Grilled Personal Pizzas
Serve with your favourite leafy green salad.
Servings: 4
Ingredients:
Grilled Personal Pizzas
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 592 |
| pro | 32 g |
| total fat | 26 g |
| sat. fat | 11 g |
| carb | 58 g |
| fibre | 3 g |
| chol | 37 mg |
| sodium | 1308 mg |
| % RDI: | - |
| calcium | 51% |
| iron | 29% |
| vit A | 25% |
| vit C | 15% |
| folate | 33% |
Suggested Recipes
-
1 lb (500 g) pizza dough
Topping:
2 plum_tomatoes, chopped
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) extra-virgin olive oil
2 cups (500 mL) shredded light provolone or part-skim mozzarella cheese
1/2 cup (125 mL) soft goat cheese or ricotta cheese
2 cups (500 mL) baby arugula or spinach leaves
Preparation:
Topping: In small bowl, stir together tomatoes, garlic, salt and pepper; set aside.
On lightly floured surface, divide pizza dough into quarters; shape each into disc. Roll out each into 8-inch (20 cm) oval. Place on greased grill over medium heat; close lid and grill, turning once, until crisp, about 7 minutes.
Brush oil evenly over crusts. Sprinkle with tomato mixture, provolone cheese and goat cheese. Close lid and grill until cheese is melted and bubbly, about 6 minutes. Top with arugula.
Additional Information
-
Variation
Mediterranean Grilled Personal Pizzas: Omit topping. Replace with 1 cup (250 mL) chopped roasted red peppers; 1 cup (250 mL) chopped drained canned artichoke hearts; and 1/2 cup (125 mL) sliced pitted olives.Substitution: Use 4 Greek pita breads instead of the pizza dough; omit grilling the breads.
Tags:
Dinner Club; Pizza-Focaccias-Bruschettas; Vegetables; Cheese/Other Dairy; Bake; Make It Tonight; Vegetarian;
Source
Canadian Living Magazine: July 2003
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