Best 20 Grilled Pizzas Recipes

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Grilled pizzas are a delicious and easy way to enjoy a classic Italian dish. With the right ingredients and techniques, you can create a grilled pizza that is crispy on the outside and chewy on the inside, with a flavorful topping of your choice. Whether you're looking for a quick and easy weekday meal or a fun weekend project, grilled pizzas are a great option.

Here are our top 20 tried and tested recipes!

GRILLED CALIFORNIA PIZZAS



Grilled California Pizzas image

Provided by Ina Garten

Categories     main-dish

Time 1h5m

Yield 6 pizzas

Number Of Ingredients 20

1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
1 red onion, thinly sliced
1 pound fresh mozzarella, grated
1/2 pound Italian Fontina, grated
1/2 pound mild goat cheese, such as Montrachet, sliced
1 red or yellow bell pepper, cored, seeded, and julienned
1/4 pound prosciutto, thinly sliced and julienned
1 bunch arugula, cleaned and dried
6 plum tomatoes, sliced 1/4-inch thick
4 pork or turkey sausages, cooked and sliced
1 bunch basil leaves, cleaned and dried
4 garlic cloves, roasted
Crushed red pepper flakes
1/2 cup good olive oil
Cornmeal

Steps:

  • For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
  • When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
  • Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
  • Light your grill and wait until it's hot.
  • Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
  • Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

GRILLED CHICKEN ALFREDO FLATBREAD PIZZAS



Grilled Chicken Alfredo Flatbread Pizzas image

Flatbreads topped with chicken breast, mushrooms, and Alfredo sauce. Prepare ahead by thawing bread dough in the refrigerator overnight. This recipe was made in a Panasonic CIO.

Provided by KGora

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 51m

Yield 4

Number Of Ingredients 7

1 (5 ounce) skinless, boneless chicken breast
2 tablespoons Italian dressing
1 (1 pound) loaf frozen bread dough, thawed
⅓ cup Alfredo sauce
1 (8 ounce) package shredded mozzarella cheese, divided
½ cup sliced fresh mushrooms
3 slices bacon, cooked and crumbled

Steps:

  • Marinate chicken breast in Italian dressing for 10 minutes.
  • Slice chicken thinly across the grain into pieces the width of thick bacon.
  • Cut bread dough into 2 equal pieces. Roll dough into 9-inch circles.
  • Spread Alfredo sauce evenly over dough. Cover with a little mozzarella cheese. Add chicken, mushrooms, and bacon. Sprinkle remaining mozzarella cheese on top.
  • Place 1 pizza in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the frozen pizza setting, 9-inch size. Allow pizza to cook until timer goes off, about 13 minutes. Repeat with second pizza.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 58.2 g, Cholesterol 62.3 mg, Fat 22.3 g, Fiber 4.7 g, Protein 33.1 g, SaturatedFat 8.5 g, Sodium 1319.1 mg, Sugar 6.6 g

GRILLED-PEACH PIZZAS WITH PROSCIUTTO



Grilled-Peach Pizzas with Prosciutto image

Forget the standard marinara. This grilled pie combines savory and sweet with caramelized peaches, oozing mozzarella, salty prosciutto, and fragrant basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Yield Makes three 9-inch pizzas

Number Of Ingredients 6

2 peaches, cut into 1/2-inch wedges
1 pound fresh mozzarella cheese, thinly sliced
3 Grilled Pizza Dough crusts
12 thin slices prosciutto, cut in half
1/3 cup fresh basil
Extra-virgin olive oil, for drizzling

Steps:

  • Heat grill to high. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
  • Preheat oven to 400 degrees (or heat grill to medium). Sprinkle cheese on grilled pizza crusts. Bake or grill, covered with lid, directly on grates, until cheese melts and is bubbling, about8 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with peaches, prosciutto, and basil. Drizzle with oil.

