Gourmet Grilled Garden Pizza
Get ready to impress your family and friends with this Gourmet Grilled Garden Pizza that bursts with flavor! Inspired by a special moment on America's Test Kitchen, this dish involves thoughtful preparation and an array of fresh ingredients. Though it may seem labor-intensive, the end result is a delicious, crispy pizza topped with juicy tomatoes, melty cheese, and a hint of garlic and spice. Perfect for warm evenings, this pizza can also be prepared in advance, making it an ideal choice for entertaining. Enjoy creating this outdoor masterpiece, and don't worry if you don't use all the oil—the goal is to brush on just enough for flavor without excess calories!
4
Servings
500
Calories
15
Ingredients
Ingredients
Bread flour
2 cups (Plain)
Whole wheat flour
1 tablespoon (Plain)
Sugar
2 tablespoons (Plain)
Salt
1 1/4 teaspoons (Plain)
Instant fast rising yeast
1 teaspoon (Plain)
Water
1 cup (Warm)
Extra virgin olive oil
2 tablespoons (Plain)
Oil for brushing
1/3 cup (Plain)
Garlic cloves
4 (Minced)
Red pepper flakes
1 pinch (Plain)
Roma tomatoes
1.5 lbs (Cored, seeded, and chopped)
Salt
3/4 teaspoon (Plain)
Italian Fontina cheese
2 cups (Shredded)
Parmesan cheese
3/4 cup (Grated)
Fresh basil
To taste (Torn or chopped)
Instructions
1
In a food processor, combine the bread flour, whole wheat flour, sugar, salt, and yeast. Blend until well mixed.
2
In a separate bowl, mix the warm water and 2 tablespoons of extra virgin olive oil. With the food processor running, gradually drizzle the liquid mixture into the dry ingredients until a sticky dough forms. You may not need to use the entire amount of water.
3
Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 2 hours, or until doubled in size.
4
Once risen, gently pat the dough down and divide it into four equal portions. Shape each portion into a ball and cover with plastic wrap placed on floured parchment paper. Let the balls rest for 15 minutes.
5
While the dough rests, core, seed, and chop the roma tomatoes. Place the chopped tomatoes in a colander and sprinkle them with 3/4 teaspoons of salt. Allow them to drain for about 20 minutes.
6
In a small saucepan, heat the oil with minced garlic and red pepper flakes over low heat. Once it simmers, remove it from heat and set aside to infuse the flavors.
7
Combine the shredded Fontina cheese and grated Parmesan cheese in a bowl and mix well.
8
Roll out each ball of dough into a 9-inch circle. Place the rolled dough onto a floured sheet pan, using parchment paper between them to prevent sticking.
9
Preheat your grill. Grill each dough circle on one side for 2-4 minutes until browned. Remove from the grill and place the grilled side facing up.
10
Brush liberally with the infused oil mixture, then top generously with the cheese and drained tomatoes. Return the pizza to the grill with the ungrilled side down, closing the grill lid, and cook until the cheese has melted.
11
Once done, remove from the grill and sprinkle with fresh basil before serving.
Nutrition Information
30g
Fat
50g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Grilled Garden Pizza?
It is a flavor-packed vegetarian pizza inspired by America's Test Kitchen that features a crispy crust, juicy Roma tomatoes, and a blend of Fontina and Parmesan cheeses, all cooked on an outdoor grill.
How many servings does this recipe yield?
This recipe makes 4 servings.
How many calories are in one serving of this pizza?
There are approximately 500 calories per serving.
What types of flour are required for the dough?
The dough uses a combination of 2 cups of bread flour and 1 tablespoon of whole wheat flour.
How long should I let the dough rise?
The dough should rise in a warm place for about 2 hours, or until it has doubled in size.
Why do the tomatoes need to be salted and drained?
Salting and draining the Roma tomatoes for 20 minutes removes excess moisture, which prevents the pizza crust from becoming soggy during grilling.
What is the purpose of the whole wheat flour in this recipe?
A small amount of whole wheat flour is added to the dough to enhance the flavor and provide a better texture.
What kind of yeast should I use?
The recipe calls for 1 teaspoon of instant fast-rising yeast.
How do I make the infused oil for the topping?
Heat 1/3 cup of oil with 4 minced garlic cloves and a pinch of red pepper flakes over low heat until it simmers, then remove from heat to let the flavors infuse.
What cheeses are used for the topping?
The pizza uses a mixture of 2 cups of shredded Italian Fontina cheese and 3/4 cup of grated Parmesan cheese.
How large should each individual pizza be?
Each portion of dough should be rolled out into a 9-inch circle.
How long do I grill the dough on the first side?
Grill each dough circle on the first side for 2 to 4 minutes until it is browned.
On which side of the dough should I place the toppings?
Once the first side is grilled, remove the dough from the grill and place the toppings on the grilled side.
Is this pizza recipe vegetarian?
Yes, this is a vegetarian-friendly pizza recipe using fresh vegetables and cheese.
When should the fresh basil be added?
The fresh basil should be sprinkled on top of the pizza after it has been removed from the grill, just before serving.
Can I prepare this pizza in advance?
Yes, the components can be prepared in advance, making it a great choice for entertaining.
How much protein is in each serving?
Each serving contains approximately 20 grams of protein.
What is the fat content per serving?
There are 30 grams of fat per serving.
How many carbohydrates are in a serving?
There are 50 grams of carbohydrates per serving.
Do I need to use all of the oil provided in the recipe?
No, the goal is to brush on just enough for flavor; you don't have to use the entire amount if you want to limit calories.
What should the consistency of the dough be after mixing?
The dough should be sticky. You may not need to use the full cup of water to achieve this consistency.
How do I prevent the dough portions from sticking together while resting?
Place the dough balls on floured parchment paper and cover them with plastic wrap.
How do I prepare the Roma tomatoes?
The tomatoes should be cored, seeded, and chopped before being salted and drained.
What equipment is used to mix the dough?
A food processor is used to blend the dry ingredients and then incorporate the liquid ingredients.
What temperature should the water be for the dough?
The recipe specifies using warm water to help activate the yeast.
Should the grill lid be open or closed when melting the cheese?
The grill lid should be closed to trap heat and ensure the cheese melts properly while the bottom of the crust finishes cooking.
How much garlic is needed for the infused oil?
You will need 4 minced garlic cloves.
Can I use a different type of cheese?
While Fontina and Parmesan are recommended for their melting qualities and flavor, you could experiment with other melting cheeses.
How do I move the rolled dough to the grill?
Use a floured sheet pan with parchment paper between the layers to prevent the 9-inch dough circles from sticking while transport.
What is the total number of ingredients in this recipe?
There are 15 distinct ingredients used in this recipe.