How To Make Grilled Pizza with Red Peppers, Broccoli, and Onions
This grilled pizza is packed with sauteed veggies and a rich tomato sauce. It comes with a crisp dough that brims with amazing flavors thanks to the grill.
Divide the dough in half and gently shape it into two balls. Gently coat each with olive oil.
Allow the dough to come to room temperature for about 1 hour, either in a large bowl or on the counter covered with a dishtowel.
Heat 1 tablespoon of olive oil in a large skillet with a lid over medium heat. Add the onions and peppers, season with salt and pepper, and sauté for 6 minutes, until tender and lightly browned.
Add the chopped broccoli and sauté for another 1 minute. Add 2 tablespoons of water and cover the pan with a lid.
Cook for 1 minute, then remove the lid and sauté for another 1 to 2 minutes until the broccoli is just tender and the water has evaporated. Stir in the olives and transfer the vegetables to a plate.
Sprinkle a lightly oiled baking sheet with cornmeal or flour. Gently begin to stretch or roll each ball into a 12-inch circle or a rectangle shape. Stretch or roll it a bit, give it a few minutes to relax, and then continue to stretch it to about ¼ inch thick.
Heat a gas or charcoal grill to medium heat. Put the sauce in a small bowl, and bring that along with a brush, grill tongs, a grill spatula, the cheese, the dough, and the vegetables out to the grill.
Brush the top of the shaped pizza rounds with olive oil, and with a swift motion, pick up one round of the dough by one edge and flip it, oiled-side down, onto the grill. Repeat with the other round of dough.
Close the lid and don’t open it for 2 minutes, so the dough can rise a bit and firm up.
Open the lid, peek underneath the dough using tongs, and check to see that it’s firm on the bottom, lifts easily, and has some light grill marks.
Lightly brush the unbaked tops of the crusts with olive oil, and then flip them over to the other side.
Carefully brush the surface of each crust with the sauce. Sprinkle the cheese evenly over the tops followed by the toppings.
Close the lid and cook for 4 minutes.
Lift the lid and check the pizzas: the cheese should be completely melted and the crust should have a nicely browned underside.
Remove the pizza from the grill with a large spatula, and sprinkle with the fresh basil.
Let it sit for 1 to 2 minutes for the cheese to firm up slightly before cutting it into pieces.
Serve and enjoy!
- Calories: 818.51kcal
- Fat: 43.14g
- Saturated Fat: 22.18g
- Monounsaturated Fat: 15.08g
- Polyunsaturated Fat: 3.38g
- Carbohydrates: 68.48g
- Fiber: 5.77g
- Sugar: 6.11g
- Protein: 39.77g
- Cholesterol: 115.64mg
- Sodium: 2037.02mg
- Calcium: 877.55mg
- Potassium: 521.17mg
- Iron: 5.11mg
- Vitamin A: 303.95µg
- Vitamin C: 35.33mg
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