GRILLED PESTO PIZZA
Grilled pizza is just minutes away thanks to ready-to-serve pizza crusts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat coals or gas grill for direct heat. Grill pizza crusts, top sides down, 4 to 6 inches from medium heat 3 to 5 minutes or until light brown. Remove from grill.
- Spread pesto over grilled side of crusts. Top with artichokes and tomatoes. Sprinkle with cheese.
- Cover and grill about 5 minutes or until cheese is melted. Cut each pizza in half.
Nutrition Facts : Calories 380, Carbohydrate 22 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg
GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 3 mini pizzas
Number Of Ingredients 10
Steps:
- Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
- Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
- Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.
PESTO, RICOTTA AND SUN-DRIED TOMATO PIZZAS
Thiese are a fun appetizer which take no time. You can grill the bread which is what I like or you can just grill the bread right in the oven. The bread is the only thing grilled with the pesto and the ricotta and cheese mix is chilled. It is a very light easy appetizer which always goes over well. Some fresh basil makes for a very pretty presentation and using store bought small pizza crusts makes it even easier. Now if you want to make your own small pizza crusts ... go right ahead. I have when I have time. Most often I don't, but thin thin store bought crust are not all that bad.
Provided by SarasotaCook
Categories Cheese
Time 25m
Yield 24 Slices, 24 serving(s)
Number Of Ingredients 7
Steps:
- Pizza crusts -- Grill one side just until lightly brown, then flip and brush the top side with pesto. Grill just another minute until heated through and the bottom side is lightly toasted. This can be done in the oven or on the grill. I prefer the grill for this if possible.
- Cheese -- Mix the ricotta with the tomatoes, salt and pepper and spread over the warm pesto pizzas. Garnish with fresh basil and slice in 4-6 pieces as an appetizer.
- The best light appetizer that is healthy but packs tons of flavor.
Nutrition Facts : Calories 43.5, Fat 3.1, SaturatedFat 1.8, Cholesterol 10.5, Sodium 99.1, Carbohydrate 1.5, Fiber 0.3, Sugar 0.1, Protein 2.5
GRILLED FLATBREAD PIZZAS WITH AVOCADO PESTO
Up your appetizer game with California-style grilled flatbreads from Kelly Senyei of Just a Taste. Topped with creamy avocado pesto, charred corn, red onions, arugula, and a mix of Gruyère and mozzarella cheeses, these pizzas are sure to be a summer favorite. Slather the corn with butter, wrap it tightly in foil and toss it on the grill for flame-kissed flavor with minimum mess.
Provided by Reynolds Kitchens(R)
Categories Reynolds®
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Heat a skillet over medium heat. Add pistachios; cooking, shaking often, until toasted, about 5 minutes.
- Make the pesto by combining the pistachios, avocado, basil leaves, Parmesan, garlic, salt and pepper in a blender. Pulse until the mixture is roughly chopped and then with the blender running, slowly stream in 1/4 cup olive oil. Continue blending until the pesto is a thick paste, scraping down the sides of the blender as needed. Set the pesto aside.
- Preheat the grill for 10 minutes on medium heat. Spread the butter on the corn, then wrap each ear of corn in Reynolds Wrap® Aluminum Foil. Place the corn on the grill, close the lid and grill the corn, turning it frequently until it is tender, 15 to 20 minutes. Unwrap the corn and when cool enough to handle, slice the kernels off the cob.
- Brush both sides of the flatbreads with 2 tablespoons olive oil and grill them for 1 to 2 minutes on each side to warm them. Remove the flatbreads from the grill and top with the avocado pesto, Gruyere, mozzarella, red onions and corn.
- Return the flatbreads to the grill, close the lid and grill until the cheese is melted, about 3 minutes.
- Remove the flatbreads from the grill and transfer them to serving plates. Top the flatbreads with arugula and crushed red pepper flakes (optional) and then slice and serve immediately.
Nutrition Facts : Calories 797.9 calories, Carbohydrate 34 g, Cholesterol 100.4 mg, Fat 63.1 g, Fiber 14.8 g, Protein 35.9 g, SaturatedFat 22.8 g, Sodium 778.4 mg, Sugar 3.8 g
GRILLED PIZZA WITH RICOTTA AND PESTO
Grilling the pizza makes the crust crispy. You can add mozarella and chicken if you like, but I like it just as written. Recipe courtesy Michael Chiarello.
Provided by cookiedog
Categories Lunch/Snacks
Time 20m
Yield 8 small pizzas
Number Of Ingredients 7
Steps:
- Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan over medium heat.
- Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round.
- Lightly brush both sides of the pizzas with oil. Grill the pizzas over medium heat until the first side is nicely browned and firm to the touch, 3 to 5 minutes. Turn the pizzas over on the grill. Spoon about 2 teaspoons of pesto on each pizza, spreading it to the edges. On top of each pizza, spoon 4 teaspoons of ricotta cheese, in little balls. Cook the pizzas until the ricotta just begins to melt, 3 to 5 minutes from the moment you turned the pizzas. Sprinkle Parmesan over the top of each pizza. Season with salt and freshly ground pepper. Serve warm.
- Entertaining Notes: You don't need to make your own dough, not for a party of 8 people. Buy it from a local pizzeria. To work ahead, roll the dough into rounds about a half hour before your guests arrive and stack them, dusted with flour, at room temperature, between sheets of parchment paper.
Nutrition Facts : Calories 129.1, Fat 8.9, SaturatedFat 5.5, Cholesterol 33.6, Sodium 91.4, Carbohydrate 4.7, Fiber 1.8, Sugar 0.3, Protein 8.5
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