Grilled Pizza Margherita Weight Watchers Recipes

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CRISPY GRILLED PIZZA MARGHERITA



Crispy Grilled Pizza Margherita image

Pizza on an outdoor grill is a great alternative to oven-cooked pizza. If you love crispy crust, this is for you. Note: cook time is relatively short, so alternative toppings like uncooked sausage or other meats may not cook fully.

Provided by OXSALIDA

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package pizza dough, at room temperature
¼ cup olive oil
4 ounces shredded Asiago cheese
3 large tomatoes, thinly sliced
1 cup packed whole basil leaves
8 ounces fresh mozzarella cheese, shredded
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
  • Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
  • Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
  • Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 40.2 g, Cholesterol 41.1 mg, Fat 23.3 g, Fiber 2.2 g, Protein 21.5 g, SaturatedFat 8.5 g, Sodium 966.5 mg, Sugar 6.8 g

BOBBY FLAY'S MARGHERITA PIZZA



Bobby Flay's Margherita Pizza image

Provided by Bobby Flay

Time 20m

Yield 1 pizza

Number Of Ingredients 6

1 store-bought pizza dough
Olive oil, for brushing and drizzling
Kosher salt and freshly ground black pepper
1 pound fresh mozzarella, sliced 1/4-inch thick
3 Roma tomatoes, sliced 1/4-inch thick
Handful fresh basil leaves

Steps:

  • Prepare the grill for direct and indirect cooking.
  • Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil, salt and pepper and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.
  • Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step.
  • Drizzle the top with more olive oil. Put the mozzarella and tomato slices on top and season with salt and pepper. Return the pizza to the grill on the sheet pan, cover the grill and cook for 3 or 4 minutes to melt the cheese. Remove from the grill and tear the basil leaves over the top. Slice and serve immediately.

GRILLED PIZZA MARGHERITA (WEIGHT WATCHERS)



Grilled Pizza Margherita (Weight Watchers) image

This recipe is from the September/October 2009 Weight Watchers magazine. Pizza Margherita made on the grill using refrigerated pizza crust topped with pizza sauce, mozzarella cheese, plum tomatoes, basil and Parmesan cheese. Points Value: 4 Craving a heartier pizza? Sprinkle the crust with 2 cups cooked ground turkey along with the mozzarella, tomato, and pepper in step 2 (and increase the per serving Points Value by 2).

Provided by Crafty Lady 13

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 (13 7/8 ounce) can refrigerated pizza crusts
2 teaspoons olive oil
2/3 cup low-fat pizza sauce
1/2 cup shredded lowfat mozzarella cheese
3 plum tomatoes, thinly sliced
1/4 teaspoon black pepper
1/2 cup fresh small basil leaves
2 tablespoons shaved parmesan cheese

Steps:

  • Spray the grill rack with nonstick spray; preheat the grill to medium low ore prepare a medium-low fire. Unroll the crust on a sheet of nonstick foil (like Reynolds Release) and firmly press into a 9 x 13-inch rectangle. Brush the crust with the oil. Invert it onto the hot grill rack and remove the foil. Grill 5 inches from the heat until the bottom is golden, about 4 mintues.
  • Flip the crust using tongs and a large spatula or a small cookie sheet. Spread it with the sauce; then top evenly with the mozzarella, tomatoes, and pepper. Cover and grill 2 minutes. Uncover and grill until the mozzarella melts and the bottom is golden, 2 - 3 minutes. Transfer to a cutting board and sprinkle witht he basil and Parmesan. Cut into 8 servings.

Nutrition Facts : Calories 21.1, Fat 1.6, SaturatedFat 0.4, Cholesterol 1.1, Sodium 20.5, Carbohydrate 1.2, Fiber 0.5, Sugar 0.6, Protein 0.8

GRILLED PIZZA MARGHERITA



Grilled Pizza Margherita image

Categories     Cheese     Tomato     Vegetarian     Kid-Friendly     Backyard BBQ     Mozzarella     Basil     Summer     Grill     Grill/Barbecue     Gourmet     Small Plates

Yield Makes 2 (9-inch) pizzas

Number Of Ingredients 9

1 pound plum tomatoes or 1 (28- to 32-ounce) can whole tomatoes in juice, drained
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil plus additional for brushing
6 ounces mozzarella, coarsely grated (1 1/2 cups)
Pizza dough or 1 pound thawed frozen pizza dough, divided and formed into 2 balls
Flour for dusting
6 to 8 medium fresh basil leaves, torn
Special Equipment
a 22 1/2-inch charcoal kettle grill and a charcoal chimney; a gas grill; or a well-seasoned 10- to 12-inch ridged grill pan

Steps:

  • Make sauce and prepare cheese:
  • If using fresh tomatoes, cut an X (just through skin) in each, at end opposite stem, and immerse in boiling water for 10 seconds. Transfer to cold water with a slotted spoon, then peel.
  • Seed and chop tomatoes (fresh or canned).
  • Simmer tomatoes, salt, and 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes. Transfer to a bowl to cool.
  • Toss together mozzarella and remaining tablespoon oil.
  • Form pizza rounds:
  • Do not punch down dough. Gently dredge 1 ball of dough in a bowl of flour to coat, then transfer to a lightly floured work surface. Holding 1 edge of floured dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches in diameter. Lay dough round flat on floured surface and continue to stretch by pressing dough with your fingertips, working from center outward to edge, stretching it into a 9-inch round. Transfer to a large floured tray and make another round in same manner, then place it next to other round. Lightly rub a long sheet of plastic wrap with flour, then invert loosely over pizza rounds and let them stand to puff slightly while preparing grill, 10 to 20 minutes.
  • To prepare charcoal grill:
  • Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 2 opposite sides of bottom rack (you will have a double or triple layer of charcoal), leaving clear a 9-inch-wide strip in middle (for grilling over indirect heat).
  • Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
  • To prepare gas grill:
  • Preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  • To grill pizzas by either method:
  • Remove plastic wrap from both rounds of dough and lightly brush dough with some oil. Carefully flip dough rounds, oiled sides down, with your hands onto middle of lightly oiled grill rack and brush top of each with oil. Grill crusts, uncovered, until undersides are golden brown (rotate them if 1 side of grill is hotter than the other), 2 to 3 minutes on gas grill or 4 to 6 minutes on charcoal grill.
  • Flip crusts over with tongs and a spatula and top each crust with half of tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.
  • Scatter basil over pizzas.

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Top Asked Questions

What is easy Margherita pizza?
Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil. “One cannot think well, love well, sleep well, if one has not dined well.” This week I am transitioning back into sharing recipes that my family loves.
How do you cook Pizza on a Weber grill?
Drizzle the top with more olive oil. Put the mozzarella and tomato slices on top and season with salt and pepper. Return the pizza to the grill on the sheet pan, cover the grill and cook for 3 or 4 minutes to melt the cheese. Remove from the grill and tear the basil leaves over the top. Slice and serve immediately.
Are there any Weight Watchers pizza recipes?
There are tons of easy and delicious Weight Watchers pizza recipes you can try. And I’ve rounded up some of my favorite ones. I’ve also got a post on the top 10 keto pizza recipes if you’re just looking for low carb pizza and want to check that out. Enjoy these 10 delicious Weight Watchers pizza recipes.
How do you cook Asiago on a Weber grill?
Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper. Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes.

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