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Grilled Tomato and Mozzarella Pizza with Basil

 
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Grilled pizza is absolutely flavorful, grilling develops the smokey flavor, and crispy texture on both toppings and crust. This simply delicious pizza is made with freshly sliced sweet vine-ripe tomatoes, mozzarella and fresh basil. Cheesy, juicy and refreshing! Delicious pizza is made within no time and it's quite simple!

Yield

6

servings

Prep

5

min

Cook

14

min

Ready

25

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

3 each tomatoes
vine-ripe, slice into 1/4-inch slices
½ each 100% Whole Wheat Pizza Dough
cup tomato sauce
or as needed
2 cups mozzarella cheese
shredded
*
cup basil
leaves, fresh, for serving
*

Directions

Preheat the grill.

Prepare the pizza dough according to the 100% whole wheat pizza recipe if using, or you can use store-bought dough.

Place the pizza dough on the grill.

Cover and grill until the bottom is well marked and nicely browned, 3 to 5 minutes or more, after the first 3 to 4 minutes, check the bottom, if they are not quite browned and marked, keep grilling for a few more minutes.

Using tongs transfer the crust to a baking sheet. Close the lid.

Flip the crust, so now grilled-side is facing you.

Spoon the tomato sauce onto the surface and spread it evenly.

Sprinkle half of the cheese over the tomato sauce.

Arrange the tomato slices to cover the crust.

Sprinkle the remaining half of the cheese on top.

Switch the grill to indirect heat.

Return the pizza onto the grill, cover, until the bottom is well browned and the cheese is melted, about 8 minutes.

Remove from the grill.

Slice and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 168% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 11% Vitamin C 16%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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