Best Grilled Pizza With Grilled Red Onions And Feta Recipes

GRILLED GREEK PIZZA

Grilled Greek Pizza image

Feta, olives, tomatoes and garlic combine for a taste of Greece in your backyard!

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons olive or vegetable oil
1/8 teaspoon salt
6 drops red pepper sauce
1 clove garlic, finely chopped
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
3 green onions, sliced (3 tablespoons)
2 medium tomatoes, seeded, coarsely chopped (1 1/2 cups)
1/3 package (48-oz size) frozen pizza dough & Italian bread (1 loaf), thawed
1 cup shredded mozzarella cheese (4 oz)
1/2 cup crumbled feta cheese (2 oz)
10 kalamata olives, cut in half, pitted

Steps:

In small bowl, mix oil, salt, pepper sauce and garlic; reserve 1 tablespoon. To remaining oil mixture, add basil, onions and tomatoes; toss. Cover; let stand at room temperature 30 minutes.
Heat gas or charcoal grill. Divide dough in half. On floured surface, roll each half into 8-inch round. Place dough rounds on grill over medium heat. Cover grill; cook 1 to 2 minutes or until bottoms of crusts begin to brown.
Remove crusts from grill, and place browned sides up on ungreased cookie sheet. Brush reserved oil mixture evenly over crusts. Top with tomato mixture, cheeses and olives.
Slide pizzas from cookie sheet onto grill. Cover grill; cook 2 to 4 minutes or until bottoms of crusts are brown and cheese is melted. (If crusts brown too quickly, place a piece of foil between crusts and grill.)

Nutrition Facts : Calories 560, Carbohydrate 63 g, Cholesterol 30 mg, Fat 3, Fiber 4 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 4 g, TransFat 1 g

GRILLED PEPPER AND RED-ONION PIZZAS

Grilled Pepper and Red-Onion Pizzas image

On a hot grill these pizzas cook up quick. Grilling them one at a time ensures just the right amount of char on each.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 35m

Number Of Ingredients 10

Ingredients

2 medium bell peppers, cut lengthwise into eighths
1 medium red onion, cut into 1/2-inch rounds
2 tablespoons extra-virgin olive oil, plus more for brushing
1 log (6 ounces) fresh goat cheese, room temperature
3/4 cup finely grated Parmesan
1 teaspoon lemon zest, plus 1 teaspoon juice
1 pound store-bought pizza dough, divided into 4 pieces
Coarse salt and freshly ground pepper
1 cup arugula
Red-pepper flakes, for serving

Steps:

Heat grill to medium-high. Toss peppers and onion with 1 tablespoon oil; grill, flipping once, 7 to 10 minutes. Combine goat cheese, Parmesan, lemon zest, and 2 teaspoons oil.
Generously brush a rimmed baking sheet with oil. Stretch one piece of dough into an 8-inch oval on sheet. Brush top with oil; season with salt. Brush grates with oil. Grill pizza, top-side down, until bubbles form, 1 to 2 minutes. Flip; dollop with a quarter of cheese mixture, peppers, and onion. Grill, moving occasionally with tongs, until cheese melts and bottom is crisp, 1 to 2 minutes. Repeat with remaining dough. Toss arugula with lemon juice and remaining 1 teaspoon oil; season with salt and pepper. Top pizzas with arugula and sprinkle with red-pepper flakes; serve.