Grilled Garden Pizzas Recipes

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.

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.

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.

Steps:

• In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once., Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.

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.

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.

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.