Grilled Mini-Pizzas

By The Canadian Living Test Kitchen

57 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
PER SERVING: about	-
cal	667667 cal
pro	25 g25g pro
total fat	34 g34g total fat
sat. fat	14 g14g sat. fat
carb	65 g65g carb
fibre	6 g6g fibre
chol	40 mg40mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	2323 calcium
iron	3535 iron
vit A	4646 vit A
vit C	108108 vit C
folate	3636 folate

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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.

Ingredients

1/4 cup extra virgin olive oil 1/4 1/4cup cupextra virgin olive oil
2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
1 lb pizza dough 1 1lb lbpizza dough
2 pkg (each 4.5 oz/130 g) goat cheese 2 2pkg pkg(each 4.5 oz/130 g) goat cheese
1 cup sliced roasted red peppers 1 1cup cupsliced roasted red pepperroasted red peppers
1 1can canartichoke heartartichoke hearts, drained and chopped
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated Parmesan cheese
2 tbsp chopped fresh chives 2 2tbsp tbspchopped fresh chives or 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.