GRILLED SOURDOUGH PIZZA WITH TOMATO PESTO
A tasty sounding vegetarian recipe from iVillage (courtesy of "High Flavor Low Labor" by J.M. Hirsch). You could easily make this with a grill pan indoors!
Provided by januarybride
Categories < 30 Mins
Time 30m
Yield 2 pizzas, 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a grill to high (note if your grill gets super hot, you might want to do this on med-high).
- In a small bowl, whisk together the pesto and tomato paste.
- Drizzle both slices of the bread on both sides with olive oil. Grill the bread until it is lightly toasted on the bottom.
- Remove the bread from the grill. Spread half of the pesto mixture over the toasted side of each slice of bread.
- Top the pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return to the grill.
- Cover, reduce heat to low, and grill until the bottoms are toasted and the cheese has melted, about 10 minutes. Sprinkle with basil.
Nutrition Facts : Calories 2785.5, Fat 54.3, SaturatedFat 26.5, Cholesterol 134.6, Sodium 5264.7, Carbohydrate 446.1, Fiber 21.1, Sugar 26.6, Protein 129.9
GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 3 mini pizzas
Number Of Ingredients 10
Steps:
- Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
- Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
- Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.
GRILLED SOURDOUGH PIZZA
Great pizza at home with sourdough crust baked in a standard backyard barbecue grill!
Provided by Eric Rusch
Categories Recipes
Yield Two 12-14 inch thin crust pizzas
Number Of Ingredients 6
Steps:
- See video for detailed instructions.
GRILLED PESTO PIZZA
Grilled pizza is just minutes away thanks to ready-to-serve pizza crusts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat coals or gas grill for direct heat. Grill pizza crusts, top sides down, 4 to 6 inches from medium heat 3 to 5 minutes or until light brown. Remove from grill.
- Spread pesto over grilled side of crusts. Top with artichokes and tomatoes. Sprinkle with cheese.
- Cover and grill about 5 minutes or until cheese is melted. Cut each pizza in half.
Nutrition Facts : Calories 380, Carbohydrate 22 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg
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