Grilled Garden Pizza Recipes

GRILLED GARDEN VEGGIE PIZZA

Steps:

• Brush vegetables with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for onion and pepper, 3-4 minutes per side for zucchini and squash., Separate onion into rings; cut pepper into strips. Spread pizza crust with garlic; sprinkle with 1 cup cheese. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with basil.

GRILLED GARDEN PIZZA

Steps:

• Sprinkle tomatoes with salt; set aside. On a lightly floured surface, divide dough in half. Roll or press each to 1/4-in. thickness; place each on a greased sheet of foil (about 10 in. square). Brush tops with 1 tablespoon oil., Carefully invert crusts onto a grill rack, removing foil. Brush tops with remaining oil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Remove from grill; reduce grill temperature to low., Top grilled sides of crusts with Parmesan or Asiago cheese, tomatoes, corn, onion and mozzarella cheese. Grill, covered, on low heat until cheese is melted, 4-6 minutes. Sprinkle with spinach and basil.

GARDEN-FRESH GRILLED VEGGIE PIZZA

Steps:

• Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes., Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.

GRILLED CALIFORNIA PIZZAS

Steps:

• For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
• When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
• Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
• If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
• Light your grill and wait until it's hot.
• Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
• Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

GARDEN VEGGIE PIZZA SQUARES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

GRILLED GARDEN PIZZAS

Steps:

• In small bowl, combine water, yeast, oil, and sugar and let stand for 10 minutes or until foamy.
• In large bowl, combine flour, oats, and salt. Add yeast mixture and blend on low speed of electric mixer until moistened.
• Beat 2 minutes at medium speed. Do not use a hand-held mixer.
• Turn dough out onto lightly floured surface. Knead 1 minute.
• Shape dough into ball and place in greased ball, turning once. Cover and let rise in warm place 20 minutes or until nearly doubled in size.
• Punch dough down and divide. Divide into 4 portions.
• Press each portion of dough into 7 inch circle.
• Grill over medium-hot coals 2 to 4 minutes or until bottom is golden brown. Remove from grill.
• On browned side of each pizza sprinkle 1/2 cup cheese.
• Top pizzas with bell pepper, onion, basil, garlic, and tomatoes, dividing evenly.
• Return to grill. Cover and grill 4 to 6 minutes or until bottoms of crust are golden brown and cheese begins to melt.
• Sprinkle with remaining 2/3 cup cheese. Remove from grill once cheese has melted.
• Makes 4 individual pizzas.
• Baking directions: Heat oven to 425.
• Spray 2 cookie sheets with cooking spray.
• Pat each portion of dough into 7 inch circle onto prepared cookie sheet.
• Layer each pizza with 1/2 cup cheese, peppers, onion, garlic, and tomatoes.
• Bake 20 to 25 minutes or until crust is golden brown.
• Sprinkle with remaining 2/3 cup cheese and continue baking 3 to 4 minutes or until cheese is melted.

GRILLED GARDEN PIZZA

Steps:

• Combine first 4 ingredients; let stand 10 minutes or until foamy.
• In mixer bowl, combine flour and uncooked oats.
• On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough will be soft). Knead on floured surface 5 times.
• Place in medium bowl sprayed with no-stick cooking spray, turning once to coat.
• Cover; let rise in warm place 30 minutes or until almost doubled.
• Punch dough down; divide into 4 portions.
• On floured surface pat each into 6 inch circle.
• Grill over medium hot coals 2 to 4 minutes or until bottom is golden brown.
• Remove from grill.
• On browned side, layer remaining ingredients in order listed.
• Return to grill.
• Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt.
• To bake in oven: Heat oven to 425°F.
• Spray cookie sheet with no-stick cooking spray or oil lightly.
• Pat each portion or dough into 6-inch circle onto prepared sheet.
• Layer with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes.
• Bake 25 minutes or until crust in golden brown.
• Sprinkle immediately with remaining cheese.