GRILLED VEGGIE PIZZA
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 274 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 634mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
GRILLED PIZZA BREAD
These fun French bread pizzas are great picnic fare for both kids and adults. Tasty on the grill, they can just as easily be baked in the oven. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, salt and oregano; simmer for 5-10 minutes. , Cut bread in half lengthwise and then widthwise. Spread meat mixture on cut side of bread; sprinkle with cheese, olives and pepperoni if desired. , Loosely wrap bread individually in pieces of heavy-duty foil (about 24x18 in.); seal. Grill, covered, over medium heat for 15-20 minutes or until heated through. Cut each into fourths.
Nutrition Facts : Calories 159 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 402mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
GRILLED VEGGIE FRENCH BREAD PIZZA
This is something I came up with after I tried making a grilled veggie sandwich and found there was something missing. The olives and cheese give it that substance I was looking for.
Provided by diannejm
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat up your grill. I used a George Foreman grill. If you do not have a grill, you can use a hot skillet.
- Put your veggies in a bowl. Add olive oil, salt and pepper. Toss to coat.
- Put veggies on hot grill until they're nice and carmelized.
- Put your French bread in the oven until it's crispy on the outside.
- Slice your French bread in half. Place your olives on the bread and top with Mozzarela cheese. Put under the broiler until the cheese melts.
- Top with veggie mix.
- Enjoy.
- Feel free to customize by adding tomato sauce or a different mix of veggies, etc.
Nutrition Facts : Calories 494.1, Fat 24.1, SaturatedFat 6.3, Cholesterol 22.4, Sodium 807.4, Carbohydrate 55.2, Fiber 7, Sugar 11.9, Protein 16.9
GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE
Provided by Bobby Flay
Categories appetizer
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
- Heat the grill to high.
- Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
- Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
- Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano.
FRENCH BREAD PIZZAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- For the base sauce: Place an oven rack in the center of the oven and preheat to 425 degrees F. Line a sheet pan with parchment paper.
- Mix together the melted butter, Italian seasoning and garlic in a small bowl. Place the French bread on the prepared sheet pan cut-side up. Brush the butter mixture over the bread.
- For the fully loaded pizza: Spread the marinara sauce over one half of the French bread. Sprinkle over the mozzarella, then top with the pepperoni, green pepper, sausage crumbles, black olives and jalapenos.
- For the garden pesto pizza: Mix together the ricotta, pesto and lemon zest in a small bowl. Spread over the other half of the French bread. Lay on the zucchini slices, peppers, asparagus, corn and finally the goat cheese.
- Bake until the cheeses melt and become bubbly, 12 to 14 minutes. Garnish the fully loaded pizza with the Parmesan and the garden pesto pizza with the basil. Slice and serve.
FOUR-CHEESE FRENCH BREAD PIZZA
Each cheese plays a special role in this French bread pizza: A combination of Parmesan and pecorino makes it especially nutty and salty; mozzarella melts evenly and a sharper deli-style provolone bridges the gap between them. Once you learn how to make the classic white sauce (technically a Mornay, which is a béchamel with cheese added), you'll find dozens of ways to use it beyond pizza: Swap in an equal amount of grated Cheddar and toss it with pasta for an easy stovetop mac and cheese, or use Gruyère, slather the sauce over ham on toast, and broil until bubbly and browned. The sauce can be made up to 3 days ahead of time; store tightly covered in the refrigerator until ready to use.
Provided by Dawn Perry
Categories easy, weeknight, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the sauce: Heat oven to 450 degrees. Melt the butter in a medium pot over medium heat. Once melted, whisk in the flour and cook, stirring constantly, until starting to turn golden, about 1 minute. Whisk in the milk, a few splashes at a time to start, until evenly incorporated. Bring to a full boil, reduce to a simmer, and cook, whisking occasionally, until slightly thickened and the mixture coats the back of a spoon, about 5 minutes. (It will continue to thicken as it cools.). Remove from heat, and whisk in Parmesan, pecorino, salt and pepper. Let cool.
- Prepare the pizza: Combine olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle but doesn't brown, about 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Toss together the cheeses in a medium bowl. Spread sauce over the two bread halves all the way to the edges and top with cheese.
- Return to the oven and bake until melted, about 5 minutes. Increase heat to broil. Broil until the cheese is bubbly and browned in spots (watch carefully!), 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with red-pepper flakes and oregano, if you like.
GRILLED FRENCH BREAD PIZZA
This came in the Miami Herald hurricane section. I didn't want to lose it. Optional toppings: canned sliced mushrooms, black olives, sun-dried tomatoes, grilled onion slices. Pita or Italian bread can be substituted.
Provided by katheros
Categories Low Cholesterol
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Brush the cut side of the baguette with oil and place oil side down on the grill to brown. Remove from grill.
- Top lightly with crushed tomatoes, salt, pepper, basil and cheese. Return to grill and close the lid.
- Cook until cheese melts and the sauce is warmed through.
Nutrition Facts : Calories 1591.4, Fat 44.4, SaturatedFat 12.1, Cholesterol 33, Sodium 3665.1, Carbohydrate 241.2, Fiber 15.9, Sugar 8.7, Protein 54.5
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