Grilled Pizza With Tomatoes Basil And Artichokes Recipes

GRILLED ARTICHOKE-MUSHROOM PIZZA

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.

TOMATO AND BASIL PIZZA

Steps:

• Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
• Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
• Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
• Top it:Top with tomato sauce, mozzarella, and basil; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

GRILLED PIZZA WITH FRESH TOMATO AND BASIL

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.

PIZZA WITH FRESH TOMATOES AND BASIL

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 CHEESY CORN, FRESH TOMATOES, AND BASIL

Steps:

• Let dough sit at room temperature (in package) 4 hours.
• Puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.
• Spread remaining oil on a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then restretch.
• Preheat grill to medium. Season dough with salt, and transfer to grill, making sure to keep dough flat and even. Cover grill, and cook until dough is just charred on bottom, 5 to 6 minutes, checking frequently.
• Flip dough. Spread corn mixture on dough, and top with tomato slices. Season with salt, and top with mozzarella. Cover grill, and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.

GRILLED TOMATO-PEACH PIZZA

Steps:

• Sprinkle tomatoes with salt; let stand 15 minutes. Drain tomatoes on paper towels and pat dry., Grill peaches on an oiled grill rack, covered, over medium heat or broil 4 in. from heat until peaches have grill marks and are tender, 2-3 minutes on each side, turning once. Remove peaches; cool slightly. Cut into slices., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Unroll crust into pan, pressing into a 12x10-in. rectangle. Spritz with cooking spray. Invert crust onto grill. Grill, covered, over medium heat until bottom is lightly browned, 2-3 minutes. Remove from grill, inverting onto baking pan., Layer grilled side of pizza with tomatoes, peaches and cheese. Return pizza to grill. Cook, covered, until crust is lightly browned and cheese is melted, 3-4 minutes, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with basil and pepper.

GRILLED PIZZA WITH TOMATO, MOZZARELLA, AND BASIL

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.