GRILLED PIZZA MARGHERITA
Provided by Food Network
Time 1h
Yield 5 to 6 portions
Number Of Ingredients 18
Steps:
- Mix the water, yeast and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly).
- Add the salt and oil to the bowl and mix well.
- With the mixer on low speed add the all-purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl.
- Remove the dough from the bowl and cut the dough into 6 (5 1/2-ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap.
- If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let it sit at room temperature for 1 hour before using.
- Mix the tomatoes, basil, garlic and olive oil and set aside.;
- Prepare your fire - preferably a charcoal fire but a gas grill does very nicely also. Make sure the grill is set at least four inches from the fire.
- On an oiled surface, roll the dough out, using the palms of your hands. If the dough is sticking to the surface, lift the dough and drizzle a little more oil on. Make about a 12-inch circle with an even thickness.
- Carefully lift the dough being careful not to tear it. Drape the dough onto the hot spot of the grill. The dough will start to rise immediately. Carefully lift the edge of the dough and see the color of the bottom - it should be evenly golden brown - this should take about 2 minutes.
- Flip the dough over and place it on the side of the grill. Brush the cooked side of the dough with olive oil, spread some cheese and a tablespoon dollop of pizza sauce on the pizza, then drizzle the pizza with some extra virgin olive oil and sprinkle with parsley.
- Continue to cook, until the bottom of the pizza is evenly golden brown, about 3 to 4 minutes.
GRILLED PIZZA MARGARITA
Provided by Food Network
Categories main-dish
Time 3h18m
Yield 1 (10-inch) pizza
Number Of Ingredients 11
Steps:
- Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.
- On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.
- When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
- Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.
- Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired.
- Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes.
- Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes.
- Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.
CRISPY GRILLED PIZZA MARGHERITA
Pizza on an outdoor grill is a great alternative to oven-cooked pizza. If you love crispy crust, this is for you. Note: cook time is relatively short, so alternative toppings like uncooked sausage or other meats may not cook fully.
Provided by OXSALIDA
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
- Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
- Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
- Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 40.2 g, Cholesterol 41.1 mg, Fat 23.3 g, Fiber 2.2 g, Protein 21.5 g, SaturatedFat 8.5 g, Sodium 966.5 mg, Sugar 6.8 g
GRILLED PIZZA MARGHERITA
Categories Cheese Tomato Vegetarian Kid-Friendly Backyard BBQ Mozzarella Basil Summer Grill Grill/Barbecue Gourmet Small Plates
Yield Makes 2 (9-inch) pizzas
Number Of Ingredients 9
Steps:
- Make sauce and prepare cheese:
- If using fresh tomatoes, cut an X (just through skin) in each, at end opposite stem, and immerse in boiling water for 10 seconds. Transfer to cold water with a slotted spoon, then peel.
- Seed and chop tomatoes (fresh or canned).
- Simmer tomatoes, salt, and 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes. Transfer to a bowl to cool.
- Toss together mozzarella and remaining tablespoon oil.
- Form pizza rounds:
- Do not punch down dough. Gently dredge 1 ball of dough in a bowl of flour to coat, then transfer to a lightly floured work surface. Holding 1 edge of floured dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches in diameter. Lay dough round flat on floured surface and continue to stretch by pressing dough with your fingertips, working from center outward to edge, stretching it into a 9-inch round. Transfer to a large floured tray and make another round in same manner, then place it next to other round. Lightly rub a long sheet of plastic wrap with flour, then invert loosely over pizza rounds and let them stand to puff slightly while preparing grill, 10 to 20 minutes.
- To prepare charcoal grill:
- Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 2 opposite sides of bottom rack (you will have a double or triple layer of charcoal), leaving clear a 9-inch-wide strip in middle (for grilling over indirect heat).
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
- To prepare gas grill:
- Preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- To grill pizzas by either method:
- Remove plastic wrap from both rounds of dough and lightly brush dough with some oil. Carefully flip dough rounds, oiled sides down, with your hands onto middle of lightly oiled grill rack and brush top of each with oil. Grill crusts, uncovered, until undersides are golden brown (rotate them if 1 side of grill is hotter than the other), 2 to 3 minutes on gas grill or 4 to 6 minutes on charcoal grill.
- Flip crusts over with tongs and a spatula and top each crust with half of tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.
