Grilled Pizza Pesto Avocado Corn And Peanut Butter Cookie Dough Recipes

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GRILLED PIZZA: PESTO, AVOCADO & CORN AND PEANUT BUTTER COOKIE DOUGH



Grilled Pizza: Pesto, Avocado & Corn and Peanut Butter Cookie Dough image

Summer means Grilled Pizza! Two versions here: Pesto, Avocado, & Corn and a Cookie Dough Pizza for dessert!

Provided by Dorothy Kern

Number Of Ingredients 8

1 Pillsbury Pizza Crust
Pest sauce (homemade or jarred)
2 cups shredded monterey jack cheese
2 ears corn (or 2 cups, cooked)
1 small avocado (diced)
1 Pillsbury Pizza Crust
2/3 roll refrigerated cookie dough (diced (I used peanut butter))
2 cups chocolate chips

Steps:

  • Preheat grill on medium-low heat. Let it heat up for about 5 minutes.
  • Gather all your ingredients and keep them near you while getting ready to cook.
  • Unroll a length of foil that will fit the pizza crust. Spray it with cooking spray. Unroll your crust and place it on the foil.
  • Turn the foil upside down (carefully!) on the hot grill. Remove foil. Let the crust cook for a few minutes, until the top of the crust just starts to bubble.
  • Using a BBQ safe spatula, carefully flip the crust over and cook for about 2 minutes.

GRILLED PESTO PIZZA



Grilled Pesto Pizza image

Provided by Food Network

Time 30m

Yield 4-6 servings

Number Of Ingredients 17

2 tsp. Sugar
1 envelope Active Dry Yeast
2 Tbsp. Extra Virgin Olive Oil, plus more for brushing and drizzling
3 cups All-Purpose Flour
1 tsp. Salt
1 cup Warm Water
1 package Johnsonville® Hot or Mild Italian Sausage Links
1/2 cup Prepared Pesto
1 cup Fresh Mozzarella, sliced
1/2 cup Roasted Red Peppers, sliced
1/2 cup Roasted Green Peppers, sliced
2 Tbsp. Extra Virgin Olive Oil
Salt & Pepper
1 cup Micro Greens, Pea Shoots or other Baby Greens
1/2 bunch Basil, torn
1 Medium Red Onion, wedged
1 cup Shiitake Mushrooms, stems removed.

Steps:

  • Preparation instructions:
  • Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in
  • a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10
  • minutes. Stir in olive oil.
  • Whisk the flour and salt in a large bowl. Make a well in the center, pour in the
  • yeast mixture and stir to make a shaggy dough. Place dough on a floured surface
  • and knead about 5 minutes, until smooth and elastic, adding just enough flour
  • to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to
  • coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at
  • room temperature about 1 hour, 30 minutes, until doubled in size. Meanwhile,
  • preheat a grill to medium high (if using a charcoal grill, bank the coals to one
  • side) and grill the toppings.
  • Add vegetables to grill, cook until tender or:
  • Onion: Cut 1 medium red onion into 8 wedges. Toss with 1 tablespoon olive oil
  • and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice.
  • Mushrooms: Toss 8 oz. stemmed shiitake mushrooms with 3 tablespoons olive
  • oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per
  • side; cut in half.
  • Remove and arrange the grilled vegetables on a baking sheet, season with salt
  • and pepper, and drizzle with olive oil. Add the remaining toppings to the baking
  • sheet; place near the grill.
  • Grill Sausage, remove and coin slice.
  • Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into
  • a single layer and let cool until they are covered in a light gray ash). Divide the
  • dough in half and dust the dough and work surface with flour. Roll each piece
  • into a 7 x 12" rectangle, about 1/8 inch thick. Brush baking sheet with olive oil
  • and place both crusts on it. Lift each piece by the corners and place on the grill,
  • oiled-side down; cook about five minutes until the dough puffs and the underside
  • is stiff and marked.
  • Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and
  • top with mozzarella. Arrange the grilled vegetables and sliced sausage on top.
  • Cover and cook about five more minutes or until the cheese melts.
  • Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the
  • greens, basil, a drizzle of olive oil and salt. Cut and enjoy!
  • *Always cook sausage to internal temperature of 160 degrees F

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