Grilled Pizza RecipesVisit Barnes and Noble for Healthy Grilling Recipe Books Tips for Grilling Pizza Tomato Onion and Macadamia Pizza Mexican Pizza Cheese Spinach and Cashew Pizza Grilled Eggplant, Chicken and Cheese PIzza Vegetable Pesto and Grilled Chicken Pizza Garlic Artichoke and Pistachio PIzza See more recipes Tomato Onion and Macadamia Pizza 1 large red onion, thinly sliced 2 cloves garlic, minced 2 tablespoons olive oil 14 ounces of whole wheat grilling dough 1 large tomato, quartered and sliced or 1 cup cherry tomatoes sliced in half 3/4 cup of shredded (preferably reduced-fat, lactose-free, organic- tempeh or miso soy) mozzarella cheese 1/4 cup of shredded fresh basil 1 1/2 cups of Macadamia nuts Roll out the dough into flat round. Pre-heat grill for medium high heat then toast one side of oiled dough for 1 to 2 minutes. Remove from grill. Top toasted side of bread round with sliced onion, sliced tomato, mozzarella cheese, nuts, basil, garlic and Romano cheese. Return dough to indirect heat. Cover grill. Grill pizza for 5 to 10 minutes or until cheese is melted and toppings are heated through. Makes 4 servings. Top of page Mexican Pizza 1 /4 teaspoon of onion powder 1/4 teaspoon of garlic powder 2 Tbsp. olive oil 16 oz. can refried beans 1 container of pico de gallo 8 oz. can spicy tomato sauce 1 tsp. cumin 2 large Boboli® pizza crusts 4 cups of shredded (preferably reduced fat, lactose-free, organic- tempeh or miso soy) jack cheese In a pot place beans, garlic, onion tomato sauce and cumin. Stir until boiled and mixed. Spread sauce evenly over both pizza crusts then top with shredded cheese. Grill pizza the oiled doughs on med-high heat for 18-20 minutes until cheese is melted and crust is crisp. Serve with pico de gallo on top. Top of page Cheese Spinach and Cashew Pizza 14 ounces of whole wheat grilling dough 1 tablespoon of extra-virgin olive oil 1 teaspoon of minced garlic 1 cup of tomato sauce 1/4 teaspoon of pepper 1/4 teaspoon of salt 1 bunch of spinach (about 8 oz.) cooked and squeezed dry 11/2 cup of shredded (preferably reduced fat, lactose free,organic- tempeh or miso soy) Mozzarella cheese 1 1/2 cup of cashews On lightly floured surface, roll out the dough into 1/4 inch round. Brush with olive oil, then place on a medium high heat grill for three miutes flip then slather tomato sauce. Then top with Mozzarella and Parmesan cheeses. Then sprinkle with garlic, pepper,cashews,salt and spinach. Grill pizza until cheese is bubbly and crust golden and puffed - about 18 minutes. Top of page Grilled Eggplant, Chicken and Cheese Pizza 14 ounces of whole wheat grilling pizza dough (preferably low carb,organic-tempeh or miso soy dough) 1 cup of tomato Sauce 8 oz. of fresh (preferably low fat, lactose free,organic- tempeh or miso soy) Mozzarella Cheese 1 small Eggplant, thinly sliced 2 tablespoon of vegetable oil 1/2 teaspoon of fresh Basil leaves 1/2 small red onion, thinly sliced 2 grilled chicken or pre-cooked chicken breasts Oil eggplant slices then grill until tender. Then cut dough into 1/4 inch rounds and brush with oil. Place on greased grill over medium-high heat for three minutes then flip and spread the sauce, sprinkle with basil and top with eggplant, chicken slices, onion and sprinkle mozzarella cheese. Grill pizza until cheese is bubbly and crust golden and puffed - about 20 minutes. Top of page Vegetable and Chicken Pesto Grilled Pizza 14 ounces of whole wheat grilling pizza dough (preferably low carb, organic-tempeh or miso soy dough) 1 cup of pesto sauce 3/4 1lb bag of frozen vegetables (heated in a pot with water until crisp) 2 cups of shredded ( preferably reduced fat, lactose free, organic- tempeh or miso soy) mozzarella cheese 2 grilled or pre-cooked chicken breasts Preheat grill for med-high temperature.Grill pizza.- Get one side of the oiled dough toasted then flip the dough with a spatula and put into indirect heat. Then spread pesto sauce then put the rest of the ingredients on it. Wait tell cheese is melted and enjoy. Top of page Garlic Artichoke and Pistachio Pizza 1 can of Artichoke hearts drained 2/3 of a cup of basil pesto sauce 2 teaspoons of minced garlic 1 tomato sliced thin 1/2 of 1 red onion sliced thin 2 cups of (preferably reduced fat, lactose free, organic- tempeh or miso soy) mozzarella cheese 14 ounces of basic whole wheat grilling dough 1 1/2 cups of Pistachio nuts Preheat grill for med-high temperature.Grill pizza.- Get one side of oiled dough toasted for 3 minutes then flip and place pizza crust in indirect heat. After that spread pesto sauce then put the ingredients on it. Wait tell cheese is melted and enjoy. 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