Recipe courtesy of Mary Berg
Grilled Pizza
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 540
- Total Fat
- 35 g
- Saturated Fat
- 13 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 22 g
- Cholesterol
- 65 mg
- Sodium
- 1449 mg
Grilled pizza comes together quickly using store-bought dough and your fave toppings, no pizza oven required!
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 540
- Total Fat
- 35 g
- Saturated Fat
- 13 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 22 g
- Cholesterol
- 65 mg
- Sodium
- 1449 mg
Ingredients
Directions
- Remove the pizza dough from the fridge to come up to room temperature while you heat your grill to medium. Ensure you have all the toppings prepared since once you start cooking, this pizza moves fast! Divide the dough into 2 pieces.
- On a lightly floured work surface, stretch or roll out each piece of dough into an approximately 16-inch circle. Lightly brush the surface of the dough with 1 tablespoon of the oil and transfer to the grill, oiled-side down. Brush the new topside of the dough with the remaining 1 tablespoon oil, close the lid and cook for 2 minutes. Feel free to lightly oil the veggie pepperoni (or even regular pepperoni or salami) and add it to the grill to slightly crisp while you cook the first side of the pizza dough. This is totally optional but will give the pepperoni a little extra texture.
- Carefully flip the dough rounds over and top one with the tomato sauce and some of the mozzarella and the other with the pesto and remaining mozzarella. Top the tomato sauce pizza with the veggie pepperoni and green olives. Top the pesto pizza with the spinach first, followed by the sun-dried tomatoes and feta as their moisture will help wilt the spinach down. Close the lid, turn the heat down to low and cook until the underside of the dough is golden and grilled and the cheese has melted, 2 to 3 minutes.
- Remove to a cutting board, drizzle the pepperoni and olive pizza with the honey and cut the pizzas into your desired number of slices.
