Grilled Pizza with Greens & Tomatoes Recipe

Grilled Pizza with Greens & Tomatoes Recipe
Grilled Pizza with Greens & Tomatoes Recipe photo by Taste of Home
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Grilled Pizza with Greens & Tomatoes Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + rising Grill: 10 min
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + rising Grill: 10 min

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat 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

Directions

Place flours, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream until dough forms a ball. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover with plastic wrap 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 two 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 with plastic wrap and let rest 10 minutes.
For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Carefully invert pizza crusts onto grill rack; remove foil. Grill, covered, over medium heat 3-5 minutes or until bottoms are lightly browned. Turn; grill 1-2 minutes or until second side begins to brown.
Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat 2-4 minutes or until cheese is melted. Sprinkle with basil. Yield: 2 pizzas (4 slices each).
Originally published as Grilled Pizza with Greens & Tomatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p206

Nutritional Facts

1 slice: 398 calories, 21g fat (5g saturated fat), 11mg cholesterol, 1007mg sodium, 42g carbohydrate (3g sugars, 6g fiber), 12g protein.

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat 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
  1. Place flours, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream until dough forms a ball. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  2. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours.
  3. Punch down dough. On a lightly floured surface, divide dough into two 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 with plastic wrap and let rest 10 minutes.
  4. For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar.
  5. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Carefully invert pizza crusts onto grill rack; remove foil. Grill, covered, over medium heat 3-5 minutes or until bottoms are lightly browned. Turn; grill 1-2 minutes or until second side begins to brown.
  6. Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat 2-4 minutes or until cheese is melted. Sprinkle with basil. Yield: 2 pizzas (4 slices each).
Originally published as Grilled Pizza with Greens & Tomatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p206

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