Taste of Home
Grilled Tomato Pizzas
TOTAL TIME: Prep: 30 min. + rising Grill: 5 min./batch
YIELD: 6 servings.
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
Ingredients
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1 package (1/4 ounce) active dry yeast
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1 cup warm water (110° to 115°)
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6 tablespoons olive oil, divided
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1 tablespoon honey
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1/4 teaspoon salt
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2 to 3 cups all-purpose flour
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Cooking spray
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6 cups cherry tomatoes, halved
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1 cup fresh basil, torn
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1/2 cup balsamic glaze
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Shaved Parmesan cheese, optional
Directions
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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).
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2.
Turn dough onto a floured surface; knead until smooth and elastic, 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.
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3.
Punch down dough; divide into 6 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 and let rest 10 minutes.
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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.
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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.
Nutrition Facts
1 pizza: 363 calories, 15g fat (2g saturated fat), 0 cholesterol, 115mg sodium, 53g carbohydrate (15g sugars, 3g fiber), 6g protein.
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