Grilled Mini-Pizzas
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% |
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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
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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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