Smoky Grilled Pizza with Greens and Tomatoes

(from castro15’s recipe box)

Categories: Grilling

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp kosher salt
  • 1 tsp active dry yeast
  • 3 tbsp olive oil, divided
  • 1 1/4 to 1 1/2 cups warm water
  • Topping:
  • 2 tbsp olive oil
  • 10 cups beet greens, coarsely chopped
  • 4 garlic cloves, minced
  • 2 tbsp balsamic vinegar
  • 3/4 cup prepared pesto
  • 3/4 cup shredded Italian cheese blend
  • 1/2 cup crumbled feta
  • 2 medium heirloom tomatoes, thinly sliced
  • 1/4 cup fresh basil leaves, chopped

Directions

  1. Place flour, salt and yeast in a food processor; pulse until blended. While processing, add 2 tbsp oil and enough water in a steady stream for dough to form a ball. Turn the dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.

  2. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1 1/2 hours.

  3. Punch down dough. On a lightly floured surface, divide dough into two portions. Press or roll each portion into a 10-inch circle; place each on a 12×12-inch piece of greased foil. Brush tops with remaining 1 tbsp oil. Cover with plastic wrap; let rest 10 minutes.

  4. In a 6-qt. stockpot, heat the oil over medium-high heat. Add greens; cook and stir until tender, 3-5 minutes. Add minced garlic; cook 30 seconds longer. Remove from heat; stir in the balsamic vinegar.

  5. Carefully invert pizza crusts onto oiled grill rack; remove foil. Grill, covered, over medium heat until the bottoms are lightly browned, 3-5 minutes. Turn; grill until second side begins to brown, 1-2 minutes.

  6. Remove from grill. Spread with pesto; top with greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat until cheese is melted, 2-4 minutes. Sprinkle with basil.

Email to a friend | Print this recipe | Back