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.
GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE
Provided by Bobby Flay
Categories appetizer
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
- Heat the grill to high.
- Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
- Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
- Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano.
GRILLED FRENCH BREAD PIZZA
This came in the Miami Herald hurricane section. I didn't want to lose it. Optional toppings: canned sliced mushrooms, black olives, sun-dried tomatoes, grilled onion slices. Pita or Italian bread can be substituted.
Provided by katheros
Categories Low Cholesterol
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Brush the cut side of the baguette with oil and place oil side down on the grill to brown. Remove from grill.
- Top lightly with crushed tomatoes, salt, pepper, basil and cheese. Return to grill and close the lid.
- Cook until cheese melts and the sauce is warmed through.
Nutrition Facts : Calories 1591.4, Fat 44.4, SaturatedFat 12.1, Cholesterol 33, Sodium 3665.1, Carbohydrate 241.2, Fiber 15.9, Sugar 8.7, Protein 54.5
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 VEGGIE PIZZA
A fresh alternative to the "usual" grill items. The grill adds a smoky-like flavor that adds to the overall taste of the pizza. Could easily be made with meat--just add cooked meat such as sausage or hamburger or just add slices of pepperoni for a quicker fix.
Provided by Evans Mommy
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spread sauce atop pizza shell and sprinkle with mozzarella cheese.
- Arrange selected veggies atop cheese.
- Sprinkle with basil and parmesan cheese.
- Place pizza on pizza pan or a sheet of aluminum foil and place on gas grill over medium low heat.
- If using a charcoal grill, make sure you are at least 6 inches from coals.
- Cover grill and cook for about 8 minutes or until cheese is melted.
Nutrition Facts : Calories 136.6, Fat 8.6, SaturatedFat 5, Cholesterol 29, Sodium 358.6, Carbohydrate 5, Fiber 1, Sugar 1.2, Protein 9.7
GRILLED VEGGIE PIZZA
Make and share this Grilled Veggie Pizza recipe from Food.com.
Provided by Sweet Potato Soul
Categories Vegan
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the water, yeast, and sugar in a glass bowl, and stir well.
- Mix the flour and salt together in a mixing bowl.
- Make a well in the center of the bowl and pour in the yeast water.
- Stir well with a wooden spoon, and then knead the dough with your hands.
- Transfer the dough onto a floured workspace, and knead lightly to form the dough into a ball.
- Place the dough ball into another mixing bowl coated in a light layer of olive oil.
- Cover the mixing bowl with plastic wrap, or an equivalent to seal, and set aside for one hour to let the dough rise.
- Meanwhile prep your topping ingredients.
- Once the dough has nearly tripled in size, remove it from the mixing bowl, and knead it into a ball again.
- Cut the ball in half or quarter, and form them into smaller balls.
- Place each ball onto a plate, and cover with a slightly damp and clean kitchen towel. Allow to set for 10 minutes.
- Preheat the grill or oven to 500°.
- Flatten the dough into a thin pizza crust shape. The thinner the better.
- Top with your pizza topping: sauce, of course, always goes first.
- Transfer it to a hot and lightly greased grill and grill for 10-15 minutes. If baking, place the dough onto cornmeal (to prevent sticking), and bake for 10-15 minutes.
Nutrition Facts : Calories 369, Fat 13.4, SaturatedFat 1.9, Sodium 1001.5, Carbohydrate 56.5, Fiber 9.6, Sugar 4.1, Protein 11.7
GRILLED VEGGIE PIZZA
I made this up tonight with the left over produce from my Mom's birthday dinner. I used just a standard bread machine recipe for the dough, but added 2 Tbsp herbs De Provence. The white sauce was Darlene Summers' #21301 with added garlic and tarragon, about 3cloves of the first, 1Tbsp of the second. It might also be good with a whole wheat crust or even a sweet dough.
Provided by ldsmomcooks
Categories One Dish Meal
Time 4h8m
Yield 1-2 pizzas med or large, 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your grill to high.
- Stretch out the dough on a floured surface. roll cracker thin, you may have to cut in half to make it more manageable.
- Place dough on the center of grill and cook with the lid open for about four minutes, or until bottom browns nicely and large bubbles appear. (better pop these).
- Flip dough over and cook for two minutes on the other side.
- Arrange all ingredients on the more well done side of the dough in the order listed.
- Place the pizza back on the grill and cover. Cook for about two minutes or until cheese melts.
- If desired, you may place the finished pizza under your oven's broiler for one minute to wilt the greens and brown the feta.
Nutrition Facts : Calories 381.6, Fat 27.8, SaturatedFat 14.9, Cholesterol 84.1, Sodium 867.3, Carbohydrate 9.2, Fiber 0.6, Sugar 4.5, Protein 23.8
FRENCH BREAD PIZZA (VEGETARIAN)
Pizza slices for those who like tofu, sounds very good, haven't tried this, but saw it in the local newpaper and thought someone out there might enjoy it.
Provided by Derf2440
Categories Spreads
Time 30m
Yield 12 slices
Number Of Ingredients 10
Steps:
- Preheat oven to 450f degrees.
- Cut bread loaf in half widthwise, then each half again lengthwise to create 4 roughly equal pieces.
- Place the bread, cut side up, on a dry baking sheet.
- Place remaining ingredients in a food processor or blender, blend until they form a smooth paste.
- Spread the mixture evenly over the bread.
- Bake until tofu mixture is hot and bread toasted, about 10 to 15 minutes.
- Cut each pizza into individual slices.
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