Best 13 Grilled Pizza With Greens Tomatoes Recipes

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Indulge in a culinary adventure with our tantalizing Grilled Pizza with Greens and Tomatoes recipes. Embark on a journey of flavors as we introduce you to two delectable variations – a vegetarian delight and a meat lover's paradise. Our first recipe features a vibrant combination of grilled zucchini, juicy tomatoes, and a medley of greens, all harmoniously arranged on a crispy pizza crust. The vegetarian pizza is a symphony of textures and flavors, offering a delightful balance between the smoky grilled vegetables and the tangy tomato sauce.

For those craving a more robust experience, our second recipe tantalizes with its savory combination of grilled chicken, caramelized onions, and roasted red peppers. The chicken is grilled to perfection, delivering a succulent and smoky flavor that pairs perfectly with the sweetness of the caramelized onions and the vibrant roasted red peppers. Both pizzas are generously topped with a blend of mozzarella and Parmesan cheeses, ensuring a delightful gooeyness in every bite. As you explore these recipes, you'll discover a world of culinary possibilities, inspiring you to create your own unique grilled pizza creations.

Here are our top 13 tried and tested recipes!

SMOKY GRILLED PIZZA WITH GREENS & TOMATOES



Smoky Grilled Pizza with Greens & Tomatoes image

This smoky grilled pizza scores big with me for two reasons: It encourages my husband and son to eat greens, and it showcases fresh produce. -Sarah Gray, Erie, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 pizzas (4 pieces each).

Number Of Ingredients 15

3 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon active dry yeast
3 tablespoons olive oil, divided
1-1/4 to 1-1/2 cups warm water (120° to 130°)
TOPPING:
2 tablespoons olive oil
10 cups beet greens, coarsely chopped
4 garlic cloves, minced
2 tablespoons balsamic vinegar
3/4 cup prepared pesto
3/4 cup shredded Italian cheese blend
1/2 cup crumbled feta cheese
2 medium heirloom tomatoes, thinly sliced
1/4 cup fresh basil leaves, chopped

Steps:

  • Place flour, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream for dough to form a ball. 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 and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes., For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir until tender, 3-5 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar., Carefully invert pizza crusts onto oiled grill rack; remove foil. Grill, covered, over medium heat until bottoms are lightly browned, 3-5 minutes. Turn; grill until second side begins to brown, 1-2 minutes., Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat until cheese is melted, 2-4 minutes. Sprinkle with basil.

Nutrition Facts : Calories 407 calories, Fat 20g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 1007mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.

GRILLED PIZZA WITH FRESH TOMATO AND BASIL



Grilled Pizza with Fresh Tomato and Basil image

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

1 pound prepared pizza dough, at room temperature
All-purpose flour, for rolling
1 tablespoon olive oil
2 cups shredded mozzarella
1/4 cup grated Parmesan
2 medium plum tomatoes, sliced and patted dry
Kosher salt and freshly ground black pepper
1/2 cup lightly packed fresh basil leaves, torn

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.

GREEN TOMATO AND CHEDDAR PIZZA



Green Tomato and Cheddar Pizza image

Prepared pizza dough is suppler at room temperature than when chilled, but also a bit stickier. Working on an oiled piece of foil solves the problem, and allows you to easily flip the dough onto the grill. Make sure you grill your tomatoes until tender and cooked through: Super-green ones take a bit of time to soften up while those turning toward yellow or just beginning to blush will get soft and juicy pretty quickly. If you have some bacon on hand, grill it up and crumble it over the tomatoes before the last layer of cheese goes on.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 6

1/3 cup olive oil
6 medium to large green tomatoes (about 3 pounds)
12 scallions
Kosher salt
1 pound store-bought pizza dough, at cool room temperature
8 ounces sharp white Cheddar, grated (about 2 /12 cups)

Steps:

