Lunch: Grilled Pizza with Greens & Tomatoes Recipe

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat 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 °)

Instructions

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.
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.
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 piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover with plastic wrap and let rest 10 minutes.
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.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Carefully invert pizza crusts onto 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.
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.

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