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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 268.4
  • Total Fat: 12.3 g
  • Cholesterol: 12.5 mg
  • Sodium: 695.7 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 11.0 g

View full nutritional breakdown of Grilled Greek Pizza calories by ingredient
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Grilled Greek Pizza

Submitted by: COPPERHEAD71
Grilled Greek Pizza

Introduction

For a video demonstration of this recipe, and many other delicious dishes, "like" me on Facebook at http://www.facebook.com/ColleensKitchen1 For a video demonstration of this recipe, and many other delicious dishes, "like" me on Facebook at http://www.facebook.com/ColleensKitchen1
Number of Servings: 3

Ingredients

    6 oz. Trader Joe's Whole Wheat Pizza Dough - divided into three 2-oz. pieces
    1 baby zucchini, sliced
    1/2 small red onion, quartered and sliced
    1 tbsp olive oil
    1 tsp red wine vinegar
    1/4 tsp fine sea salt
    1/4 cup sundried tomatoes (dried, not packed in oil), chopped
    6 Greek kalamata olives, chopped
    1 clove garlic, pressed or finely minced
    1.5 oz. shredded part-skim mozzarella cheese
    1.5 oz. crumbled light feta cheese
    2 tbsp chopped fresh oregano

Directions

Preheat your grill.

Roll each section of dough out as thinly as desired -- I like mine thin because it gives me more surface for toppings.

Toss the zucchini and onion with 1 tsp of the olive oil and the red wine vinegar. Cook on the grill about 2 minutes each side until tender. Remove from heat.

Combine the remaining 2 tsp olive oil and garlic in a ramekin. Have all of the ingredients close by as the pizza dough cooks quickly and you'll need to assemble everything quickly.

Lay the pizza dough directly on the grill, cooking about 1-1.5 minutes per side until no longer doughy. Remove from the grill, but keep the grill heated as you'll be using it again shortly.

Brush the top of each pizza with a little of the olive oil/garlic mixture. Layer on the mozzarella cheese (0.5 oz./pizza), zucchini, red onion, sundried tomatoes, kalamata olives, feta cheese (0.5 oz./pizza), and fresh oregano on each pizza. Put on the top rack of the grill (so not directly over the flame), close the lid and cook on low for about 5 minutes until the cheese is melted. Serve immediately.

Serving Size: Makes 3 individual pizzas

Number of Servings: 3

Recipe submitted by SparkPeople user COPPERHEAD71.






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