Grilled Pizza With Greens & Tomatoes

  1. Place flours, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream until dough forms a ball. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  2. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours.
  3. Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover with plastic wrap and let rest 10 minutes.
  4. For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar.
  5. Carefully invert pizza crusts onto lightly oiled grill rack; remove foil. Grill, covered, over medium heat 3-5 minutes or until bottoms are lightly browned. Turn; grill 1-2 minutes or until second side begins to brown.
  6. Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat 2-4 minutes or until cheese is melted. Sprinkle with basil.

flour, whole wheat flour, kosher salt, active dry yeast, olive oil, water, olive oil, beet greens, garlic, balsamic vinegar, pesto, italian cheese, feta cheese, heirloom tomatoes, fresh basil

Taken from www.tasteofhome.com/recipes/grilled-pizza-with-greens-tomatoes/ (may not work)

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