Grilled Personal Pizzas
Grilled Personal Pizzas
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
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 | 1,308 mg |
| % RDI: | - |
| calcium | 51 |
| iron | 29 |
| vit A | 25 |
| vit C | 15 |
| folate | 33 |
Serve with your favourite leafy green salad.
Ingredients
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.
Source : Canadian Living Magazine: July 2003
- Keywords : Lunch; Dinner; Appetizers; Vegetarian; BBQ/Grill; Cheese; Tomatoes;
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