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
SANTA FE PIZZA
Categories Cheese Chicken Bake Kid-Friendly Quick & Easy Back to School Cheddar Corn Jalapeño Cilantro Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.
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 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 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.
SANTA FE CHICKEN PIZZA
A great recipe from The California Pizza Kitchen Cookbook. One of their pioneering pizzas, originally called Grilled Lime Chicken Pizza. Recipe makes one large pizza. A bit fiddly but well worth the effort - a real gourmet pizza.
Provided by Baz231
Categories Chicken Breast
Time 30m
Yield 1 pizza, 2-4 serving(s)
Number Of Ingredients 26
Steps:
- TO MAKE SALSA: Combine salsa ingredients and set aside in refrigerator for 1/2 hour then place in a strainer to remove excess water. Set aside in refrigerator until ready to use.
- TO MAKE GRILLED LIME CHICKEN: Prepare a hot grill or barbecue. Mix the marinade ingredients together and marinate the chicken breasts for 15 minutes. Cook the breasts for 5 to 7 minutes each side (discard leftover marinade). Remove the grilled chicken and cool. Cut the cold chicken into 1 cm cubes and set aside in the refrigerator.
- TO MAKE CARALELISED ONIONS: Melt butter in small non-stick pan over medium-high heat and cook onions, stirring, until they just begin to brown - 3 to 4 minutes. Add vinegar; reduce heat to medium-low & continue to cook for 10 minutes, stirring to prevent scorching. Add soy sauce & cook 5 to 10 minutes longer, stirring. When done, onions should be quite limp & caramelised brown.
- TO MAKE GUACAMOLE: Cut the avocado in half, discard pit and scoop the flesh away from the skin into a bowl. Using a fork, mash the avocado and then quickly combine with the remaining guacamole ingredients. Place cling film directly onto the surface of the guacamole and squeeze out air bubbles. Refrigerate until ready to use.
- TO MAKE PIZZA: Distribute sauteed onions over the pizza base. Cover the onions with about 3/4 of the mozzarella. Evenly distribute the chicken pieces over the cheese and then sprinkle the rest of the cheese over the chicken. Transfer to the pre-heated Pizza Maker (or to a very hot oven) and cook until cheese at centre is bubbly and crust is brown (8 to 10 minutes). Sprinkle 1 tblsp of chopped coriander leaves over the hot cheese. Serve with salsa, sour cream and guacamole (either added to the pizza before serving or else as side dishes for people to add as they like).
Nutrition Facts : Calories 1113.4, Fat 86.8, SaturatedFat 35.5, Cholesterol 232.7, Sodium 1278.1, Carbohydrate 25.1, Fiber 8.2, Sugar 8.3, Protein 62.2
SANTA FE VEGGIE WRAP
I combined elements from the other Santa Fe recipes on this site to make this version. I think the adobo spread and vegetable relish benefit from a night in the fridge; it's probably not essential, but it sure makes assembly a breeze to have prepped everything the night before.
Provided by HopeJohnJP
Categories Lunch/Snacks
Time 15m
Yield 6 sandwhiches, 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk adobo sauce into cream cheese. Adjust heat to taste. Refrigerate.
- Combine pepper, corn, beans, cilantro and lime juice. Season with salt and pepper if desired. Refrigerate.
- Spread each tortilla with a thin layer of adobo cream cheese out to the edge. Place lettuce leaves across the middle third of the tortilla. Sprinkle with cheddar cheese.
- Using a slotted spoon, spread 1/3 cup vegetable relish over lettuce. Spread a generous 2 T. guacamole over relish and top with additional lettuce. Enclose sides and roll up, finishing seam side down.
Nutrition Facts : Calories 285.3, Fat 12.9, SaturatedFat 7, Cholesterol 35.5, Sodium 174.2, Carbohydrate 32.7, Fiber 8.8, Sugar 5.9, Protein 14
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.
GRILLED PEPPER AND RED-ONION PIZZAS
On a hot grill these pizzas cook up quick. Grilling them one at a time ensures just the right amount of char on each.
Provided by Martha Stewart
Categories Lunch Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to medium-high. Toss peppers and onion with 1 tablespoon oil; grill, flipping once, 7 to 10 minutes. Combine goat cheese, Parmesan, lemon zest, and 2 teaspoons oil.
- Generously brush a rimmed baking sheet with oil. Stretch one piece of dough into an 8-inch oval on sheet. Brush top with oil; season with salt. Brush grates with oil. Grill pizza, top-side down, until bubbles form, 1 to 2 minutes. Flip; dollop with a quarter of cheese mixture, peppers, and onion. Grill, moving occasionally with tongs, until cheese melts and bottom is crisp, 1 to 2 minutes. Repeat with remaining dough. Toss arugula with lemon juice and remaining 1 teaspoon oil; season with salt and pepper. Top pizzas with arugula and sprinkle with red-pepper flakes; serve.
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