GRILLED GREEK PITA PIZZAS



Grilled Greek Pita Pizzas image

This easy flatbread pizza captures classic Mediterranean flavors in every bite. It works equally well as a speedy main dish or an appetizer. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 jar (12 ounces) marinated quartered artichoke hearts, drained and chopped
1 cup grape tomatoes, halved
1/2 cup pitted Greek olives, halved
1/3 cup chopped fresh parsley
2 tablespoons olive oil
1/4 teaspoon pepper
3/4 cup hummus
4 whole pita breads
1 cup crumbled feta cheese

Steps:

  • Place the first six ingredients in a small bowl; toss to combine. Spread hummus over pita breads. Top with artichoke mixture; sprinkle with cheese. Grill pizzas, covered, over medium heat until bottoms are golden brown, 4-5 minutes.

Nutrition Facts : Calories 585 calories, Fat 34g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 1336mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 6g fiber), Protein 15g protein.

INDIVIDUAL GRILLED VEGGIE PIZZAS



Individual Grilled Veggie Pizzas image

Enjoy these easy gourmet individual pizzas prepared on the grill. They're good for entertaining or just for yourself.

Provided by YumYum

Categories     Main Dish Recipes     Pizza Recipes

Time 39m

Yield 2

Number Of Ingredients 10

1 large portobello mushroom, sliced
1 small zucchini, sliced
¼ pound butternut squash - peeled, seeded, and thinly sliced
1 cup bite-size broccoli florets
¼ cup chopped red onion
1 tablespoon olive oil
2 ounces refrigerated pizza crust
¼ cup pesto
¼ cup crumbled Gorgonzola or blue cheese
¼ cup fontina cheese, cubed

Steps:

  • Preheat an outdoor grill for high heat.
  • Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
  • Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
  • Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.

Nutrition Facts : Calories 485.9 calories, Carbohydrate 29 g, Cholesterol 51.6 mg, Fat 33.4 g, Fiber 4.5 g, Protein 19.5 g, SaturatedFat 11.7 g, Sodium 790.3 mg, Sugar 5.6 g

GRILLED PIZZAS WITH CLAMS AND BACON



Grilled Pizzas with Clams and Bacon image

The flavorful topping on this pizza -- briny littleneck clams with slab bacon, fresh parsley, onion, garlic, white wine, and cream -- is almost like a cooked-down New England clam chowder, concentrated and delicious. Red-pepper flakes add some flash.Clams give the creamy sauce a salty, fresh-from-the-sea essence. They're then used as a topping along with bacon and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Yield Makes three 9-inch pizzas

Number Of Ingredients 10

2 ounces slab bacon, chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
5 garlic cloves, thinly sliced
1 onion, finely chopped
1 cup dry white wine
2 1/2 pounds littleneck clams, scrubbed well
1 cup heavy cream
1/4 teaspoon crushed red-pepper flakes
3 Grilled Pizza Dough crusts
2 tablespoons fresh flat-leaf parsley

Steps:

  • Cook bacon in a large pot over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Add oil, garlic, and onion to pot. Cook, stirring occasionally, until softened, about 4 minutes.
  • Add wine and clams. Bring to a simmer. Cook, covered, until clams open, about 5 minutes. Transfer clams to a plate using a slotted spoon. Discard any unopened clams. Remove remaining clams from shells.
  • Strain cooking liquid through a fine sieve, and return to pot. Add cream, and cook over medium heat until thick and reduced to 1 cup, about 10 minutes. Add red-pepper flakes.
  • Preheat oven to 400 degrees (or heat grill to medium). Spoon 1/3 cup sauce over each grilled pizza crust. Top with reserved clams and bacon. Bake or grill, covered with lid, directly on grates, until sauce is bubbling, 5 to 7 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with parsley, and drizzle with oil.

