Grilled Sourdough Pizza W Tomato Pesto Recipes

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GRILLED SOURDOUGH PIZZA W/ TOMATO PESTO



Grilled Sourdough Pizza w/ Tomato Pesto image

Thick slices of sourdough grilled and topped with tang smooth tomato paste mixed with pesto and topped with tomato slices and thick slices of mozzarella cheese.

Provided by familyplates

Categories     Main Course

Number Of Ingredients 9

1/4 cup Pesto (Store Bought)
2 tbsp tomato paste
2 slices Large, Thick Sourdough Bread
Extra Virgin Olive Oil
2 Medium Tomato (Thickly Sliced)
1 12 oz Mozzarella Ball (Thickly Sliced)
1/4 cup Black Olives (Sliced)
Black Pepper (Freshly Ground)
2 Basil Leaves (Thinly Sliced)

Steps:

  • Heat grill to high
  • In a small bowl, thoroughly mix tomato paste and pesto
  • Drizzle both slides of each slice of bread with olive oil; grill until lightly toasted on one side.
  • Remove from grill, spread pesto/tomato paste mixture over the toasted side of each bread slice. Add slices of tomato, mozzarella and olives.
  • Return to the grill; reduce to low heat and close cover. In about 10 minutes, the bottom should be toasted and the toppings should be melted.
  • Top with sliced basil and serve

Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 507 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

5-INGREDIENT GRILLED PESTO PIZZA



5-ingredient Grilled Pesto Pizza image

You're only 5 ingredients and a hot grill away from a mouthwatering grilled pizza with pesto and tomatoes.

Provided by Rachel Gurk

Categories     Main Dish

Time 20m

Number Of Ingredients 5

1 1- lb to 1.25-lb. ball pizza dough, preferably whole-grain
All-purpose flour and/or cornmeal for dusting
½ cup basil pesto
1 large tomato, sliced
1 cup shredded cheddar cheese

Steps:

  • Preheat grill to medium heat.
  • Dust work surface with flour. Roll pizza dough out to 15 to 16 inches. Sprinkle flour or cornmeal on a large un-rimmed baking sheet or pizza peel. Transfer the pizza dough to the baking sheet or peel.
  • Brush grill grate to clean it and oil it with an oil soaked paper towel. Slide the dough off the baking sheet or peel onto the grill and cook until it is firmed up and crisped on the bottom, 2 to 3 minutes.
  • Carefully, flip the dough over using the peel or tongs and baking sheet. Spread the pesto over the dough. Top with tomatoes and cheddar. Cover the grill and cook until the cheese is melted and the bottom of the crust is crispy, 5 to 7 minutes.

Nutrition Facts : ServingSize 1 slice, Calories 693 kcal, Carbohydrate 93 g, Protein 20 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 691 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 17 g

GRILLED PESTO PIZZA



Grilled Pesto Pizza image

Provided by Food Network

Time 30m

Yield 4-6 servings

Number Of Ingredients 17

2 tsp. Sugar
1 envelope Active Dry Yeast
2 Tbsp. Extra Virgin Olive Oil, plus more for brushing and drizzling
3 cups All-Purpose Flour
1 tsp. Salt
1 cup Warm Water
1 package Johnsonville® Hot or Mild Italian Sausage Links
1/2 cup Prepared Pesto
1 cup Fresh Mozzarella, sliced
1/2 cup Roasted Red Peppers, sliced
1/2 cup Roasted Green Peppers, sliced
2 Tbsp. Extra Virgin Olive Oil
Salt & Pepper
1 cup Micro Greens, Pea Shoots or other Baby Greens
1/2 bunch Basil, torn
1 Medium Red Onion, wedged
1 cup Shiitake Mushrooms, stems removed.

