Grilled Pizza With Grilled Eggplant And Cherry Tomatoes Recipes

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GRILLED PIZZA WITH GRILLED EGGPLANT AND CHERRY TOMATOES



Grilled Pizza With Grilled Eggplant and Cherry Tomatoes image

The grilled eggplant slices are equally good on their own, or use them instead of crusts for "eggplant pizzas" (see variation below). The slices have to be thick, so that you get a creamy interior with a charred exterior. If they're too thin, they'll just burn.

Provided by Martha Rose Shulman

Categories     pizza and calzones, main course

Time 40m

Yield 3 10-inch pizzas

Number Of Ingredients 11

1 large or 2 long Asian eggplants, cut into rounds 3/4¾ -inch thick rounds
Vinaigrette dressing
Extra virgin olive oil (about 3 tablespoons)
Salt
3 10-inch pizza crusts (1 recipe)
3/4¾ cup marinara sauce
1 box cherry tomatoes, cut in half along the equator
Hot red pepper flakes
1 tablespoon fresh thyme leaves or dried oregano
3 ounces crumbled feta, 2 ounces freshly grated Parmesan, or 5 ounces mozzarella, shredded if fresh, sliced if low-moisture
1 bunch fresh basil, torn into pieces or cut into wide strips if the leaves are big

Steps:

  • Prepare a hot grill. If you wish, marinate the eggplant slices in a vinaigrette dressing for 15 minutes before grilling (this is an optional step). Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Brush the eggplant slices lightly with olive oil and season with salt. Place on the hot grill, not quite directly over the hottest heat, and grill for about 5 minutes, until charred. Turn the pieces over and grill for another 5 minutes. If they are getting too black too quickly, move away from the direct heat. They need to cook long enough so that they're charred on the outside and creamy and soft in the middle. Remove from the heat and cut into bite-size wedges. Set aside.
  • Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
  • Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
  • Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of marinara sauce (no more than 1/4¼ cup). Arrange eggplant pieces and cherry tomatoes, cut side up or down, on top of the marinara sauce. Sprinkle with hot red pepper flakes and thyme or oregano. Season with salt and pepper if desired. Dot with feta or mozzarella or sprinkle with Parmesan. Drizzle on a little more olive oil.
  • Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza; the top should be hot. If you feel that it needs more time but the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Cut into wedges and serve. Repeat with the other two crusts.

GRILLED EGGPLANT PIZZA



Grilled Eggplant Pizza image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h15m

Number Of Ingredients 13

3 eggplants, about 3 pounds total, sliced 3/4 inches thick
Salt and freshly ground black pepper
Extra-virgin olive oil, for brushing on vegetables, plus about 1/4 cup
2 large red or yellow bell peppers
1 recipe Piadine dough (or prepared pizza dough)
All-purpose flour, for dusting
1 tablespoon minced garlic
2 tablespoons finely chopped fresh oregano leaves
1 teaspoon red pepper flakes, optional
About 1 cup pitted kalamata olives
About 1/2 pound buffalo mozzarella cheese or provolone, coarsely shredded
About 3 cups packed arugula
Balsamic vinegar

Steps:

  • Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
  • In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
  • Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the grilled slices into 1/2-inch dice.
  • Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.
  • Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8-inch thick.
  • Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill.
  • Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately.

GRILLED PIZZA



Grilled Pizza image

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

3 ½ cups all-purpose flour, or as needed
1 envelope Fleischmann's® Pizza Crust Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees to 130 degrees F)*
⅓ cup oil
1 tablespoon Additional flour for rolling
1 teaspoon Additional oil for grilling
½ cup Pizza sauce
Other toppings as desired
1 ounce Shredded mozzarella cheese

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

PIZZA ON THE GRILL WITH CHERRY TOMATOES, MOZZARELLA AND ARUGULA



Pizza on the Grill With Cherry Tomatoes, Mozzarella and Arugula image

These grilled pizzas require no precooked sauce, though you could use some if you wanted to. The cherry tomatoes warm up but don't collapse as they would in a hot oven. The arugula is sprinkled on when the pies come off the grill.