GRILLED ASPARAGUS PIZZAS



Grilled Asparagus Pizzas image

Tired of pepperoni pizza? When we have the grill going, we like to make this recipe. The chewy from-scratch crust is topped with pizza sauce, mozzarella cheese, asparagus and ham. We love pizza and when it's made on the grill, it's even better. -M. Woods Springfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1-3/4 to 2-1/2 cups all-purpose flour
1 package (1/4 ounce) quick-rise yeast
1 tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water (120° to 130°)
24 asparagus spears, trimmed
1 tablespoon olive oil
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 cup pizza sauce
3 ounces thinly sliced deli ham, chopped
2 cups shredded part-skim mozzarella cheese

Steps:

  • In large bowl, combine 1 cup flour, yeast, thyme, salt and sugar. Add water; beat until blended. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour., Brush asparagus with oil; sprinkle with garlic salt and pepper. Grill asparagus, uncovered, over medium heat for 6-8 minutes or until tender, turning every 2 minutes. Cut into 1-inch pieces., Punch the dough down. Turn onto a floured surface; divide into eight portions. Roll each portion into a 6-in. circle. Place dough directly on grill. , Grill, uncovered, over medium heat for 1-2 minutes or until bubbles form on top. Place toasted side up on two ungreased baking sheets. Top with pizza sauce, asparagus, ham and cheese. Cover and grill 2-3 minutes longer or until bottom of crust is golden brown.

Nutrition Facts : Calories 240 calories, Fat 10g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 711mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

GRILLED SAUSAGE-BASIL PIZZAS



Grilled Sausage-Basil Pizzas image

We love basil recipes, and these easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 Italian sausage links (4 ounces each)
4 naan flatbreads or whole pita breads
1/4 cup olive oil
1 cup tomato basil pasta sauce
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced fresh basil

Steps:

  • Grill sausages, covered, over medium heat until a thermometer reads 160°, 10-12 minutes, turning occasionally. Cut into 1/4-in. slices., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat until bottoms are lightly browned, 2-3 minutes., Remove from grill. Layer grilled sides with sauce, sausage, cheeses and basil. Return to grill; cook, covered, until cheese is melted, 2-3 minutes longer.

Nutrition Facts : Calories 808 calories, Fat 56g fat (19g saturated fat), Cholesterol 112mg cholesterol, Sodium 1996mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 34g protein.

GRILLED PIZZAS WITH ASPARAGUS AND SUN-DRIED TOMATOES



Grilled Pizzas with Asparagus and Sun-Dried Tomatoes image

Topped with creamy ricotta and lightly charred veggies, this family favorite becomes truly restaurant-worthy -- in less than a half hour.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 5

1 bunch asparagus (about 1 pound), thick ends removed
1 bunch scallions, trimmed
1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
1 pound store-bought pizza dough, thawed if frozen
1 cup ricotta

Steps:

  • Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.
  • Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.
  • Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
  • Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and serve.

Nutrition Facts : Calories 491 g, Fat 25 g, Fiber 4 g, Protein 17 g

GRILLED VEGETABLE PIZZAS



Grilled Vegetable Pizzas image

These easy weeknight pies are full of surprises. Grill a bushel of produce-mushrooms, zucchini, red onion, and kale-and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella to bring a mix of funk and gooeyness. Then, since we've already bucked tradition, skip the marinara and drizzle your pizzas with a simple mustard vinaigrette instead. It offsets the rich cheeses and unites the vegetables into bites so satisfying, no one will notice you're having salad for dinner.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 45m

Number Of Ingredients 12

2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for brushing
12 ounces shiitake- or portobello-mushroom caps, or a combination
2 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
1 bunch lacinato kale, thick stems and center ribs removed
1 medium red onion, peeled and cut into 1/2-inch-thick rounds
4 store-bought flatbreads, such as Stonefire naan
12 ounces low-moisture mozzarella, such as Polly-O, shredded
3 ounces blue cheese, crumbled

Steps:

  • Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside.
  • Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill.
  • Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese.
  • Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn't crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm.

