Smoky Grilled Pizza with Greens & Toma­toes

Taste of Home - - Cook Smart -

This smoky grilled pizza scores big with me for two rea­sons. It en­cour­ages my hus­band and son to eat greens, and it show­cases fresh pro­duce. —Sarah Gray, Erie, CO

Prep: 15 min. + ris­ing • Grill: 10 min • Makes: 2 piz­zas (4 slices each)

3 cups all-pur­pose flour 2 tsp. kosher salt

1 tsp. ac­tive dry yeast 3 Tbsp. olive oil, di­vided

1¹ ₄ to 1¹ ₂ cups warm wa­ter

(120° to 130°)

TOP­PING

2 Tbsp. olive oil

10 cups beet greens,

coarsely chopped

4 gar­lic cloves, minced 2 Tbsp. bal­samic vine­gar ³₄ cup pre­pared pesto

³₄ cup shred­ded Ital­ian

cheese blend

¹₂ cup crum­bled feta cheese 2 medium heir­loom

toma­toes, thinly sliced ¹₄ cup fresh basil leaves,

chopped

1. Place flour, salt and yeast in a food pro­ces­sor; pulse un­til blended. While pro­cess­ing, add 2 Tbsp. oil and enough wa­ter in a steady stream for dough to form a ball. Turn the dough onto a floured sur­face; knead un­til smooth and elas­tic, 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 1¹₂ hours.

3. Punch down dough. On a lightly floured sur­face, di­vide dough into two por­tions. Press or roll each por­tion into a 10-in. cir­cle; place each on a 12x12-in. piece of greased foil. Brush tops with re­main­ing 1 Tbsp. oil. Cover with plas­tic wrap; let rest 10 min­utes.

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

5. Care­fully in­vert pizza crusts onto oiled grill rack; re­move foil. Grill, cov­ered, over medium heat un­til the bot­toms are lightly browned,

3-5 min­utes. Turn; grill un­til sec­ond side be­gins to brown, 1-2 min­utes.

6. 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.

Per slice: 407 cal., 20g fat (5g sat. fat), 11mg chol., 1007mg sod., 44g carb.

(3g sug­ars, 4g fiber), 11g pro.

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