GRILLED ARTICHOKE-MUSHROOM PIZZA
We live on a lake and entertain lots of family and friends. This became one of our favorite summer meals because we're always looking for something new to cook on the grill. -Brenda Waters, Clarkesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Brush crust with oil. Spread spaghetti sauce over crust to within 1 in. of edges. Top with tomatoes, mushrooms, artichokes and olives if desired. Sprinkle with cheeses., Grill pizza, covered, over medium indirect heat for 12-15 minutes or until cheese is melted and crust is lightly browned. Sprinkle with herbs during the last 5 minutes of cooking. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 283 calories, Fat 10g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 712mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
PIZZA WITH FRESH TOMATOES AND BASIL
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
- Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
GRILLED PIZZA WITH FRESH TOMATO AND BASIL
Top homemade pizza dough with mozzarella, tomato and basil, then grill it to perfection.
Provided by Food Network Kitchen
Time 20m
Yield 4-6
Number Of Ingredients 8
Steps:
- Stretch and roll the dough on a lightly floured surface into a thin rustic round about 1/4 inch thick and 12-inches in diameter (no need to be perfectly round). Transfer to an 18-inch-long piece of heavy-duty aluminum foil and brush the pizza with the oil. Lift the whole piece of foil and put on the grill. Grill until the dough is charred on the bottom and almost cooked through, turning the foil a quarter turn a few times to ensure even cooking, 4 to 7 minutes.
- Using the foil, remove the crust from the grill. Scatter the mozzarella and Parmesan over top, add the sliced tomato and season lightly with salt and pepper. Using the foil, lift the pizza back onto the grill. Cover and grill until the cheese is melted, 2 to 3 minutes more. Remove the pizza from the grill and top with the basil.
FRESH TOMATO BASIL PIZZA
I crave this bruschetta-like pizza in spring, when I'm planting tomatoes in our garden. Slices make great appetizers when the tomatoes are ripe. But you can also serve the pizza alongside a grilled entree or as a meatless main course.
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield 6 slices, 3 servings.
Number Of Ingredients 8
Steps:
- Unroll crescent dough into one long rectangle. Press into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 14-16 minutes or until golden brown. Meanwhile, in a small skillet, saute garlic and basil in oil for 1 minute. , Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper. Repeat layers. Bake for 14-16 minutes or until cheese is melted.
Nutrition Facts : Calories 680 calories, Fat 44g fat (19g saturated fat), Cholesterol 57mg cholesterol, Sodium 1399mg sodium, Carbohydrate 42g carbohydrate (13g sugars, Fiber 3g fiber), Protein 30g protein.
GRILLED TOMATO PIZZAS
My husband and I make grilled pizza with a tangy balsamic glaze, and it tastes as if we used a wood-burning oven. -Michele Tungett, Rochester, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Dissolve yeast in warm water. Combine 2 tablespoons oil, honey, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., 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; let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into 6 portions. On a lightly floured surface, roll each portion into an 8x6-in. rectangle. Place each on a greased piece of foil. Spritz with cooking spray; cover and let rest 10 minutes., In batches, carefully invert crusts onto greased grill rack; peel off foil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Turn; grill until bottom begins to brown, 1-2 minutes., Remove from grill. Brush tops with remaining oil; top with tomatoes. Grill, covered, until bottom is golden brown and tomatoes are heated through, 1-2 minutes. To serve, add basil, drizzle with glaze and, if desired, top with cheese.
Nutrition Facts : Calories 363 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 53g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.
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
GRILLED PIZZA WITH TOMATO, MOZZARELLA, AND BASIL
Categories Cheese Herb Tomato Vegetarian Mozzarella Basil Summer Grill/Barbecue Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Mix together first 7 ingredients in medium bowl. Let tomato mixture stand 15 to 30 minutes at room temperature.
- Oil grill rack. Prepare barbecue (medium-high heat).
- Unroll dough onto work surface, stretching to form 12x12-inch square. Cut into 4 equal pieces. Using large spatula, transfer dough to grill rack; cover and grill until bottoms are brown, about 4 minutes. Turn squares over and immediately top each with tomato mixture, leaving 1/2-inch border. Cover and grill until pizza bottoms are brown and cheese is melted, about 4 minutes. Sprinkle pizzas with Parmesan and serve.
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