Provided by Martha Rose Shulman

Categories     pizza and calzones, main course

Time 30m

Yield 3 10-inch pizzas

Number Of Ingredients 6

3 10-inch pizza crusts (1 recipe)
Extra virgin olive oil for brushing the pizzas
1 1/2½ to 2 boxes cherry tomatoes (12 to 16 tomatoes per pizza)
5 to 6 ounces mozzarella, shredded if fresh, sliced if low-moisture
Coarse salt and freshly ground pepper
3 generous handfuls baby arugula

Steps:

  • Prepare a hot grill. Meanwhile, cut the cherry tomatoes in half along the equator and place near the grill, along with the olive oil, salt and pepper, mozzarella and arugula.
  • Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
  • Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
  • Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the surface lightly with oil, then top with cherry tomatoes and shreds or slices of mozzarella. You can place the cherry tomatoes cut side up or cut side down, or alternate them cut side up, cut side down. Sprinkle with coarse sea salt and freshly ground pepper.
  • Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom begins to brown. Open the grill and check the pizza; if the cheese hasn't melted, leave for a few more minutes. If the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Scatter the arugula on top, cut into wedges and serve. Repeat with the other two pizza crusts.

GRILLED PIZZA WITH GRILLED EGGPLANT AND CHERRY TOMATOES



Grilled Pizza With Grilled Eggplant And Cherry Tomatoes image

Provided by cooking.nytimes.com

Categories     Dinner     lunch     Snack

Number Of Ingredients 11

1 large or 2 long Asian eggplants (cut into rounds 3/4-3/4 -inch thick rounds)
Vinaigrette dressing
Extra virgin olive oil (about 3 tablespoons)
Salt
3 10- inch pizza crusts (1 recipe)
3/4-3/4 cup marinara sauce
1 box cherry tomatoes (cut in half along the equator)
Hot red pepper flakes
1 tablespoon fresh thyme leaves or dried oregano
3 ounces crumbled feta (2 ounces freshly grated Parmesan, or 5 ounces mozzarella, shredded if fresh, sliced if low moisture)
1 bunch fresh basil (torn into pieces or cut into wide strips if the leaves are big)

Steps:

  • Prepare a hot grill. If you wish, marinate the eggplant slices in a vinaigrette dressing for 15 minutes before grilling (this is an optional step). Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Brush the eggplant slices lightly with olive oil and season with salt. Place on the hot grill, not quite directly over the hottest heat, and grill for about 5 minutes, until charred. Turn the pieces over and grill for another 5 minutes. If they are getting too black too quickly, move away from the direct heat. They need to cook long enough so that they're charred on the outside and creamy and soft in the middle. Remove from the heat and cut into bite-size wedges. Set aside.
  • Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
  • Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
  • Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of marinara sauce (no more than 1/4-1/4 cup). Arrange eggplant pieces and cherry tomatoes, cut side up or down, on top of the marinara sauce. Sprinkle with hot red pepper flakes and thyme or oregano. Season with salt and pepper if desired. Dot with feta or mozzarella or sprinkle with Parmesan. Drizzle on a little more olive oil.
  • Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza; the top should be hot. If you feel that it needs more time but the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Cut into wedges and serve. Repeat with the other two crusts.

GRILLED PIZZA WITH GREENS & TOMATOES



Grilled Pizza with Greens & Tomatoes image

This smoky grilled pizza scores big with me for two reasons. It encourages my husband and son to eat greens, and it showcases fresh produce. -Sarah Gray, Erie, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 pizzas (4 slices each).

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
2 teaspoons kosher salt
1 teaspoon active dry yeast
3 tablespoons olive oil, divided
1-1/4 to 1-1/2 cups warm water (120° to 130°)
TOPPING:
2 tablespoons olive oil
10 cups beet greens, coarsely chopped
4 garlic cloves, minced
2 tablespoons balsamic vinegar
3/4 cup prepared pesto
3/4 cup shredded Italian cheese blend
1/2 cup crumbled feta cheese
2 medium heirloom tomatoes, thinly sliced
1/4 cup fresh basil leaves, chopped

Steps:

  • Place flours, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream until dough forms a ball. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes., Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes., For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar., Carefully invert pizza crusts onto lightly oiled grill rack; remove foil. Grill, covered, over medium heat 3-5 minutes or until bottoms are lightly browned. Turn; grill 1-2 minutes or until second side begins to brown., Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat 2-4 minutes or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 398 calories, Fat 21g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 1007mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.

