Name: Smoky Grilled Pizza with Greens & Tomatoes
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 3 cups all-purpose flour -; 2 teaspoons kosher salt -; 1 teaspoon active dry yeast -; 3 tablespoons olive oil, divided -; 1-1/4 to 1-1/2 cups warm water (120° to 130°) -; Topping: -; 2 tablespoons olive oil -; 10 cups beet greens, coarsely chopped -; 4 garlic cloves, minced -; 2 tablespoons balsamic vinegar -; 3/4 cup prepared pesto -; 3/4 cup shredded Italian cheese blend -; 1/2 cup crumbled feta cheese -; 2 medium heirloom tomatoes, thinly sliced -; 1/4 cup fresh basil leaves, chopped -

Smoky Grilled Pizza with Greens & Tomatoes

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Smoky Grilled Pizza with Greens & Tomatoes

1. 3 cups all-purpose flour -

2. 2 teaspoons kosher salt -

3. 1 teaspoon active dry yeast -

4. 3 tablespoons olive oil, divided -

5. 1-1/4 to 1-1/2 cups warm water (120° to 130°) -

6. Topping: -

7. 2 tablespoons olive oil -

8. 10 cups beet greens, coarsely chopped -

9. 4 garlic cloves, minced -

10. 2 tablespoons balsamic vinegar -

11. 3/4 cup prepared pesto -

12. 3/4 cup shredded Italian cheese blend -

13. 1/2 cup crumbled feta cheese -

14. 2 medium heirloom tomatoes, thinly sliced -

15. 1/4 cup fresh basil leaves, chopped -

How to cook deliciously - Smoky Grilled Pizza with Greens & Tomatoes

1. Stage

Place flour, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream for dough to form a ball. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.

2. Stage

Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours.

3. Stage

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 and let rest 10 minutes.

4. Stage

For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir until tender, 3-5 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar.

5. Stage

Carefully invert pizza crusts onto oiled grill rack; remove foil. Grill, covered, over medium heat until bottoms are lightly browned, 3-5 minutes. Turn; grill until second side begins to brown, 1-2 minutes.

6. Stage

Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat until cheese is melted, 2-4 minutes. Sprinkle with basil.