Saturday, June 2, 2012

Grilled pizzas with spinach, artichoke hearts and olives

Ever since we made the grilled kale/sweet potato/pesto pizzas from Chloe's Kitchen I've been wanting to try grilling other kinds of pizzas. Last night I got my chance! We just recently purchased a chest freezer for our basement (hooray for stocking up on foods!) and I was cleaning out our freezer and found some leftover naan dough- basically, pizza dough. I decided use it to make.... grilled pizzas! Michael and I are going away soon and I didn't want to get a lot of stuff at the store so I also checked out our cabinets and fridge and found some perfect toppings for this pizza. I pulled out another container of mom's tomato sauce and we were good to go! I also found a great recipe for a cheesy sauce on Oh She Glows which we drizzled on top of the pizzas. Don't be afraid to try this sauce- it's so easy to make and it does add a nice cheesy topping for the pizza. We'll be using it again on pizzas and definitely over pasta for a quick and easy mac and cheese.


pizza dough, rolled into individual-sized pizzas, about the thickness of a tortilla
toppings of choice- we used:
tomato sauce
minced garlic
sautéed spinach and onions
artichoke hearts

1. Get toppings ready. 

2. Pre-heat the grill. Roll out the pizza dough into thin, tortilla-like crusts and brush both sides with olive oil.

3. Be sure all your toppings are ready. Bring them outside with the prepared pizza dough. You might want to line the toppings up as on an assembly line. The grilling process is really fast!

4. Place each dough tortilla shape on the grill and grill for a few minutes on one side, until there are grill marks on the bottom. Flip over and quickly add the desired toppings while the uncooked side of the dough gets cooked. This happens really fast so do be sure to be quick but careful. I couldn't get a picture of this process but it's not difficult- just make sure all your toppings are ready to go on the pizza. We did our toppings in the following order: tomato sauce, garlic, spinach/onion mixture, olives, artichoke hearts, cheese sauce.

5. The pizza is done when the bottoms have grill marks on them. Really, they're probably done about a minute after you put all the toppings on. The dough was crispy and the toppings were gooey and zingy- a very nice way to enjoy a pizza!

The results were amazing! Michael even liked eating his as a pizza taco:)

And for the Estes fans out there- here's what she was doing while I was cooking: patiently waiting for her dinner.

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