GRILLED TOMATO PIZZAS



Grilled Tomato Pizzas image

My husband and I make grilled pizza with a tangy balsamic glaze, and it tastes as if we used a wood-burning oven. -Michele Tungett, Rochester, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
6 tablespoons olive oil, divided
1 tablespoon honey
1/4 teaspoon salt
2 to 3 cups all-purpose flour
Cooking spray
6 cups cherry tomatoes, halved
1 cup fresh basil, torn
1/2 cup balsamic glaze
Shaved Parmesan cheese, optional

Steps:

  • Dissolve yeast in warm water. Combine 2 tablespoons oil, honey, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into 6 portions. On a lightly floured surface, roll each portion into an 8x6-in. rectangle. Place each on a greased piece of foil. Spritz with cooking spray; cover and let rest 10 minutes., In batches, carefully invert crusts onto greased grill rack; peel off foil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Turn; grill until bottom begins to brown, 1-2 minutes., Remove from grill. Brush tops with remaining oil; top with tomatoes. Grill, covered, until bottom is golden brown and tomatoes are heated through, 1-2 minutes. To serve, add basil, drizzle with glaze and, if desired, top with cheese.

Nutrition Facts : Calories 363 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 53g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.

GRILLED PIZZA



Grilled Pizza image

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

Dough
1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
1 tsp. sugar
⅓ cup (42 g) whole wheat flour
2½ tsp. kosher salt
2 Tbsp. extra-virgin olive oil, plus more for bowl
3 cups (375 g) bread flour, plus more for surface
Burst Cherry Tomatoes
3 Tbsp. extra-virgin olive oil
1 pint cherry tomatoes
Kosher salt, freshly ground pepper
3 garlic cloves, thinly sliced
1 tsp. dried oregano
Lemony Swiss Chard
1 bunch Swiss chard
3 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
½ tsp. crushed red pepper flakes
1 garlic clove
1 lemon
½ oz. Parmesan, finely grated (about ½ cup)
Tomato Passata
1 (28-oz.) can whole peeled tomatoes
⅓ cup extra-virgin olive oil
2 tsp. kosher salt
Assembly
Bread flour (for dusting)
Extra-virgin olive oil (for brushing and drizzling)
1 1-lb. ball mozzarella, torn into bite-size pieces
8 oz. Manchego cheese, coarsely grated
4 oz. sliced pepperoni and/or thinly sliced soppressata (optional)
Rosemary Agrodolce (optional)
Basil leaves, torn if large, and crushed red pepper flakes (for serving; optional)

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.

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From foodnetwork.com


BEST GRILLED PIZZA WITH FRESH TOPPINGS - THE MEDITERRANEAN DISH
2022-06-23 Remove the cooked pizza dough from the grill briefly and place it on a sheet pan. Brush with more olive oil and arrange the mozzarella slices on top. Put the pan with the pizzas on the heated grill until the cheese has melted. Remove from the grill and spoon the fresh tomato mixture on top. Slice and serve immediately!
From themediterraneandish.com


GRILLED PIZZA WITH GRILLED EGGPLANT AND CHERRY TOMATOES
3 10-inch pizza crusts (1 recipe) 3/4¾ cup marinara sauce: 1 box cherry tomatoes, cut in half along the equator: Hot red pepper flakes: 1 tablespoon fresh thyme leaves or dried oregano: 3 ounces crumbled feta, 2 ounces freshly grated Parmesan, or 5 ounces mozzarella, shredded if fresh, sliced if low-moisture
From wikifoodhub.com


GRILLED PIZZA WITH EGGPLANT AND TOMATOES - WILLIAMS …
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From williams-sonoma.ca


GRILLED PIZZA | CANADIAN LIVING
2012-07-31 Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. Meanwhile, combine strained tomatoes, garlic, oregano and pinch each of the salt and pepper; set aside. In large bowl, combine 2 tbsp of the oil, vinegar and remaining salt and pepper.
From canadianliving.com


11 GRILLED-PIZZA RECIPES TO MAKE IN YOUR BACKYARD - SERIOUS EATS
2018-08-10 Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds. J. Kenji López-Alt. Rather than using a sauce, we top this pizza with cherry tomatoes that are grilled until soft and juicy. We also add charred asparagus, fresh goat cheese, and basil. Nuts aren't the most common pizza topping, but we sprinkle on sliced Marcona ...
From seriouseats.com


GRILLED PIZZA WITH GRILLED TOMATOES, ASPARAGUS, GOAT CHEESE, AND ...
2018-08-30 Flip again and transfer to cooler side of grill. Apply 1/4 of goat cheese in a thin even layer across surface of pizza. Add 1/4 of asparagus, 1/4 of tomatoes, and 1/4 of almonds. Cover and cook until cheese is melted, about 1 minute. Transfer pizza to cutting board with large spatula or metal pizza peel. Add 1/4 of Parmesan and 1/4 of basil.
From seriouseats.com


