
From spendwithpennies.com
GRILLED PIZZA RECIPES! - GRILLCHARMS.COM
From grillcharms.com
15 DELICIOUS WAYS TO MAKE PIZZA ON THE GRILL - FOOD COM
From foodnetwork.com
PERSONAL PIZZAS ON THE GRILL RECIPE — TASTE CREATIONS BLOG HOP
From momhomeguide.com
GRILLED PERSONAL PIZZAS | RECIPES | MY MILITARY SAVINGS
From mymilitarysavings.com
EASY GRILLED PIZZA RECIPES AND MEAL IDEAS - PILLSBURY.COM
From pillsbury.com
GRILLED PERSONAL BREAKFAST PIZZAS | BELLWETHER FARMS
From bellwetherfarms.com
10+ GRILLED PIZZA RECIPES - HOW TO MAKE GRILLED PIZZA - DELISH
From delish.com
GRILLED PERSONAL PIZZAS – FUEGO GRILLS
From fuegoliving.com
GRILLED FLATBREAD PIZZA RECIPE | FOODAL
From foodal.com
GRILLED MARGHERITA PIZZA IN 15 MINUTES | EASY DINNER IDEAS
From easydinnerideas.com
HOW TO GRILL PIZZA - EASY GRILLED PIZZA RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
THE BEST GRILLED FLATBREAD PIZZAS ⋆ NELLIEBELLIE
From nelliebellie.com
20 WAYS TO MAKE GRILLED PIZZA - TASTE OF HOME
From tasteofhome.com
HOW TO GRILL PIZZA (EASY GRILLED PIZZA RECIPE) - LAUREN'S LATEST
From laurenslatest.com
GRILLED PERSONAL PIZZAS : 3 STEPS - INSTRUCTABLES
From instructables.com
GRILLED PERSONAL PIZZAS | RECIPE | RECIPES, FOOD, YUMMY FOOD
From pinterest.ca
HOW TO GRILL AN AWESOME PIZZA ON THE GRILL - WEBER INC.
From weber.com
EASY WEEKNIGHT PERSONAL PIZZAS - THE SCHMIDTY WIFE
From theschmidtywife.com
BEST GRILLED PIZZA RECIPE – HOW TO GRILL PIZZA + TONS OF TOPPINGS …
From playswellwithbutter.com
HOW TO GRILL PIZZA (THE BEST GRILLED PIZZA RECIPE!) | AMBITIOUS KITCHEN
From ambitiouskitchen.com
PERSONAL PIZZAS - CREME DE LA CRUMB
From lecremedelacrumb.com
GRILLED PIZZA RECIPES YOUR FAMILY WILL LOVE | ALLRECIPES
From allrecipes.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