Description
Backyard Grilled Pizza
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Directions
SUMMARY
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Yield: Serves: 4
INGREDIENTS
- =Crust:
- 1-1/3 cups warm water
- 1 envelope active dry yeast
- 1 Tbsp. sugar
- 2 Tbsp. olive oil
- 4 cups all-purpose flour
- 1-1/2 tsp. salt
- 2 tsp. dried oregano
- 1 Tbsp. chopped roasted garlic (optional)
- =Toppings:
- 2 cups (8 oz.) Sargento® Fine Cut Shredded Monterey Jack Cheese, divided
- 3/4 cup chipotle salsa
- 1/2 lb. grilled small portobello mushrooms
- 1/2 lb. diced ham
- 1 cup chopped green onions
- Chopped fresh herbs (thyme, basil or chives)
DIRECTIONS
- 1
Place water, yeast and sugar in food processor; pulse several times. Add olive oil, flour, salt, oregano and, if desired, garlic. Process until mixture forms a ball.
- 2
Transfer dough to lightly oiled bowl; cover with plastic wrap and let rise 45 minutes to 1-1/2 hours in warm, draft-free place. Punch down dough and turn out onto lightly floured work surface. Knead 2 minutes.
- 3
Divide dough into quarters; stretch each gently into a rectangle or circle. Spray or brush with oil.
- 4
Place dough, oiled side down, on cooking grate over preheated grill 2 minutes. Spray top with oil; remove from grill.
- 5
Sprinkle half of cheese on cooked side. Place salsa, mushrooms, ham and green onions over cheese; sprinkle with more cheese. Return to grill and cook 10 minutes more or until toppings are bubbly.
- 6
Let pizzas cool slightly and cut into wedges. Sprinkle with chopped fresh herbs.
Nutrition
Nutrition Facts
Serves: 4
Amount Per Serving
Calories 875
Total Fat 28.8g
Saturated Fat 11.0g
Trans Fat 10.3g
Polyunsaturated Fat 1.3g
Cholesterol 80mg
Sodium 2194mg
Carbohydrates 121g
Protein 45g
Dietary Fiber 6g
Vitamin A 44RE
Vitamin C 5mg
Calcium 418mg
Iron 6mg
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