GRILLED FLATBREAD VEGGIE PIZZA
We pile veggies onto flatbread for a fun way to eat healthier. Our go-to recipe for weeknights easily changes with different veggies or meats. -Darla Andrews, Lewisville, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned., Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.
Nutrition Facts : Calories 426 calories, Fat 28g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 1005mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
VEGETARIAN STIR FRY GRILLED PIZZA
Steps:
- The following recipes are good for 2 pizzas.
- For the dough: In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water; knead on low speed for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm ball. Divide dough into 6 balls and place on sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8 to 10 inches. On a low grill, brush on a little canola oil and mark one side. Brush oil on the raw side and flip. Immediately place toppings and cover with a lid to help retain the heat and assist the cheese melting process. Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting.
- For the pizza: In a hot wok coated with oil, stir-fry garlic, ginger and onions. Season with salt and pepper and cook until onions are caramelized. Add mushrooms and zucchini and stir-fry until soft. Check for seasoning. Place filling on top of a grilled pizza dough. Cover with tomato slices and basil. Cover with cheese.
FLATBREAD PIZZAS
Provided by Food Network
Categories appetizer
Time 15m
Yield 1 to 2 small flatbreads
Number Of Ingredients 21
Steps:
- For the flatbread: In a small mixing bowl, add the self-rising flour, yogurt, olive oil, rosemary and salt and mix. It might seem like the consistency is sticky, but this is okay!
- Dust a bench top with more of the flour and knead the dough until it forms a ball. If it's still sticky, add more flour to the bench. Roll out the dough with a rolling pin until 1/2 centimeter (1/4 inch) in thickness.
- Heat a small splash of olive oil in a small pan over medium heat. Once hot, transfer the flatbread over and cook until light brown, about 2 minutes. Then flip and cook on the other side for another minute. Serve topped with one of the pizza topping combinations.
GRILLED VEGGIE FRENCH BREAD PIZZA
This is something I came up with after I tried making a grilled veggie sandwich and found there was something missing. The olives and cheese give it that substance I was looking for.
Provided by diannejm
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat up your grill. I used a George Foreman grill. If you do not have a grill, you can use a hot skillet.
- Put your veggies in a bowl. Add olive oil, salt and pepper. Toss to coat.
- Put veggies on hot grill until they're nice and carmelized.
- Put your French bread in the oven until it's crispy on the outside.
- Slice your French bread in half. Place your olives on the bread and top with Mozzarela cheese. Put under the broiler until the cheese melts.
- Top with veggie mix.
- Enjoy.
- Feel free to customize by adding tomato sauce or a different mix of veggies, etc.
Nutrition Facts : Calories 494.1, Fat 24.1, SaturatedFat 6.3, Cholesterol 22.4, Sodium 807.4, Carbohydrate 55.2, Fiber 7, Sugar 11.9, Protein 16.9
GRILLED FLATBREAD
An exciting addition to a grilled meal... you can do it all on the grill! Depending on the humidity, you may need to add or subtract a tablespoon of water or flour to achieve a dough that is smooth and only slightly sticky before rising.
Provided by rsarahl
Categories Breads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill until hot.
- Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
- Add olive oil, flour and salt and mix to combine.
- Turn the dough onto a well floured surface, knead 2 minutes or until elastic.
- Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
- Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.
- Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
- Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds.
- Grill for 2 more minutes, remove from the grill and sprinkle the hot bread with salt before serving.
Nutrition Facts : Calories 183.1, Fat 3.8, SaturatedFat 0.5, Sodium 582.5, Carbohydrate 32, Fiber 1.3, Sugar 0.1, Protein 4.5
GRILLED GARDEN VEGGIE FLATBREADS
Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change up the vegetables and cheese to suit your family's taste. It also works well indoors, cooked on a grill pan with a lid. -Carly Curtin, Ellicott City, Maryland.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 390mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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