GRILLED PIZZA RECIPE WITH EGGPLANT | HELLOGLOW.CO
2020-05-26 Prepare the pizza dough. Mix yeast, sugar and warm water and let rest for 5 minutes to activate. Place the flours in the food processor, pour over the yeast mixture, olive oil and salt, and process to obtain an elastic, smooth dough.
From helloveggie.co


GRILLED PIZZA WITH EGGPLANT AND TOMATOES | FOOD, GRILLED PIZZA, …
Cooking the vegetables and the pizza on the grill keeps the kitchen ... read more Jul 10, 2014 - Eggplant, cherry tomatoes and fresh basil—all iconic summer ingredients—make a …
From pinterest.com


GRILLED PIZZA WITH GRILLED EGGPLANT AND CHERRY TOMATOES RECIPE
Oct 17, 2014 - The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below) The slices have to be thick, so that you get a creamy interior with a charred exterior If they’re too thin, they’ll just burn. Oct 17, 2014 - The grilled eggplant slices are equally good on their own, or use them instead of crusts for ...
From pinterest.com


A DELICATE BALANCE: ROAST EGGPLANT AND CHERRY TOMATOES
2017-05-15 1/4 cup chopped fresh basil. Slice the eggplant crossways into 1cm slices and toss with the table salt. Set the salted eggplant in a colander in the sink for 20-30 minutes to sweat. Meanwhile, preheat the oven to 200°C/400°F. Cut the cherry tomatoes in half (don’t bother if you have very tiny ones) and place into an ovenproof dish.
From kitchenist.com


HOW TO GRILL PIZZA (RECIPE AND TIPS) - COOKIE AND KATE
2021-09-06 Preheat the grill to about 400 to 500 degrees Fahrenheit (if your grill doesn’t have a temperature gauge, you’ve reached this temperature when you can comfortably hold your hand about 5 inches above the grate for just one second—be careful!). On a floured surface, prepare the dough through step 5. Lightly brush the top of the dough all ...
From cookieandkate.com


10+ GRILLED PIZZA RECIPES - HOW TO MAKE GRILLED PIZZA - DELISH
2020-06-30 10+ Grilled Pizza Recipes - How to Make Grilled Pizza. 1. Grilled Honey-Chipotle Salmon Foil Packets. 2. The Best Amazon Prime Day Kitchen Deals Of 2022. 3. 111 Recipes To Help You Live That Low ...
From delish.com


GRILLED EGGPLANT WITH CHERRY TOMATOES RECIPE -SUNSET MAGAZINE
Heat a grill to medium (about 400°). In a medium bowl, combine tomatoes, 2 tbsp. oil, the oregano, and 1/2 tsp. salt. Divide tomatoes between two pieces of foil (each about 12 in. by 15 in.) and wrap foil up and around tomatoes to seal. Pinch foil together to completely enclose tomatoes. 2. Set tomato packets on grill, lower lid, and cook ...
From sunset.com


GRILLED PIZZA WITH CHERRY TOMATOES RECIPE | ITALIAN RECIPES IN ENGLISH
1) 20 Cherry and/or grape Tomatoes, halved 2) Salt & pepper to taste 3) 2 balls of grilled pizza dough 4) extra-virgin olive Oil for brushing 5) freshly grated Parmigiano-Reggiano cheese 6) 1/4 pound fresh mozzarella, cut into small chunks
From kfoods.com


GRILLED PIZZA WITH FIELD TOMATOES RECIPE - MANN ORCHARDS
Ingredients 1 lb fresh pizza dough (white or whole wheat) Extra-virgin olive oil 3-4 cloves garlic, minced 1 cup fresh chopped basil leaves 3-4 large ripe tomatoes, cut in half and thinly sliced Kosher salt and black pepper, to taste 1 to 2 cups good quality Parmesan cheese Yield: 2-3 servings Directions Preheat the grill on high until very hot. Tear off large pieces of dough and …
From mannorchards.com


CHEESY GRILLED EGGPLANT WITH TOMATO JAM RECIPE | KITCHN
2021-07-10 Flip the eggplant. Spoon the tomato jam onto the eggplant, then place the mozzarella on the jam. Cover (or tent with aluminum foil if using a grill pan) and grill until the mozzarella is melted, 3 to 4 minutes more. Using a flat spatula, transfer the eggplant to a serving platter. Tear the basil leaves into bite-sized pieces and scatter on top.
From thekitchn.com


