Mediterranean Grilled Pizza Recipe - Allrecipes.com
Mediterranean Grilled Pizza Recipe
  • READY IN 28 mins

Mediterranean Grilled Pizza

Recipe by  

"Choose your favorite flavor of hummus for this tasty pizza."

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Ingredients Edit and Save

Original recipe makes 8 (8-inch) pizzas Change Servings
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  • PREP

    20 mins
  • COOK

    8 mins
  • READY IN

    28 mins

Directions

  1. Start charcoal fire or preheat gas grill to medium-high heat.
  2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
  3. Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
  4. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
  5. Spread about 2 tablespoons hummus over the grilled side of each pizza crust. Top with 2 tablespoons asparagus, 1 tablespoon roasted red pepper, about 1 tablespoon goat cheese and a few pinenuts. Repeat with remaining pizzas.
  6. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
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Footnotes

  • *If you don't have a thermometer, water should feel very warm to the touch.
  • **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
  • Make Ahead: Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator. Punch down and roll out just before grilling. OR, pizzas may be partially grilled ahead of serving. Here's how: Grill one side of the pizza crust. Cool. Tightly wrap and refrigerate until serving time. Top pizzas with desired toppings (on grilled side) and finish grilling on preheated grill.
  • Dough sticking to grill? Make sure grill has been preheated and cleaned. To prevent sticking, drizzle oil over paper towel and carefully wipe over grates.
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Reviews More Reviews

Oct 13, 2012

Wonderfully simple and delicious. I did not use all the same toppings that this recipe calls for, but the bread is first rate for fire-grilled pizzas. I made my own hummus for the pizza as well as a tomato-base pizza sauce. I substituted AP flour and olive oil for whole wheat and apple sauce without sacrificing any texture or taste. My wife has asked me every day for the last week to make batches of the bread to freeze for future use.

 

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Nutrition

  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 50.9 g
  • 16%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 699 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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