Grilled Pizza with Tomatoes, Basil, and Artichokes (Dave Lieberman) Recipe

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Grilled Pizza with Tomatoes, Basil, and Artichokes (Dave Lieberman)
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Ingredients
8
Count
Nutrition
49
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Heat a grill pan over medium-high heat until very hot, about 4 minutes. On a lightly floured surface, roll dough into a 7 by 14-inch oval.
  2. Lightly brush both sides of the dough with olive oil and place on hot grill. Grill until lightly charred and the dough begins to puff up, 2 to 4 minutes. Flip dough and grill on the second side until charred and just cooked, 2 minutes. Remove pizza from grill and set aside.
  3. In a medium mixing bowl, combine the tomatoes, basil, artichokes, and just enough of the artichoke marinade to coat the mixture. Toss gently and scatter over the pizza. Top with basil, Parmesan, and season with salt and pepper, to taste. Serve immediately.
  4. Cook's Note: If grilling outdoors, roll pizza into a circle or oval about 1/3-inch thick.
  5. Basic Pizza Dough
  6. 1 package active dry yeast
  7. 3/4 cup warm water, about 110 degrees F
  8. 1 teaspoon sugar
  9. 1 tablespoon extra-virgin olive oil
  10. 1 3/4 cups all-purpose flour, plus extra for kneading
  11. 1 teaspoon salt
  12. In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
  13. In a large mixing bowl, whisk together flour and salt.
  14. With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
  15. Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
  16. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
  17. Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
  18. Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
  19. Yield: 2 dough balls
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 49.31 Kcal (206 kJ)
Calories from fat 22.61 Kcal
% Daily Value*
Total Fat 2.51g 4%
Cholesterol 5.56mg 2%
Sodium 135.15mg 6%
Potassium 25.34mg 1%
Total Carbs 3.5g 1%
Sugars 1.71g 7%
Dietary Fiber 0.25g 1%
Protein 3.11g 6%
Vitamin C 0.6mg 1%
Iron 0.1mg 1%
Calcium 100.7mg 10%
Amount Per 100 g
Calories 92.74 Kcal (388 kJ)
Calories from fat 42.53 Kcal
% Daily Value*
Total Fat 4.73g 4%
Cholesterol 10.46mg 2%
Sodium 254.19mg 6%
Potassium 47.66mg 1%
Total Carbs 6.59g 1%
Sugars 3.21g 7%
Dietary Fiber 0.48g 1%
Protein 5.85g 6%
Vitamin C 1.2mg 1%
Iron 0.2mg 1%
Calcium 189.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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