whole wheat pizza {made on the grill}

Summer has officially come to an end as evident by the mass amount of pumpkin and fall goodies!

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No complaints here! I am very ready for fall! My bucket list includes:  apple picking, making chili, carving pumpkins, drinking pumpkin beer and cider, and good old fashioned family time.

Last week I headed back to LA for a special someone’s birthday! My Dad’s!

I started throwing ideas around of a fun meal and thought that pizza on the grill was the perfect way to celebrate a birthday and the end of summer!

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I love getting the whole wheat dough from Trader Joe’s (along with everything else in my pantry 🙂 ) The dough is only about $1.19 a bag and it is really convenient and tastes great! I was able to serve about five people with two bags of dough.

Rolling out the dough:

The trick with this dough is to really let it rest for the recommended 20 minutes before rolling it out.  I usually let it sit for closer to 30 minutes to ensure that the yeast had plenty of time to fluff up the dough.

Once it has rested, lightly flour a large cutting board and begin to stretch out the dough. If you don’t have a rolling pin, you can easily use an old wine bottle and your fingers!

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Once the dough is completely rolled out, apply olive oil liberally to one side and place on the preheated barbecue.   I also applied some crushed garlic to the olive oiled side.  Place the olive oiled side down on the hot grill (make sure it is oiled thoroughly so that it doesn’t stick to the grill).  Cook one side thoroughly and have your desired toppings ready to put on once you flip it!

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You want to make sure the grill isn’t too hot otherwise the toppings won’t cook and the dough will burn! Slow and steady!

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Vegetable Greek Pizza: Put as much of the toppings as you would like!

-one bag of Trader Joe’s whole wheat pizza dough (found in the refrigerated section)

-marinated artichoke hearts

-mozzarella cheese

-feta cheese

-thinly sliced roma tomatoes

-thinly sliced orange bell pepper

I didn’t put any sauce on the Greek pizza because I thought that the garlic, olive oil, and the marinated artichokes as the base would be enough.  It definitely was tasty without the sauce, but you could add a marinara dipping sauce on the side!

Layer the marinated artichoke hearts on the dough and spread out the tomatoes and bell pepper.  Sprinkle the mozzarella and feta cheeses over the top.  Cook just until the cheese bubbles!

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Barbecue Chicken Pizza:

-one bag of whole wheat Trader Joe’s dough

-green onions, diced

-red onion, diced

-spinach

-pre-grilled chicken, shredded

-barbecue sauce for the base

-mozzarella cheese

On the cooked side, spread the barbecue sauce the completely cover the dough. Sprinkle the spinach, then shredded chicken, red and green onions.  Sprinkle mozzarella cheese completely over the top.  Cook just until the cheese bubbles!

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Slice and serve immediately!

Enjoy!

-K

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