Wednesday, June 8, 2011

Grilled Salad Pizza

So you may notice an uptick in the number of grilling recipes in the next coming month, and yes it has to do with summer, but more so that I just got a brand new grill! I am absolutely in love with it, and everything that comes off it. Grilling just makes it better. So I decided to grill some pizza, which was the most fantastic idea because pizza (the restaurant kind) is cooked at extremely high temperatures, way higher than your broiler can go. The grill gets significantly hotter than the oven, so the pizza comes out delicious crisp with that amazing crustiness. I love thin crust pizza, and it happens to be easier (in my opinion) to make (you don't have to worry about the crust puffing up), so I make it every chance I get. I usually make the crust the night before and let it rise in the fridge, so I can spend the whole day dreaming what to put on it...

1/2 Wheat Crust:
1 packet of dry active yeast
3/4 cups of warm water, about 110 degrees
1 tbsp of olive oil
1 cup of bread flour
1 cup of whole wheat flour
1 tsp salt

In the food processor fitted with the dough blade, add water and yeast, let stand until foamy, about 5-10 minutes. Add olive oil, flours and salt and process until a dough forms. Continue processing until dough is smooth and elastic, about 6-7 minutes. Lightly grease or oil a bowl and place dough in it to rise, cover with plastic wrap and let sit on the counter until doubled in size, 1-2 hours, or refridgerate overnight. Makes one large pizza.

1 batch of dough
3 medium tomatoes
1/2 large vidalia onion
2 oz of goat cheese
1/2 of part skim mozzerella
2 cloves of garlic
2 packed cups of spring mix salad (or spinach, or other salad greens)
Olive oil
salt, pepper

Pre-heat the grill. Bring dough to room temperature. Roll the dough out as thin as possible, so that it just doesn't rip. This will take some time, eventually the dough will stop "springing" back. My pizza was very thin, and a rough circle, about 15 inches in diametar. Place dough on a cutting board or pizza slider. Slice tomatoes and onions and spread evenly over the dough, sprinkle with cheeses. Transfer the pizza to the grill, and cook covered for about 5 minutes. Mince garlic. Add garlic and sping mix to the pizza, and cover and cook for another minute. Remove pizza from the grill using tongs/giant spatula to help. Drizzle with olive oil and sprinkle with salt and pepper to taste. Slice with a pizza cutter, makes 8 large slices.

Happy Eating.



  1. Glad you got a new grill for summer-more fun outside. Your pizza crust looks awesome here and I love the healthy salad toppings. Great post!

  2. Salad Pizza, sounds and looks fantastic! Congrats on your new grill:-)

  3. That looks so lovely and healthy. I love salad even if it is grilled :)

  4. Good recipe, I love pizza! Congratulations! I'm a new follower now. Please, visit my blog and know a little the brazilian food.

    Kisses from Brazil!



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