Grilled Tomato Pizza with Herb Oil
Herb Oil:
10 large, fresh basil leaves
6 large sage leaves
1/4 c fresh oregano leaves
2 large garlic gloves
2/3 c olive oil
1/2 tsp. salt
Pizza Topping:
2 small onions
Parmesan cheese
shredded low-fat mozzarella cheese
3 large tomatoes, sliced or diced
Note: You can use any or all of your favorite toppings, and you can grill vegetables like onions, bell peppers, zucchini, beforehand or saute some chicken sausage in a skillet and set aside until ready to use.
Pizza Crust:
Store bought pizza dough such as Boboli, flatbread or Wegman's brand whole wheat pizza dough. To make the herb oil, place the herbs in a food processor.
While the machine is running, drop garlic through feed tube to mince. Add oil and salt to the mix. Transfer herb oil to a small bowl.*
To make the pizza topping, slice onions and/or any veggies you are using. Slice and/or dice the tomatoes and toss with 1 1/2 Tbsp. of the herb oil.
Note: All of the above can be prepared up to 6 hours ahead. Cover tomatoes, oil, onions and cheese separately and refrigerate until ready to use.
Prepare grill and maintain at medium heat. Place whatever you are using for the pizza crust on grill and toast, face down, until just brown, about 2 minutes. Transfer the crust to a sheet of aluminum foil, grilled side up. Stir and evenly brush herb oil on top of the crust and top with you desired toppings - veggies and tomatoes first, meat and then the cheese. Transfer back to the grill, cover and cook until cheese melts, about 2-3 minutes. Remove from grill, dab with more herb oil and serve.
*Not all of the oil needs to be used for this recipe so the rest can be saved and used at a later date.
10 large, fresh basil leaves
6 large sage leaves
1/4 c fresh oregano leaves
2 large garlic gloves
2/3 c olive oil
1/2 tsp. salt
Pizza Topping:
2 small onions
Parmesan cheese
shredded low-fat mozzarella cheese
3 large tomatoes, sliced or diced
Note: You can use any or all of your favorite toppings, and you can grill vegetables like onions, bell peppers, zucchini, beforehand or saute some chicken sausage in a skillet and set aside until ready to use.
Pizza Crust:
Store bought pizza dough such as Boboli, flatbread or Wegman's brand whole wheat pizza dough. To make the herb oil, place the herbs in a food processor.
While the machine is running, drop garlic through feed tube to mince. Add oil and salt to the mix. Transfer herb oil to a small bowl.*
To make the pizza topping, slice onions and/or any veggies you are using. Slice and/or dice the tomatoes and toss with 1 1/2 Tbsp. of the herb oil.
Note: All of the above can be prepared up to 6 hours ahead. Cover tomatoes, oil, onions and cheese separately and refrigerate until ready to use.
Prepare grill and maintain at medium heat. Place whatever you are using for the pizza crust on grill and toast, face down, until just brown, about 2 minutes. Transfer the crust to a sheet of aluminum foil, grilled side up. Stir and evenly brush herb oil on top of the crust and top with you desired toppings - veggies and tomatoes first, meat and then the cheese. Transfer back to the grill, cover and cook until cheese melts, about 2-3 minutes. Remove from grill, dab with more herb oil and serve.
*Not all of the oil needs to be used for this recipe so the rest can be saved and used at a later date.
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