Grilled Bell Pepper And Cheese Pizza Recipes

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GRILLED SAUSAGE PIZZA WITH BELL PEPPER SALAD



Grilled Sausage Pizza with Bell Pepper Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound refrigerated pizza dough, at room temperature
3 tablespoons extra-virgin olive oil
1 pound sweet or hot Italian sausages (about 6 links)
2 bell peppers (any color), thinly sliced
2 cups fresh parsley leaves
1/4 red onion, thinly sliced
1 tablespoon balsamic vinegar
Kosher salt and freshly ground pepper
1 cup jarred marinara sauce
1 cup shredded Italian four-cheese blend (about 4 ounces)

Steps:

  • Preheat a grill to medium. Place the pizza dough on a baking sheet and brush with 1 tablespoon olive oil; set aside. Grill the sausages, turning often, until cooked through, about 8 minutes. Transfer to a cutting board and slice into 1/4-inch-thick rounds; set aside.
  • Combine the bell peppers, parsley, red onion, the remaining 2 tablespoons olive oil, and the balsamic vinegar in a medium bowl. Season with salt and pepper and toss to coat; set aside.
  • Stretch the pizza dough into a 12-inch round. Place the pizza dough directly on the grill grates; cook until the crust is golden and marked, about 5 minutes. Flip the crust and spread with the marinara sauce. Top with half of the cheese, then the sausage and the remaining cheese. Cover and grill until the cheese melts and the crust is cooked through, about 6 more minutes. Remove the pizza from the grill; let sit 5 minutes before slicing. Serve with the bell pepper salad.

Nutrition Facts : Calories 683 calorie, Fat 37 grams, SaturatedFat 10 grams, Cholesterol 49 milligrams, Sodium 1595 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 29 grams

GRILLED CHEESE & PEPPER SANDWICHES



Grilled Cheese & Pepper Sandwiches image

This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
4 slices rye bread with caraway seeds
3/4 cup shredded Monterey Jack cheese
1 tablespoon butter, softened

Steps:

  • In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

BELL PEPPER, RED ONION, AND GOAT CHEESE PIZZA



Bell Pepper, Red Onion, and Goat Cheese Pizza image

Provided by Marielle Ainsworth

Categories     Mushroom     Onion     Appetizer     Bake     Vegetarian     Quick & Easy     Goat Cheese     Basil     Spinach     Bell Pepper     Bon Appétit     New Mexico     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 9

1 10-ounce purchased fully baked thin pizza crust (such as Boboli)
1/4 cup olive oil
3 garlic cloves, minced
3 cups (packed) baby spinach leaves (1 1/2 to 2 ounces)
1 1/2 cups thickly sliced mushrooms (5 to 6 ounces)
1/2 cup drained roasted red peppers from jar, cut into thin strips
1/2 cup paper-thin red onion slices
8 large fresh basil leaves, cut into thin strips
5-ounce package soft fresh goat cheese, coarsely crumbled

Steps:

  • Preheat oven to 425°F. Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.
  • Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into wedges and serve warm.

GRILLED PEPPER AND RED-ONION PIZZAS



Grilled Pepper and Red-Onion Pizzas image

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     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 10

2 medium bell peppers, cut lengthwise into eighths
1 medium red onion, cut into 1/2-inch rounds
2 tablespoons extra-virgin olive oil, plus more for brushing
1 log (6 ounces) fresh goat cheese, room temperature
3/4 cup finely grated Parmesan
1 teaspoon lemon zest, plus 1 teaspoon juice
1 pound store-bought pizza dough, divided into 4 pieces
Coarse salt and freshly ground pepper
1 cup arugula
Red-pepper flakes, for serving

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.

SKINNY GRILLED SAUSAGE AND PEPPER PIZZA



Skinny Grilled Sausage and Pepper Pizza image

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

1 large red or green bell pepper, cut in half lengthwise, seeds and membranes removed
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1 teaspoon olive oil
1/2 cup Muir Glen™ organic pizza sauce
1 1/2 cups reduced-fat shredded Italian cheese blend (6 oz)
8 oz lean Italian turkey sausage, casings removed, cooked, drained
1/2 teaspoon dried oregano leaves

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

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