Grilled Salad Pizza Recipes

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

Ingredients

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

JEANETTE'S GRILLED SALAD PIZZA

Jeanette's Grilled Salad Pizza image

Jeanette's Grilled Salad Pizza

Provided by The Rachael Ray Staff

Number Of Ingredients 23

Ingredients

1/2 cup extra-virgin olive oil
divided
2 sprigs fresh rosemary
stripped and chopped
1 clove garlic
crushed
1 store-bought pizza dough
1/2 pound sliced deli salami
1/2 pound sliced provolone cheese
2 tablespoons Dijon mustard
1/3 cup red wine vinegar
Salt and pepper
to taste
1 tablespoon oregano
1 small red onion
sliced
2 romaine heads
thinly sliced
1/2 cup pepperoncini
sliced
2-3 jarred roasted red peppers
chopped
2 large red tomatoes

Steps:

Combine 1/4 cup extra-virgin olive oil, rosemary and garlic in a small saucepan over medium heat
Warm the oil through and the flavors infuse, about 3-4 minutes; reserve
Preheat an outdoor on high or an indoor grill pan over medium-high heat
Using your hands, knead and stretch the dough to your desired shape (mine always comes out rectangular)
Place dough on the grill and cook until puffed up and brown on one side, about 3-4 minutes
Using tongs and/or a large spatula, flip the dough
Brush garlic/rosemary oil on the cooked side of the pizza dough and top with salami and provolone cheese
Close the grill top or tent the grill pan with foil and cook until the pizza bottom is brown and the cheese has melted, about 3-4 minutes
While pizza is grilling, make your salad: In a large mixing bowl, whisk together Dijon mustard, red wine vinegar and remaining extra-virgin olive oil until combined
Season with salt, pepper and oregano
Add in onion, lettuce, pepperoncini, and roasted red peppers
Toss to combine
Top the warm pizza with the salad and tomato slices
Season with salt and pepper, cut with a pizza cutter and serve

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