- Scatter basil over pizzas.
More about "grilled pizza margherita weight watchers recipes"
GRILLED WHITE PIZZA WITH EVERYTHING BAGEL CRUST | RECIPES
From weightwatchers.com
Cuisine Italian,MediterraneanCategory Lunch,DinnerServings 4Total Time 20 mins
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Coat microwave-safe plate with nonstick spray. Arrange garlic in single layer on plate and coat with nonstick spray. Microwave garlic on Medium until golden, 3 to 4 minutes. Let cool. (Garlic will get crispier as it cools.)
- On lightly floured surface, roll or stretch dough to 11-inch circle. Coat top of dough with nonstick spray. Arrange dough, coated-side down, on hot grill rack. Grill until bottom of crust is charred and marked from grill, 2 to 3 minutes. Transfer crust to cutting board or pizza peel and coat top with spray. Turn crust over, marked-side up.
- Spread ricotta over crust, leaving 3⁄4-inch border, then sprinkle with salt. Sprinkle mozzarella, 1 tbsp Parmesan, and crushed red pepper over ricotta. Arrange garlic on top. Sprinkle remaining 2 tbsp Parmesan around edge of crust, then sprinkle everything bagel seasoning over Parmesan. Arrange pizza on grill rack. Close lid and cook until mozzarella melts and bottom of crust is charred and marked from grill, 3 to 5 minutes. Cut pizza into 8 wedges.
FLATOUT QUICK FIX MARGHERITA PIZZA | RECIPES | WW USA
From weightwatchers.com
Cuisine ItalianCategory Lunch,Dinner,SnacksServings 1
- Bake at 375°F for two minutes. Remove from the oven, and scatter the cheese over the flatbread.
GRILLED PIZZA MARGHERITA - SIMPLY DELICIOUS
From simply-delicious-food.com
4.3/5 (7)Total Time 2 hrsCategory DinnerCalories 436 per serving
- In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer running, pour in the yeast mixture. Add the olive oil then allow to knead for a few minutes until the dough is soft, smooth and only slightly tacky. If the dough is very sticky, add a little bit of flour and knead in.
- Transfer the dough to an oiled bowl, cover with plastic and allow to rise for at least 1 hour. I usually make the dough a few hours before cooking.
- Once risen, divide the dough into 4 and form into balls. Place on a floured board and cover with a dish cloth and allow to rise for another 30 minutes while you prepare the toppings.
EASY MARGHERITA PIZZA RECIPE (NO-YEAST) - SKINNYTASTE
From skinnytaste.com
4.9/5 (51)Total Time 45 minsCuisine American, ItalianCalories 236 per serving
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Preheat oven to 450F. I like to use a pizza stone, and preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil.
MARGHERITA TORTILLA PIZZAS | HEALTHY RECIPE | WW UK
From weightwatchers.com
15 BEST WEIGHT WATCHERS PIZZA RECIPES WITH …
From momshealth.co
GRILLED PIZZA MARGHERITA RECIPE - TODAY
From today.com
GRILLED MARGHERITA PORTOBELLO MUSHROOMS | RECIPES
From weightwatchers.com
25625 GRILLED PIZZA MARGHERITA WEIGHT WATCHERS RECIPES
From recipeofhealth.com
GRILLED PIZZA - SKINNYTASTE
From skinnytaste.com
PIZZA WITH FRESH TOMATO AND BASIL | RECIPES | WW USA
From qat2.weightwatchers.com
POLENTA "PIZZA" MARGHERITA | RECIPES | WW USA
From weightwatchers.com
BEST HEALTHY PIZZA RECIPES | WW USA - WEIGHTWATCHERS
From weightwatchers.com
GRILLED PIZZA MARGHERITA (WEIGHT WATCHERS) RECIPE
From recipeofhealth.com
GRILLED CHICKEN MARGHERITA | WW POINTS | SKINNY KITCHEN
From skinnykitchen.com
MINI MARGHERITA EGGPLANT PIZZAS | RECIPES | WW USA
From weightwatchers.com
MARGHERITA PIZZA QUESADILLAS | HEALTHY RECIPE | WW AUSTRALIA
From weightwatchers.com
MARGHERITA PIZZA | HEALTHY RECIPE | WW UK
From weightwatchers.com
You'll also love