Individual Grilled Pizzas Recipe

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

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This is one of my favorite grilled dishes. Featuring garden-fresh vegetables and a light pesto sauce, the pizzas are especially popular because each family member can add whatever toppings he or she prefers.—Martha Haseman, Hinckley, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup warm water (120° to 130°)
  • 1 tablespoon olive oil
  • PESTO:
  • 1 cup chopped fresh basil
  • 1/4 cup fat-free plain yogurt
  • 2 tablespoons unsalted sunflower kernels
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • TOPPINGS:
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2 medium tomatoes, thinly sliced
  • 2 green onions, finely chopped
  • Coarsely ground pepper
  • 2 tablespoons grated Parmesan cheese

Directions

In a large bowl, combine the flours, yeast, salt and sugar. Add water and oil; mix just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10-15 minutes.
Meanwhile, in a blender, combine the pesto ingredients. Cover and process until smooth, scraping sides often. Set aside.
Divide dough into fourths. Roll each portion into a 6-in. circle. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Prepare grill for indirect medium heat using a drip pan. Place dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn and place dough over drip pan.
Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, over indirect medium heat for 3-5 minutes or until cheese is melted and crust is lightly browned. Yield: 4 servings.
Editor's Note: Individual prebaked Italian bread shells may be substituted for the homemade crust.
Originally published as Individual Grilled Pizzas in Light & Tasty June/July 2001, p8

Nutritional Facts

1 each: 430 calories, 16g fat (5g saturated fat), 19mg cholesterol, 579mg sodium, 55g carbohydrate (0 sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 fat, 1 vegetable.

  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup warm water (120° to 130°)
  • 1 tablespoon olive oil
  • PESTO:
  • 1 cup chopped fresh basil
  • 1/4 cup fat-free plain yogurt
  • 2 tablespoons unsalted sunflower kernels
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • TOPPINGS:
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2 medium tomatoes, thinly sliced
  • 2 green onions, finely chopped
  • Coarsely ground pepper
  • 2 tablespoons grated Parmesan cheese
  1. In a large bowl, combine the flours, yeast, salt and sugar. Add water and oil; mix just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10-15 minutes.
  2. Meanwhile, in a blender, combine the pesto ingredients. Cover and process until smooth, scraping sides often. Set aside.
  3. Divide dough into fourths. Roll each portion into a 6-in. circle. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  4. Prepare grill for indirect medium heat using a drip pan. Place dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn and place dough over drip pan.
  5. Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, over indirect medium heat for 3-5 minutes or until cheese is melted and crust is lightly browned. Yield: 4 servings.
Editor's Note: Individual prebaked Italian bread shells may be substituted for the homemade crust.
Originally published as Individual Grilled Pizzas in Light & Tasty June/July 2001, p8

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