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
GRILLED PESTO PIZZA
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 17
Steps:
- Preparation instructions:
- Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in
- a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10
- minutes. Stir in olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center, pour in the
- yeast mixture and stir to make a shaggy dough. Place dough on a floured surface
- and knead about 5 minutes, until smooth and elastic, adding just enough flour
- to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to
- coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at
- room temperature about 1 hour, 30 minutes, until doubled in size. Meanwhile,
- preheat a grill to medium high (if using a charcoal grill, bank the coals to one
- side) and grill the toppings.
- Add vegetables to grill, cook until tender or:
- Onion: Cut 1 medium red onion into 8 wedges. Toss with 1 tablespoon olive oil
- and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice.
- Mushrooms: Toss 8 oz. stemmed shiitake mushrooms with 3 tablespoons olive
- oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per
- side; cut in half.
- Remove and arrange the grilled vegetables on a baking sheet, season with salt
- and pepper, and drizzle with olive oil. Add the remaining toppings to the baking
- sheet; place near the grill.
- Grill Sausage, remove and coin slice.
- Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into
- a single layer and let cool until they are covered in a light gray ash). Divide the
- dough in half and dust the dough and work surface with flour. Roll each piece
- into a 7 x 12" rectangle, about 1/8 inch thick. Brush baking sheet with olive oil
- and place both crusts on it. Lift each piece by the corners and place on the grill,
- oiled-side down; cook about five minutes until the dough puffs and the underside
- is stiff and marked.
- Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and
- top with mozzarella. Arrange the grilled vegetables and sliced sausage on top.
- Cover and cook about five more minutes or until the cheese melts.
- Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the
- greens, basil, a drizzle of olive oil and salt. Cut and enjoy!
- *Always cook sausage to internal temperature of 160 degrees F
GRILLED ZUCCHINI & PESTO PIZZA
In the great outdoors, we surprise our fellow campers who don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point! -Jessee Arriaga, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella and one-fourth of the zucchini, onion and salami., Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust., Remove from heat. Top each naan with basil and Romano; cut into thirds.
Nutrition Facts : Calories 391 calories, Fat 24g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 1276mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
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