GRILLED PIZZA WITH FRESH TOMATO AND BASIL
Top homemade pizza dough with mozzarella, tomato and basil, then grill it to perfection.
Provided by Food Network Kitchen
Time 20m
Yield 4-6
Number Of Ingredients 8
Steps:
- Stretch and roll the dough on a lightly floured surface into a thin rustic round about 1/4 inch thick and 12-inches in diameter (no need to be perfectly round). Transfer to an 18-inch-long piece of heavy-duty aluminum foil and brush the pizza with the oil. Lift the whole piece of foil and put on the grill. Grill until the dough is charred on the bottom and almost cooked through, turning the foil a quarter turn a few times to ensure even cooking, 4 to 7 minutes.
- Using the foil, remove the crust from the grill. Scatter the mozzarella and Parmesan over top, add the sliced tomato and season lightly with salt and pepper. Using the foil, lift the pizza back onto the grill. Cover and grill until the cheese is melted, 2 to 3 minutes more. Remove the pizza from the grill and top with the basil.
TOMATO AND BASIL PIZZA
Make this easy grilled pizza with a foolproof dough, simple tomato sauce, fresh mozzarella cheese, and basil. No grill? Simply cook the dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 6
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with tomato sauce, mozzarella, and basil; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
GRILLED ARTICHOKE-MUSHROOM PIZZA
We live on a lake and entertain lots of family and friends. This became one of our favorite summer meals because we're always looking for something new to cook on the grill. -Brenda Waters, Clarkesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Brush crust with oil. Spread spaghetti sauce over crust to within 1 in. of edges. Top with tomatoes, mushrooms, artichokes and olives if desired. Sprinkle with cheeses., Grill pizza, covered, over medium indirect heat for 12-15 minutes or until cheese is melted and crust is lightly browned. Sprinkle with herbs during the last 5 minutes of cooking. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 283 calories, Fat 10g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 712mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
GRILLED PIZZA WITH TOMATO, MOZZARELLA, AND BASIL
Categories Cheese Herb Tomato Vegetarian Mozzarella Basil Summer Grill/Barbecue Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Mix together first 7 ingredients in medium bowl. Let tomato mixture stand 15 to 30 minutes at room temperature.
- Oil grill rack. Prepare barbecue (medium-high heat).
- Unroll dough onto work surface, stretching to form 12x12-inch square. Cut into 4 equal pieces. Using large spatula, transfer dough to grill rack; cover and grill until bottoms are brown, about 4 minutes. Turn squares over and immediately top each with tomato mixture, leaving 1/2-inch border. Cover and grill until pizza bottoms are brown and cheese is melted, about 4 minutes. Sprinkle pizzas with Parmesan and serve.
GRILLED PIZZA WITH GREENS & TOMATOES
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
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.
TOMATO AND ARTICHOKE PIZZA
This pizza is simple and delicious. If you have a Publix Supermarket near you, try the pizza dough from the bakery. You can also try making your own.
Provided by Dominick and Amanda
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Lightly grease 13-by-9-inch baking pan with cooking spray.
- Unroll pizza dough and press evenly over bottom and about 1 inch up sides of prepared pan.
- Brush dough lightly with olive oil. Sprinkle with garlic and basil.
- Cover with drained tomatoes, artichoke hearts, and mushrooms.
- Sprinkle with feta cheese and sliced bell pepper.
- Bake pizza for about 20 minutes until crust is golden brown.
Nutrition Facts : Calories 130.8, Fat 8.4, SaturatedFat 4.8, Cholesterol 26.8, Sodium 358.7, Carbohydrate 8.7, Fiber 3.7, Sugar 3.9, Protein 6.7
GRILLED ARTICHOKE-MUSHROOM PIZZA
A recipe that was in my email from Taste of Home magazine and submitted by Brenda Waters - Clarkesville, GA. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat.
Provided by lauralie41
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brush pizza crust with 1/2 teaspoon of olive oil. Spread spaghetti sauce over oiled crust to within 1 inch of the edges. Layer tomatoes, mushrooms, artichokes, and olives if using on top of spaghetti sauce. Sprinkle mozzarella cheese and tomato basil feta cheese on top.
- Prepare grill for indirect heat and place aluminum foil over pizza. Grill over medium indirect heat for approximately 12-15 minutes or until the cheese has melted and crust is golden brown. During the last 5 minutes of grilling sprinkle herbs over cheese. Let pizza stand for 5 minutes before slicing and serve immediately.
Nutrition Facts : Calories 153.3, Fat 9.5, SaturatedFat 5.9, Cholesterol 35.6, Sodium 437.7, Carbohydrate 5.3, Fiber 1.3, Sugar 2.9, Protein 11.7
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