GRILLED TOMATO PIZZAS



Grilled Tomato Pizzas image

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

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

  • 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, 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 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., 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.

Nutrition Facts : Calories 363 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 53g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.

GRILLED CHICKEN MARGHERITA PIZZAS



Grilled Chicken Margherita Pizzas image

Move the party outdoors! Using tortilla crusts and a few toppings, you can make individual pizzas for four or 40.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, finely chopped
2 boneless skinless chicken breasts (about 8 oz)
1/2 teaspoon seasoned salt
4 Old El Paso™ flour tortillas (8 inch)
1 1/2 cups finely shredded mozzarella cheese (6 oz)
2 plum (Roma) tomatoes, thinly sliced (about 10 oz)
1/4 cup sliced fresh basil leaves

Steps:

  • Heat gas or charcoal grill. In small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoned salt. Place on grill over medium-high heat. Cover grill; cook 12 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Reduce heat to medium-low.
  • On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Cut chicken into strips. Arrange chicken strips over tortillas. Sprinkle each with 1/4 cup of the cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
  • With wide spatula, carefully slide pizzas onto grill over medium-low heat. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and crusts are crisp. Slide pizzas back onto cookie sheets.

Nutrition Facts : Calories 370, Carbohydrate 25 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Pizza, Sodium 730 mg, Sugar 2 g, TransFat 1 g

ASSORTED GRILLED PORTOBELLO PIZZAS



Assorted Grilled Portobello Pizzas image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9

6 large portobello mushrooms, de-stemmed and gills removed
Olive oil, for brushing
Kosher salt
Garlic pepper
1 cup store-bought pesto sauce
1/2 cup goat cheese, crumbled
1/4 cup Parmigiano-Reggiano, grated
1 cup store-bought roasted garlic salsa
1 cup queso fresco or Monterey Jack cheese

Steps:

  • Preheat the grill to high heat.
  • Remove bottom stem from portobello. Brush both sides with olive oil and sprinkle the inside of each mushroom with salt and garlic pepper. Place the mushrooms on the grill bottom side up. Grill for 2 to 3 minutes on each side rotating half way through to achieve grill marks.
  • Remove from grill, placing the mushrooms bottom side up. Fill with your choice of the assorted sauces and top with your choice of cheese.
  • Return the mushrooms to the top rack or shelf of your barbeque, close lid and reduce heat to medium high and cook for 5 minutes or until the cheese is melted.
  • Remove and place on a cutting board and cut into triangles like a pizza. Serve immediately.

GRILLED CHORIZO, GOAT CHEESE, AND WATERCRESS PITA PIZZAS



Grilled Chorizo, Goat Cheese, and Watercress Pita Pizzas image

Provided by Bon Appétit Test Kitchen

Number Of Ingredients 6

14 ounces fresh pork or beef chorizo sausages, plastic casings removed
4 cups (packed) watercress tops, divided
8 ounces soft fresh goat cheese, crumbled
8 5- to 6-inch-diameter pita breads
Olive oil
3 mini sweet peppers (1 yellow, 1 orange, and 1 red), cut into thin rings

Steps:

  • Prepare barbecue (medium heat). Sauté chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to sieve set over bowl and drain. Mix 2 1/2 cups watercress and goat cheese in medium bowl.
  • Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally.
  • Return pita pizzas to barbecue. Grill, covered, until goat cheese softens, about 2 minutes. Transfer pita pizzas to serving platter. Top each with more watercress and serve.

