Grilled Salad Pizza Recipes
GRILLED PIZZA
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
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
Provided by The Rachael Ray Staff
Number Of Ingredients 23
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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- Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Stir in 1 1/2 teaspoons oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
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- Heat a grill pan coated with cooking spray over medium heat. Place one dough portion on pan; cook 10 minutes. Turn dough over; sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Cook 10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses.
- Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2 cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.
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