  • Preheat an indoor or outdoor grill to medium heat. Put the olive oil in a small bowl or measuring cup. Slice the tomatoes 1/4 inch thick and spread them on a baking sheet or large tray. Put the scallions on the baking sheet. Brush everything on both sides with oil and season with salt over the top.
  • Grill the tomatoes, seasoned-side down, until they develop dark grill marks, 3 to 5 minutes. Flip, brush with more oil, season again and cook until charred and tender when pierced with the tip of a paring knife, another 3 to 5 minutes. Put the scallions on the grill and grill, flipping once, until charred in spots (don't overdo it) and tender when pierced in the white part, about 3 minutes per side. Remove the tomatoes and set aside. Remove the scallions and coarsely chop.
  • While the tomatoes and scallions are grilling, shape the dough. Oil two 12- by 15-inch pieces of foil. Halve the pizza dough. Drape one half over your fist and gently tug and turn it, letting the weight of the edges help stretch it thinner, so that it makes a rough oblong. Then put it on the oiled foil and press, pull and push gently until it is very thin, and measures about 9 by 12 inches. Be sure to get the edges thin too, or they won't cook through on the grill. Repeat with the second piece.
  • Brush the dough with olive oil. Brush the grill grate with olive oil. Leaving the dough on the foil, flip them top-side-down onto the grill and peel the foil off. Cook until the dough just comes up from the grill without sticking, about 3 minutes, and then flip. Scatter a handful of cheese and then half of the tomatoes and scallions over each pizza. Top with the rest of the cheese. Cover the grill and cook, about 6 minutes. Give the pizzas a 45-degree turn, cover and cook until the bottoms are deep golden brown, the cheese is bubbling and the dough is cooked through, another 6 minutes. Transfer to a cutting board and serve.

GREEN TOMATO PIZZA



Green Tomato Pizza image

Provided by Mark Bittman

Categories     dinner, easy, pizza and calzones, main course

Time 40m

Yield 1 large, 2 medium, or more smaller pizzas

Number Of Ingredients 5

2 large or 4 small green tomatoes
Coarse salt
Pizza dough (see recipe)
1 cup freshly grated Parmesan
1/2 cup coarsely chopped or torn basil

Steps:

  • Preheat oven to 500 degrees.
  • Thinly slice tomatoes, salt lightly and let sit at least 20 minutes, then drain off any accumulated liquid.
  • Top pizza rounds with tomato slices and Parmesan. Bake about 10 minutes, or until nearly done. Sprinkle with basil and cook until done.

GRILLED PIZZA WITH TOMATO, MOZZARELLA, AND BASIL



Grilled Pizza with Tomato, Mozzarella, and Basil image

Categories     Cheese     Herb     Tomato     Vegetarian     Mozzarella     Basil     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 9

1 cup diced seeded tomatoes (about 8 ounces)
1 1/2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup thinly sliced fresh basil
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 large garlic cloves, minced
1 10-ounce tube refrigerated pizza dough
1/4 cup grated Parmesan cheese

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.

GRILLED TOMATO-PEACH PIZZA



Grilled Tomato-Peach Pizza image

This delicious pizza is unique, healthy and easy to make. The fresh flavors make it a perfect appetizer for a summer party. -Scarlett Elrod, Newnan, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 pieces.

Number Of Ingredients 9

4 medium tomatoes, thinly sliced
1/4 teaspoon salt
2 medium peaches, halved
Cooking spray
1 tablespoon cornmeal
1 tube (13-1/2 ounces) refrigerated pizza crust
4 ounces fresh mozzarella cheese, sliced
6 fresh basil leaves, thinly sliced
1/8 teaspoon coarsely ground pepper

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.

Nutrition Facts : Calories 98 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 208mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

GRILLED PIZZA WITH TOMATOES, CORN AND CHEESE



Grilled Pizza with Tomatoes, Corn and Cheese image

Categories     Cheese     Tomato     Kid-Friendly     Backyard BBQ     Parmesan     Corn     Grill     Grill/Barbecue     Jalapeño     Bon Appétit     Small Plates

Yield Makes 4 breads (6 servings per bread)

Number Of Ingredients 12

1/4 cup warm water (105°F. to 115°F.)
1 1/2 teaspoons dry yeast
1 1/2 cups water, room temperature
2 1/2 teaspoons coarse salt
3 3/4 cups (about) unbleached all purpose flour
Extra-virgin olive oil
1 1/2 cups grated Parmesan cheese (about 3 1/2 ounces)
1 1/2 cups grated Fontina cheese (about 6 ounces)
4 medium tomatoes, thinly sliced
1 cup fresh corn kernels or frozen, thawed
1/4 cup chopped fresh cilantro or Italian parsley
4 teaspoons minced seeded jalapeños

Steps:

