GRILLED VEGGIE SAUSAGE PIZZA
Last summer, while we were building our new house, our grill served as my temporary stove. Among the recipes I experimented with was this crispy thin-crust pizza. It met with such approval, guests were eager to try it in their own backyards.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 pizzas.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in water. Add the sugar, oil, salt, garlic salt, oregano and 1-1/2 cups flour. Stir in enough of the remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 30 minutes. , Wrap foil over the outside bottom of two 12-in. pizza pans; grease pans and set aside. In a skillet, cook sausage over medium heat until no longer pink; drain and set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to prepared pans; build up edges slightly., Spread pizza sauce over crusts; sprinkle with sausage, cheese, mushrooms and peppers. Grill, covered, over medium heat for 15-20 minutes or until bottom of crust is browned and cheese is melted.
Nutrition Facts : Calories 416 calories, Fat 18g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 572mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
GRILLED VEGGIE PIZZA
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once., Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.
Nutrition Facts : Calories 274 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 634mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
GRILLED VEGGIE SAUSAGE PIZZA
Wonderful for hot days when you don't want to turn your oven on. Found this in Taste of Home Backyard Grilling and made some significant changes to suit our taste. I used my Kitchen Aide Mixer for this. This pizza crust does not require cooking before adding your toppings. Of course, you can add any of your favorite toppings you like. I did in this recipe. I don't usually measure out the cheese when I made pizza, so use as much or as little as you like. You can tell when it's enough. This makes 2 12 inch pizzas or 1 large one.Hope you enjoy.
Provided by Nimz_
Categories European
Time 1h5m
Yield 2 pizzas, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In the Kitchen Aide mixing bowl, dissolve yeast in warm water and let it stand for 5-10 minutes or until it foams.
- Add the sugar, oil, salt, garlic salt, oregano and 1 1/2 cups flour.
- Using the dough hook at speed 1 or 2, knead dough, adding in enough of the remaining flour to form a soft dough.
- Knead the dough until it becomes smooth and elastic, about 6-8 minutes.
- Before transferring to a greased bowl and turning once to grease the top, give the dough 3-4 kneads by hand.
- Cover and let rise in a warm place for 30-40 minutes.
- Wrap foil over the outside bottom of two 12-in-pizza pans. (We used a large pizza pan).
- Grease pans, dust with cornmeal and set aside.
- In a skillet, cook sausage over medium heat until no longer pink.
- Drain on paper towels and set aside.
- Divide dough in half if using the 2 small pizza pans.
- Spread the dough over the surfast of each pan. (I use a rolling pin to get it as close to the edge as possible then spread it further with my hand.).
- Build up edges slightly.
- Spread pizza sauce over crusts.
- Sprinkle with sausage, cheese, mushrooms, peppers, and onions.
- Grill, covered, over medium heat for 15-20 minutes or until bottom of crust is browned and cheese is melted. (If you go to much over the 20 minutes the bottom of the pizza will burn. Try not to lift the lid any more than you have to).
Nutrition Facts : Calories 1001.2, Fat 50.1, SaturatedFat 23.1, Cholesterol 130.9, Sodium 1425.5, Carbohydrate 89.5, Fiber 6.3, Sugar 7, Protein 46.3
GRILLED VEGETABLE PIZZA
Steps:
- Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.
- Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.
- Store-bought Pizza dough can be used instead .
GRILLED VEGETABLE PIZZA
This sauce is about heating and searing the tomato paste and garlic for a minute to bring out their flavors. It's a great tangy (and quick) sauce base to have on pizza as you top it with charred summer vegetables. You can use whatever looks good at the store. I personally love a vegetable version of a sausage and pepper theme that takes me straight to a summery street fair in my own backyard....
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h25m
Yield four 8- to 10-inch pizzas
Number Of Ingredients 24
Steps:
- The yeast: For the pizza dough, combine the yeast and warm water in a bowl of an electric mixed fitted with the paddle attachment. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
- The dough: Using a sieve or strainer, sift about half of the flour over the yeast mixture and blend on low speed for 1 to 2 minutes. Add 1 tablespoon of the olive oil, the salt, vinegar, honey and remaining flour and mix to blend. With the mixer on medium low, mix the dough 5 to 7 minutes until it becomes a smooth ball in the bowl.
- Rest: Lightly oil a bowl with the remaining olive oil and place the dough inside. Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours.
- The pizza rounds: Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 pieces, rolling each into a loose ball. Cover with a kitchen towel and allow the dough to rest for an additional 15 minutes.
- Preheat the oven to 450 degrees F.
- Flatten each ball, then roll and gently stretch into an 8-inch round. Place each round on a pizza peel or the bottom side of a floured baking sheet.
- Prebake: Place the pizza rounds on the center racks of the oven and bake until they become firm and rigid, about 5 minutes.
- The tomato sauce: In a medium skillet, warm the olive oil, garlic and tomato paste over medium heat, stirring constantly with a wooden spoon, almost frying the paste. Add 1/2 cup water and let the tomato paste get hot and the garlic soft, 2 to 3 minutes. Add the cream, season with salt, stir and shut off the heat.
- Get ready: Preheat the grill on high.
- The vegetables: In a large bowl, combine the olive oil, red and yellow peppers, onions and red pepper flakes with a generous pinch salt.
- Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Arrange the vegetables on the grill and char on all sides until tender, 8 to 10 minutes. Remove from the grill.
- The pizzas: Arrange each prebaked pizza round on the bottom of a baking sheet fitted with parchment paper or on a floured pizza peel. Arrange a quarter of the mozzarella and spoon a quarter of the sauce in a single layer on each of the pizza rounds. Leave a 1-inch edge (the crust) all around without sauce. Top with the vegetables.
- Grill: Lightly oil a kitchen towel with canola oil and oil the grill so the pizza won't stick. Slide the pizzas off the baking sheets right on to a hot (but not the hottest) part of the grill. Close the lid and cook 2 to 3 minutes to allow the dough to finish cooking and the cheese to melt. Move the pizzas gently to a less hot area and cook until browned, an additional 2 to 3 minutes.
- Finish: Transfer the pizza rounds to a serving platter. Top with the arugula leaves, lemon zest and Parmesan.
GRILLED VEGGIE PIZZA
A fresh alternative to the "usual" grill items. The grill adds a smoky-like flavor that adds to the overall taste of the pizza. Could easily be made with meat--just add cooked meat such as sausage or hamburger or just add slices of pepperoni for a quicker fix.
Provided by Evans Mommy
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spread sauce atop pizza shell and sprinkle with mozzarella cheese.
- Arrange selected veggies atop cheese.
- Sprinkle with basil and parmesan cheese.
- Place pizza on pizza pan or a sheet of aluminum foil and place on gas grill over medium low heat.
- If using a charcoal grill, make sure you are at least 6 inches from coals.
- Cover grill and cook for about 8 minutes or until cheese is melted.
Nutrition Facts : Calories 136.6, Fat 8.6, SaturatedFat 5, Cholesterol 29, Sodium 358.6, Carbohydrate 5, Fiber 1, Sugar 1.2, Protein 9.7
SKINNY GRILLED SAUSAGE AND PEPPER PIZZA
Looking for a new spin on pizza night? Try this grilled version with sausage and peppers; it has 64% less saturated fat than the original recipe!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray; set aside.
- Place pepper halves on grill over medium heat. Cover grill; cook 3 to 5 minutes, turning occasionally, until crisp-tender. Remove from grill; cool. Cut into thin slices.
- Unroll dough on sprayed foil. Starting at center, press out dough to form 13x9-inch rectangle. Brush top of dough with 1 teaspoon oil.
- Invert foil, placing dough oil side down directly on grill rack; peel off foil and return to cookie sheet, sprayed side up. Cook uncovered 2 to 4 minutes or until bottom of dough is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 minute to 1 minute 30 seconds longer or until bottom is set but not brown. Carefully remove crust from grill; place browned side up on foil on cookie sheet.
- Top crust with pizza sauce, 1 cup of the cheese, the grilled pepper slices and sausage. Sprinkle with remaining 1/2 cup cheese and the oregano.
- Slide pizza from foil onto grill. Cover grill; cook 3 to 5 minutes or until bottom crust is golden brown and cheese is melted.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 0 g
GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE
Categories Onion Pepper Tomato Backyard BBQ Dinner Lunch Sausage Summer Tailgating Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes four 8-inch pizzas
Number Of Ingredients 8
Steps:
- Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.
- Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes.Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.
- Punch down dough. Knead dough in bowl until smooth, about 2 minutes. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.
- Toppings
- 3/4 cup olive oil
- 6 tablespoons balsamic vinegar
- 3 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 pound spicy Italian sausages
- 2 yellow or red bell peppers, cored, lengthwise
- 1 large red onion, peeled, cut through root end into 1/2-inch thick wedges
- Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
- Prepare barbecue (medium heat). Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
- Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.
- Final preparation
- 2 cups grated mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 cups crumbled chilled soft fresh goat cheese (such as Montrachet)
- 4 plum tomatoes, halved, seeded, chopped
- 3/4 cup chopped green onion tops Add coals to barbecue if necessary. Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.
- Repeat with the remaining 2 dough rounds. Sprinkle each with 1/4 of mozzarella and Parmesan. Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1 1/2 teaspoons vinaigrette.
- Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for Transfer to plates. Repeat grilling for remaining 2 pizzas.
INDIVIDUAL GRILLED VEGGIE PIZZAS
Enjoy these easy gourmet individual pizzas prepared on the grill. They're good for entertaining or just for yourself.
Provided by YumYum
Categories Main Dish Recipes Pizza Recipes
Time 39m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat.
- Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
- Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
- Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.
Nutrition Facts : Calories 485.9 calories, Carbohydrate 29 g, Cholesterol 51.6 mg, Fat 33.4 g, Fiber 4.5 g, Protein 19.5 g, SaturatedFat 11.7 g, Sodium 790.3 mg, Sugar 5.6 g
GRILLED VEGETABLE PIZZAS
These easy weeknight pies are full of surprises. Grill a bushel of produce-mushrooms, zucchini, red onion, and kale-and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella to bring a mix of funk and gooeyness. Then, since we've already bucked tradition, skip the marinara and drizzle your pizzas with a simple mustard vinaigrette instead. It offsets the rich cheeses and unites the vegetables into bites so satisfying, no one will notice you're having salad for dinner.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside.
- Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill.
- Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese.
- Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn't crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm.
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