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Making Grilled Pizza

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The dough won't go through the grill!


Basic Grilled Pizza

Prep time: 1 hour. Cook time: 15 minutes. Serves: 4.

12.4 for 1/4 of pizza


For grilled pizza, vegetables are generally cooked in advance. You can do this step earlier in the day to speed up the last-minute prep work when it's time to assemble the pizza. Once you begin to cook the pizza, you will need to work quickly, so make sure you have all of the toppings assembled and ready to go before you begin grilling the dough. Note: If you are using a charcoal grill, use the direct heat method. If you are using a gas grill, use direct/indirect method with medium heat settings.




3 bell peppers, red, yellow and green

12 large, fresh mushrooms, sliced about 1/4-inch thick

Olive oil

1 medium onion, peeled and sliced into 1/4-inch thick rings

2 teaspoons sugar or Splenda for few less points

1 4-inch ball of prepared dough, room temperature

1/4 cup of cornmeal or flour for rolling the dough

1 cup bottled Italian pasta sauce

3/4 cup canned, sliced black olives, drained

2 cups cooked and diced chicken, turkey or ground beef

1 cup grated mozzarella cheese




Place whole peppers over direct heat on a hot grill. Cook them, turning frequently until the skins blister and turn black. Immediately place the peppers in small brown paper sacks, and seal them to hold in the heat. When the peppers are completely cool, remove them from the sacks and rub off the skins with your fingers. Then dice the peppers and remove the seeds. Set the peppers aside until you are ready to assemble the pizza.


While peppers cool, brush the mushroom slices with olive oil and place them on the hot grill, turning once so that both sides have grill marks. Set mushrooms aside.


Heat a skillet over medium-high heat. Add onion rings and sugar. Sauté the onions until they turn brown and the sugar caramelizes. Set the onions aside.


Sprinkle the rolling surface with cornmeal or flour. Place the dough directly in the middle of the surface. Roll the dough out gently until it is 1/4- to 1/2 -inch thick. Brush both sides of the dough with olive oil. Place the dough in the center of the cooking grate, directly over the heat for 2-4 minutes or until the bottom of the crust is well marked and browned. Flip the dough and spread the pasta sauce over the cooked side of the crust. Sprinkle with onions, peppers, mushrooms, olives, chicken and cheese. Cook with the grill lid closed until the bottom of the crust is well browned, toppings are warm and cheese is bubbly, about 5-10 minutes. Serve immediately.


Per serving: 591 cal.; 17 g fat; 7 g fiber




368/332/220 OP since 5/4/2001 minus 36 lbs :D


10% Goal = 332 Achieved 8/28/2001

We could learn a lot from crayons: some are sharp, some are pretty, some are dull, some have weird names, and all are different colors....but they all exist very nicely in the same box.

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Hey Bill,

That sounds yummy! We have pizza once a week at our house. We make our own sauce to make sure it is fat and sugar free and everyone piles on his or her favorite toppings. I like onions, artichoke hearts and mushrooms. Usually we use whole wheat pitas but I'm going to have to try your recipe. That way we can have pizza even if a hurricane knocks out our power!!!!

Greetings from the Gulf Coast :cool:

SW 251.5/CW 241.5/GW 145

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