  • Pour 1/4 cup warm water into large bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
  • Stir 1 1/2 cups room-temperature water and salt into yeast mixture. Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms. Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap. Let rise in warm area until doubled in volume, about 50 minutes.
  • Punch dough down; turn out onto floured surface. Divide dough into 4 equal pieces; knead each briefly until smooth. Cover with towel; let rise until almost doubled, about 30 minutes.
  • Prepare barbecue (medium-high heat). Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle. Transfer to floured baking sheet. Brush top with oil. Place oiled side down on barbecue. Grill until bottom is golden, about 2 1/2 minutes. Brush top with oil. Using tongs, turn bread over; grill until second side is golden, about 2 minutes. Transfer to baking sheet. Brush bread with oil. Repeat with remaining dough pieces. (Can be made 4 hours ahead. Cover with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)
  • Sprinkle Parmesan and Fontina over breads. Top each with tomato slices, corn kernels, parsley and jalapeño. Drizzle with oil. Place breads on barbecue; cover loosely with foil. Grill until cheese melts, watching closely, about 2 minutes. Cut each bread into pieces; serve warm.

GRILLED GARDEN VEGGIE PIZZA



Grilled Garden Veggie Pizza image

Pile on the veggies-this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 medium red onion, cut crosswise into 1/2-inch slices
1 large sweet red pepper, halved, stemmed and seeded
1 small zucchini, cut lengthwise into 1/2-inch slices
1 yellow summer squash, cut lengthwise into 1/2-inch slices
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 prebaked 12-inch thin whole wheat pizza crust
3 tablespoons jarred roasted minced garlic
2 cups shredded part-skim mozzarella cheese, divided
1/3 cup torn fresh basil

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.

Nutrition Facts : Calories 324 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 704mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

GRILLED PIZZA



Grilled Pizza image

This grilled pizza recipe is mix-and-match, so feel free to use any and all of the toppings or choose your own. Learn how to make pizza dough for the grill.

Provided by Carla Lalli Music

Categories     Pizza     Tomato     Garlic     Oregano     Lemon     Parmesan     Honey     Rosemary     Vinegar     Onion     Mozzarella     Basil

Yield Makes four 12" pies

Number Of Ingredients 33

Dough
1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
1 tsp. sugar
⅓ cup (42 g) whole wheat flour
2½ tsp. kosher salt
2 Tbsp. extra-virgin olive oil, plus more for bowl
3 cups (375 g) bread flour, plus more for surface
Burst Cherry Tomatoes
3 Tbsp. extra-virgin olive oil
1 pint cherry tomatoes
Kosher salt, freshly ground pepper
3 garlic cloves, thinly sliced
1 tsp. dried oregano
Lemony Swiss Chard
1 bunch Swiss chard
3 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
½ tsp. crushed red pepper flakes
1 garlic clove
1 lemon
½ oz. Parmesan, finely grated (about ½ cup)
Tomato Passata
1 (28-oz.) can whole peeled tomatoes
⅓ cup extra-virgin olive oil
2 tsp. kosher salt
Assembly
Bread flour (for dusting)
Extra-virgin olive oil (for brushing and drizzling)
1 1-lb. ball mozzarella, torn into bite-size pieces
8 oz. Manchego cheese, coarsely grated
4 oz. sliced pepperoni and/or thinly sliced soppressata (optional)
Rosemary Agrodolce (optional)
Basil leaves, torn if large, and crushed red pepper flakes (for serving; optional)

Steps:

  • Dough
  • Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
  • Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
  • Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1-1½ hours. Make your toppings while your dough is rising.
  • Burst Cherry Tomatoes
  • Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
  • Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
  • Lemony Swiss Chard
  • Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
  • Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
  • Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
  • Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
  • Tomato Passata
  • Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
  • Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
  • Assembly
  • Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20-30 minutes.
  • Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it's okay if it's not a perfect circle).
  • Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
  • Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1-2 minutes.
  • Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
  • Repeat with remaining ingredients to make 3 more pizzas.

GREEN AND WHITE PIZZA



Green and White Pizza image

Topping a freshly cooked pizza with a freshly dressed salad of baby greens is a marvelous weeknight meal even if you order the pizza from down the street. But making your own, as The Times learned from the pizza mavens at Roberta's in Brooklyn, from whom we acquired this recipe, delivers even greater pleasures. Any young greens may be substituted for the arugula.