Steps:

  • Preparation instructions:
  • Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in
  • a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10
  • minutes. Stir in olive oil.
  • Whisk the flour and salt in a large bowl. Make a well in the center, pour in the
  • yeast mixture and stir to make a shaggy dough. Place dough on a floured surface
  • and knead about 5 minutes, until smooth and elastic, adding just enough flour
  • to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to
  • coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at
  • room temperature about 1 hour, 30 minutes, until doubled in size. Meanwhile,
  • preheat a grill to medium high (if using a charcoal grill, bank the coals to one
  • side) and grill the toppings.
  • Add vegetables to grill, cook until tender or:
  • Onion: Cut 1 medium red onion into 8 wedges. Toss with 1 tablespoon olive oil
  • and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice.
  • Mushrooms: Toss 8 oz. stemmed shiitake mushrooms with 3 tablespoons olive
  • oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per
  • side; cut in half.
  • Remove and arrange the grilled vegetables on a baking sheet, season with salt
  • and pepper, and drizzle with olive oil. Add the remaining toppings to the baking
  • sheet; place near the grill.
  • Grill Sausage, remove and coin slice.
  • Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into
  • a single layer and let cool until they are covered in a light gray ash). Divide the
  • dough in half and dust the dough and work surface with flour. Roll each piece
  • into a 7 x 12" rectangle, about 1/8 inch thick. Brush baking sheet with olive oil
  • and place both crusts on it. Lift each piece by the corners and place on the grill,
  • oiled-side down; cook about five minutes until the dough puffs and the underside
  • is stiff and marked.
  • Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and
  • top with mozzarella. Arrange the grilled vegetables and sliced sausage on top.
  • Cover and cook about five more minutes or until the cheese melts.
  • Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the
  • greens, basil, a drizzle of olive oil and salt. Cut and enjoy!
  • *Always cook sausage to internal temperature of 160 degrees F

GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES



Grilled Pesto Pizza with Marinated Mozzarella and Tomatoes image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 3 mini pizzas

Number Of Ingredients 10

6 cups fresh basil leaves
2 cups baby arugula
1 cup grated Parmesan
1/2 cup sliced almonds
2 large cloves garlic, peeled
Kosher salt
Two 8-ounce containers marinated mozzarella balls, cut in half, plus 1 cup oil from the mozzarella (supplement with olive oil if needed)
2 tablespoons olive oil, plus for brushing
1 1/2 pounds store bought pizza dough, at room temperature and divided into 3 balls
1 1/2 pounds assorted color cherry tomatoes, sliced in half

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.

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 SOURDOUGH PIZZA WITH TOMATO PESTO



Grilled Sourdough Pizza With Tomato Pesto image

A tasty sounding vegetarian recipe from iVillage (courtesy of "High Flavor Low Labor" by J.M. Hirsch). You could easily make this with a grill pan indoors!

Provided by januarybride

Categories     < 30 Mins

Time 30m

Yield 2 pizzas, 2 serving(s)

Number Of Ingredients 9

1/4 cup prepared pesto sauce
2 tablespoons tomato paste
12 ounces fresh mozzarella balls, thick sliced
1/4 cup sliced black olives
2 large thick slices sourdough bread
extra-virgin olive oil
ground black pepper, to taste
2 medium tomatoes, thickly sliced
2 fresh basil leaves, thinly sliced

Steps:

  • Heat a grill to high (note if your grill gets super hot, you might want to do this on med-high).
  • In a small bowl, whisk together the pesto and tomato paste.
  • Drizzle both slices of the bread on both sides with olive oil. Grill the bread until it is lightly toasted on the bottom.
  • Remove the bread from the grill. Spread half of the pesto mixture over the toasted side of each slice of bread.
  • Top the pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return to the grill.
  • Cover, reduce heat to low, and grill until the bottoms are toasted and the cheese has melted, about 10 minutes. Sprinkle with basil.

Nutrition Facts : Calories 2785.5, Fat 54.3, SaturatedFat 26.5, Cholesterol 134.6, Sodium 5264.7, Carbohydrate 446.1, Fiber 21.1, Sugar 26.6, Protein 129.9

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