Grilled Tomato Pizzas Recipe

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Grilled Tomato Pizzas Recipe
Grilled Tomato Pizzas Recipe photo by Taste of Home
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Grilled Tomato Pizzas Recipe

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My husband and I make grilled pizza with a tangy balsamic glaze, and it tastes as if we used a wood-burning oven. —Michele Tungett, Rochester, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + rising Grill: 5 min./batch
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + rising Grill: 5 min./batch

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 6 tablespoons olive oil, divided
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 2 to 3 cups all-purpose flour
  • Cooking spray
  • 6 cups cherry tomatoes, halved
  • 1 cup fresh basil, torn
  • 1/2 cup balsamic glaze
  • Shaved Parmesan cheese, optional

Directions

Dissolve yeast in warm water. Combine 2 tablespoons oil, honey, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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; let rise in a warm place until doubled, about 1 hour.
Punch down dough; divide into six portions. On a lightly floured surface, roll each portion into an 8x6-in. rectangle. Place each on a greased piece of foil. Spritz with cooking spray; cover with plastic wrap and let rest 10 minutes.
In batches, carefully invert crusts onto greased grill rack; peel off foil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Turn; grill until bottom begins to brown, 1-2 minutes.
Remove from grill. Brush tops with remaining oil; top with tomatoes. Grill, covered, until bottom is golden brown and tomatoes are heated through, 1-2 minutes. To serve, add basil, drizzle with glaze and, if desired, top with cheese. Yield: 6 servings.
Originally published as Grilled Tomato Pizzas in Taste of Home June/July 2016, p30

Nutritional Facts

1 pizza: 363 calories, 15g fat (2g saturated fat), 0 cholesterol, 115mg sodium, 53g carbohydrate (15g sugars, 3g fiber), 6g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 6 tablespoons olive oil, divided
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 2 to 3 cups all-purpose flour
  • Cooking spray
  • 6 cups cherry tomatoes, halved
  • 1 cup fresh basil, torn
  • 1/2 cup balsamic glaze
  • Shaved Parmesan cheese, optional
  1. Dissolve yeast in warm water. Combine 2 tablespoons oil, honey, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. 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; let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough; divide into six portions. On a lightly floured surface, roll each portion into an 8x6-in. rectangle. Place each on a greased piece of foil. Spritz with cooking spray; cover with plastic wrap and let rest 10 minutes.
  4. In batches, carefully invert crusts onto greased grill rack; peel off foil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Turn; grill until bottom begins to brown, 1-2 minutes.
  5. Remove from grill. Brush tops with remaining oil; top with tomatoes. Grill, covered, until bottom is golden brown and tomatoes are heated through, 1-2 minutes. To serve, add basil, drizzle with glaze and, if desired, top with cheese. Yield: 6 servings.
Originally published as Grilled Tomato Pizzas in Taste of Home June/July 2016, p30

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annrms User ID: 2649709 249244
Reviewed Jun. 9, 2016

"Yum! We needed a quick supper so I used some naan bread with the toppings listed. I had some of my homemade glaze and some multi-color cherry tomatoes. I quickly grilled the naan to get grill marks and some char. I put the tomato halves cut-side down to stabilize them. What doesn't go well with basil, tomatoes and good Parmesan?! Winner recipe and will make this again using Michele's healthier crust recipe."

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