Provided by Sam Sifton

Categories     dinner, lunch, pizza and calzones, appetizer, main course

Time 15m

Yield 2 servings

Number Of Ingredients 7

1 12-inch round of pizza dough, stretched
2 3/4 ounces fresh mozzarella
Extra-virgin olive oil
Kosher salt
1/2 ounce Parmesan, finely grated
2 handfuls baby arugula
Half a lemon, juiced

Steps:

  • Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
  • Break the mozzarella into small pieces and place them gently on the stretched dough. Drizzle lightly with olive oil and a pinch of salt and scatter the Parmesan over the top.
  • Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
  • Meanwhile, put the arugula in a large bowl and dress it lightly with a splash of the olive oil, the lemon juice and a further pinch of salt, or to taste.
  • When the pizza is done, put the dressed greens on top of the pie and serve immediately.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1042 milligrams, Sugar 2 grams

GRILLED TOMATO PIZZAS



Grilled Tomato Pizzas image

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

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
6 tablespoons olive oil, divided
1 tablespoon honey
1/4 teaspoon salt
2 to 3 cups all-purpose flour
Cooking spray
6 cups cherry tomatoes, halved
1 cup fresh basil, torn
1/2 cup balsamic glaze
Shaved Parmesan cheese, optional

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 GARDEN PIZZA



Grilled Garden Pizza image

Dazzle your family and friends with pizzas fresh off the grill. We top them with Asiago, Parmesan, veggies and fresh basil. Pile on the toppings you love. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 plum tomatoes, thinly sliced
1/2 teaspoon sea salt or kosher salt
1 loaf (1 pound) frozen pizza dough, thawed
2 tablespoons olive oil, divided
1/2 cup shredded Parmesan or Asiago cheese
1/2 cup fresh or frozen corn, thawed
1/4 cup thinly sliced red onion
8 ounces fresh mozzarella cheese, sliced
1/2 cup thinly sliced fresh spinach
3 tablespoons chopped fresh basil

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.

Nutrition Facts : Calories 375 calories, Fat 16g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.

GRILLED PIZZA WITH ITALIAN CHEESES AND BITTER GREENS



Grilled Pizza With Italian Cheeses and Bitter Greens image

Provided by Steven Raichlen

Categories     dinner, pizza and calzones, project, main course

Time 30m

Yield 2 to 3 servings as an appetizer, 1 serving as a main course

Number Of Ingredients 7

6 ounces pizza dough (see recipe)
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1/4 cup shredded bel paese or Italian fontina cheese
3 tablespoons freshly grated Parmigiano-Reggiano cheese
1 ripe medium-size tomato, peeled, seeded and coarsely chopped
8 leaves of arugula (see note)

Steps:

  • Prepare a hot charcoal fire with the coals mounded in the center. Punch the dough down. Oil a baking sheet, and stretch the dough out on it to form a 10- to 12-inch circle 1/8-inch thick.
  • Gently lift the dough, using both hands, and drape it onto the grill over the hottest part of the fire. Within a minute, the dough will puff slightly, and the bottom will stiffen. As soon as grill marks appear on the underside, turn the dough over with tongs, and move it to the edge of the grill, away from the heat.
  • Quickly brush the dough with 1 tablespoon oil. Scatter the minced garlic over the dough. Sprinkle on the cheeses, followed by the chopped tomato. Arrange the arugula leaves on top. Drizzle with the remaining oil.
  • Slide the pizza back over the coals. Cook the pizza, rotating frequently, for 30 to 60 seconds, or until the bottom is slightly charred and the cheeses bubble. Serve at once.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 19 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 635 milligrams, Sugar 2 grams

Tips:

  • For the best results, use a pizza dough that is made with a high-quality flour, such as bread flour or all-purpose flour.
  • If you don't have a pizza stone, you can use a baking sheet or a cast iron skillet.
  • To ensure the pizza cooks evenly, preheat your grill to medium-high heat before cooking.
  • Use a light touch when grilling the pizza, as too much pressure will cause the dough to stick to the grill.
  • Keep an eye on the pizza while it is cooking, and rotate it frequently to prevent it from burning.
  • Once the pizza is cooked, remove it from the grill and let it cool for a few minutes before slicing and serving.

Conclusion:

Grilled pizza is a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a little planning and preparation, you can create a pizza that is perfectly cooked and packed with flavor. So next time you're looking for a quick and easy meal, give grilled pizza a try.

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