Grilled Mini-Pizzas

Tested Till Perfect

Lots of pantry staples make tasty pizza toppings, and prepared pizza dough helps get this dinner on the table fast. Alternatively, you can make one family-size pizza instead of four individual ones.

Servings: 4

Ingredients:

Nutritional Info
PER SERVING: about -
cal 667
pro 25 g
total fat 34 g
sat. fat 14 g
carb 65 g
fibre 6 g
chol 40 mg
sodium 1.104 mg
% RDI: -
calcium 23%
iron 35%
vit A 46%
vit C 108%
folate 36%
    1/4 cup (50 mL) extra-virgin olive oil
    2 cloves garlic, minced
    1 lb (500 g) Pizza Dough
    2 pkg (each 4.5 oz/130 g) goat cheese
    1 cup (250 mL) sliced roasted red peppers
    1 can (14 oz/398 mL) artichoke hearts, drained and chopped
    1/4 cup (50 mL) grated Parmesan cheese
    2 tbsp (25 mL) chopped fresh chives, parsley or green onions

Preparation:

In bowl, combine oil and garlic. Cut dough into quarters. On lightly floured surface, roll each quarter into 8-inch (20 cm) circle. Brush with oil mixture.

Place dough, oiled side down, on grill over medium-high heat; close lid and cook until golden, about 5 minutes.

Spread goat cheese over grilled sides. Top with red peppers and artichokes; sprinkle with Parmesan cheese. Return to grill; close lid and cook over medium heat until bottoms are golden and crisp, about 5 minutes. Sprinkle with chives.

Additional Information

  • Variations
    Salami Pesto Grilled Mini-Pizzas: Spread 1/2 cup (125 mL) pesto over the goat cheese. Omit the red peppers and artichokes; sprinkle with 1/2 cup (125 mL) thinly sliced salami, then 1 cup (250 mL) shredded Fontina cheese.

    Tomato Olive Grilled Mini-Pizzas: Omit the red peppers and artichokes; sprinkle with 1 cup (250 mL) chopped tomatoes, 1/2 cup (125 mL) sliced pimiento-stuffed green olives, 1/2 cup (125 mL) thinly sliced red onion and 1 tsp (5 mL) dried oregano.

    Antipasto Grilled Mini-Pizzas: Omit the red peppers and artichokes; sprinkle with 1 cup (250 mL) prepared antipasto, 1/2 cup (125 mL) chopped oil-packed sun-dried tomatoes and 1 tsp (5 mL) pepper.

    Hot and Spicy Grilled Mini-Pizzas: Omit artichokes; sprinkle with 1 cup (250 mL) pickled mixed vegetables, drained and chopped. Cook as directed. Cut into small wedges for appetizer-size servings.

    Tip: Use a precooked pizza base instead of the pizza dough; omit the oil and garlic and don't grill before adding toppings.





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