GRILLED BROCCOLI FLATBREAD PIZZAS



Grilled Broccoli Flatbread Pizzas image

Serve up veggie-packed pizzas without rolling dough or even turning on the oven: Toss some flatbread on the grill, add your favorite produce picks, and dinner's ready.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

1 tablespoon olive oil, plus more for grilling
1 bunch broccoli (about 1 pound), heads halved
Salt and pepper
4 large naan
6 ounces fresh mozzarella, thinly sliced
1/3 cup grated Parmesan (1 1/2 ounces)
1/2 teaspoon red-pepper flakes (optional)
1/2 cup fresh basil leaves, torn

Steps:

  • Heat a grill or grill pan to medium; clean and lightly oil hot grill. Brush broccoli halves with oil and season with salt and pepper. Grill, covered, until lightly charred and tender, 4 to 5 minutes per side. Transfer to a cutting board, cut into florets, and discard stalks.
  • Working in batches if necessary, grill naan until undersides begin to char, 1 to 2 minutes. Flip and immediately top with mozzarella, broccoli, Parmesan, and red-pepper flakes if using. Season with salt and pepper, cover, and cook until cheese melts, 3 to 5 minutes. Top with basil and serve.

Nutrition Facts : Calories 421 g, Fat 19 g, Fiber 7 g, Protein 21 g, SaturatedFat 9 g

GRILLED VEGGIE PITA PIZZAS



Grilled Veggie Pita Pizzas image

Grilling these pizzas is a quick summery alternative to cooking them in the oven. If it's raining, simply pop them in a 350° oven for 4-5 minutes or until the cheese is melted. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 large onion, thinly sliced
1 tablespoon plus 1 teaspoon olive oil, divided
2 garlic cloves, minced
2 cups fresh arugula or baby spinach
4 pita breads (6 inches)
8 ounces fresh mozzarella cheese, thinly sliced
2 plum tomatoes, cut into 1/4-inch slices
1/4 cup sliced ripe olives
2 tablespoons capers, drained

Steps:

  • In a small skillet, saute onion in 1 tablespoon oil until tender. Add garlic; saute 1 minute longer. Remove and keep warm. In the same pan, cook arugula just until wilted; remove and keep warm. , Brush one side of each pita with remaining oil. Layer with cheese, tomatoes, arugula, onion mixture, olives and capers. Grill pizzas, covered, over medium heat for 4-6 minutes or until cheese is melted.

Nutrition Facts : Calories 403 calories, Fat 18g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 609mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.

GRILLED EGGPLANT PITA PIZZAS



Grilled Eggplant Pita Pizzas image

We grow eggplants and love to use them for our special pizza. Grilling adds robust flavor to the crust, veggies and garlic. Waiting for the eggplants to grow is the hardest part! -Judy Barrett, Chelsea, Alabama

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 pizzas.

Number Of Ingredients 13

2 small eggplants
1 teaspoon salt
1 large sweet red pepper, halved and sliced
1 medium onion, halved and sliced
12 garlic cloves, halved
3 tablespoons olive oil, divided
1/4 teaspoon pepper
4 whole pita breads
1 large tomato, seeded and chopped
3/4 cup shredded fresh mozzarella cheese
1/4 cup pitted ripe olives, coarsely chopped
1/2 teaspoon crushed red pepper flakes, optional
1 cup loosely packed basil leaves, coarsely chopped

Steps:

  • Cut eggplants into 3/4-in. slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, in a bowl, toss red pepper, onion and garlic with 1 tablespoon oil. Transfer to a grill wok or open grill basket; place on grill rack. Grill, uncovered, over medium-high heat 8-12 minutes or until vegetables are crisp-tender and slightly charred, stirring frequently., Rinse and drain eggplants; blot dry with paper towels. Brush eggplants with 1 tablespoon oil; sprinkle with pepper. Grill, covered, over medium heat 4-5 minutes on each side or until tender. Cut each slice into quarters., Brush both sides of pita breads with remaining oil. Grill, covered, over medium-low heat 1-2 minutes or until bottoms are lightly browned. Remove from grill., Layer grilled sides of pitas with grilled vegetables, tomato, cheese and olives. If desired, sprinkle with pepper flakes. Return to grill; cook, covered, 3-4 minutes or until cheese is melted. , Sprinkle with basil.