GRILLED PIZZA WITH CHOPPED MEAT AND EGGPLANT - JAMIE GELLER
2012-09-06 Add a can of tomato paste, a few squirts of ketchup, garlic, salt, oregano, and a seedless chopped tomato. Stir and cover- let simmer for about an hour. Step 2: Slice the eggplant into discs, brush with oil on both sides and grill …
From jamiegeller.com


GRILLED EGGPLANT & TOMATO SALAD RECIPE | ITALIAN FOOD FOREVER
2022-05-16 Grill about 4 minutes on each side, or until they are soft and golden brown. Remove the cooked eggplant to a serving platter, and continue cooking until they are all completely cooked. Chop the eggplant into 2 inch pieces. Spread over the eggplants, the cherry tomatoes, garlic, and herbs.
From italianfoodforever.com


GRILLED TOMATO-EGGPLANT PIZZA - RECIPE - COOKS.COM
2014-01-02 Brush eggplant with 3 tablespoons olive oil, then sprinkle with garlic powder and black pepper. Grill eggplant over a medium-high fire for about 10 minutes, turning to brown evenly, until soft and cooked through. Brush pizza crust with 1 tablespoon olive oil. Layer grilled eggplant, tomatoes and black olives over crust.
From cooks.com


GRILLED PIZZA WITH EGGPLANT, TOMATOES & FETA RECIPE - EATINGWELL
1 pound Whole-Wheat Pizza Dough, (recipe follows) or other prepared dough 1 large eggplant, (about 1 1/4 pounds), trimmed and cut into 1/2-inch-thick slices 2 …
From eatingwell.com


SUMMER RECIPE: GRILLED CHERRY TOMATO, CORN, AND GOAT CHEESE PIZZA
2013-08-01 Add a very thin layer of tomato sauce — less is more for this pizza — and season with salt and red pepper flakes. Sprinkle a small amount of mozzarella on top, followed by the corn and tomatoes. Slide the pizza onto the pizza stone and cover. After 2 minutes, lift the cover and drop gumball-sized pieces of goat cheese over the pizza.
From thekitchn.com


GRILL RECIPES: 12 WAYS TO THROW THE PERFECT COOKOUT
2 days ago Medium-sized tomatoes like romas, sliced in half, hold together best. Toss them with olive oil, salt and pepper and char them over a well-oiled, medium grill. Use a metal spatula to turn them gently. Arrange grilled tomatoes on a platter and sprinkle them with fresh herbs, feta and a bit of balsamic.
From southernkitchen.com


GRILLED EGGPLANT PIZZA RECIPE - FOOD NEWS
Eggplant, cherry tomatoes and fresh basil—all iconic summer ingredients—make a tempting pizza topping. Cooking the vegetables and the pizza on the grill keeps the kitchen cool and adds a hint of smokiness. Serve with a green salad. Grilled Pizza with Eggplant and Tomatoes . 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more as needed
From foodnewsnews.com


GRILLED EGGPLANT PIZZA (4 INGREDIENTS!) - EAT THE GAINS
2020-05-28 Toss with some olive oil and salt. Once grill is hot, place eggplant directly on the grates in a single layer over indirect heat (not right over the fire/flames). Close the lid and grill for 10-12 minutes. Open lid, flip, and grill for another 2 minutes with the lid closed. Next, add your pizza sauce and cheese.
From eatthegains.com


GRILLED PIZZA WITH CHERRY TOMATOES AND GORGONZOLA - WILLIAMS …
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From williams-sonoma.ca


GRILLED CHERRY TOMATO PIZZA RECIPE | PCC COMMUNITY MARKETS
Evenly divide tomatoes, optional toppings and cheese over each crust. Return to the oven and bake directly on the rack until cheese melts, 5 to 10 minutes. Return to the oven and bake directly on the rack until cheese melts, 5 to 10 minutes.
From pccmarkets.com


GRILLED PIZZA WITH EGGPLANT AND GOAT CHEESE - MON PETIT FOUR®
2020-01-04 When the grill is hot, turn down the heat to medium and place dough rounds onto the grill. Close the lid to the grill and cook for 1 minute. Flip the pizza dough rounds over, then brush each with olive oil. Spread about a tablespoon of marinara/pizza sauce over the top of each round (just a thin layer). Add the shredded cheese, sliced veggies ...
From monpetitfour.com


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