Nutrition Facts : Calories 428 calories, Fat 17g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 721mg sodium, Carbohydrate 59g carbohydrate (12g sugars, Fiber 12g fiber), Protein 14g protein.

GRILLED PEPPER AND RED-ONION PIZZAS



Grilled Pepper and Red-Onion Pizzas image

On a hot grill these pizzas cook up quick. Grilling them one at a time ensures just the right amount of char on each.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 10

2 medium bell peppers, cut lengthwise into eighths
1 medium red onion, cut into 1/2-inch rounds
2 tablespoons extra-virgin olive oil, plus more for brushing
1 log (6 ounces) fresh goat cheese, room temperature
3/4 cup finely grated Parmesan
1 teaspoon lemon zest, plus 1 teaspoon juice
1 pound store-bought pizza dough, divided into 4 pieces
Coarse salt and freshly ground pepper
1 cup arugula
Red-pepper flakes, for serving

Steps:

  • Heat grill to medium-high. Toss peppers and onion with 1 tablespoon oil; grill, flipping once, 7 to 10 minutes. Combine goat cheese, Parmesan, lemon zest, and 2 teaspoons oil.
  • Generously brush a rimmed baking sheet with oil. Stretch one piece of dough into an 8-inch oval on sheet. Brush top with oil; season with salt. Brush grates with oil. Grill pizza, top-side down, until bubbles form, 1 to 2 minutes. Flip; dollop with a quarter of cheese mixture, peppers, and onion. Grill, moving occasionally with tongs, until cheese melts and bottom is crisp, 1 to 2 minutes. Repeat with remaining dough. Toss arugula with lemon juice and remaining 1 teaspoon oil; season with salt and pepper. Top pizzas with arugula and sprinkle with red-pepper flakes; serve.

INDIVIDUAL GRILLED PIZZAS



Individual Grilled Pizzas image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 21

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 shredded part-skim mozzarella cheese, divided
2 medium tomatoes, thinly sliced
2 green onions, finely chopped
Coarsely ground pepper
2 tablespoons grated Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 430 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 579mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

GRILLED CHICKEN TACO PIZZAS



Grilled Chicken Taco Pizzas image

Provided by Aaron McCargo Jr.

Time 1h25m

Yield 3 individual pizzas

Number Of Ingredients 24

2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup canola oil, plus more for brushing
1 pound skinless, boneless chicken breasts
1 16-ounce tube pizza dough
All-purpose flour, for dusting
1 cup shredded mozzarella
1 cup shredded sharp cheddar
1 avocado
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon diced red onion
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup fresh salsa
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Steps:

  • Make the taco seasoning: Mix all of the ingredients with 1 tablespoon each salt and black pepper in a bowl.
  • Prepare the pizza: Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.
  • Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.
  • Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.
  • Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.

Tips:

  • Choose the right dough: Use a dough that is specifically designed for grilling, such as pizza dough or flatbread dough. This type of dough will be able to withstand the high heat of the grill and will not burn easily.
  • Prepare your toppings ahead of time: This will help you to assemble your pizzas quickly and easily. You can chop your vegetables, grate your cheese, and cook your meats ahead of time.
  • Use a hot grill: A hot grill will help to cook your pizzas evenly and prevent them from sticking. Preheat your grill to the highest setting for at least 10 minutes before cooking.
  • Cook your pizzas in batches: If you are making a lot of pizzas, cook them in batches so that you do not overcrowd the grill. This will help to ensure that they cook evenly.
  • Watch your pizzas closely: Pizzas can cook very quickly on the grill, so it is important to watch them closely to prevent them from burning.

Conclusion:

Grilled pizzas are a delicious and easy meal that can be enjoyed by people of all ages. By following these tips, you can make sure that your grilled pizzas turn out perfectly every time. So fire up your grill and get started!

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