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Prep Time: 240 Minutes Cook Time: 8 Minutes |
Ready In: 248 Minutes Servings: 8 |
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I made this up tonight with the left over produce from my Mom's birthday dinner. I used just a standard bread machine recipe for the dough, but added 2 Tbsp herbs De Provence. The white sauce was Darlene Summers' #21301 with added garlic and tarragon, about 3cloves of the first, 1Tbsp of the second. It might also be good with a whole wheat crust or even a sweet dough. Ingredients:
1 1/2 lbs basic pizza dough (bread machine) |
2 cups garlic tarragon white sauce |
2 lbs shredded mozzarella cheese |
1 cup caramelized vidalia onion |
2 tablespoons chopped fresh dill |
1 small tomato, diced |
1 cup chopped beet leaf |
1/2 cup chopped baby arugula |
2/3 cup feta |
Directions:
1. Preheat your grill to high.
2. Stretch out the dough on a floured surface. roll cracker thin, you may have to cut in half to make it more manageable.
3. Place dough on the center of grill and cook with the lid open for about four minutes, or until bottom browns nicely and large bubbles appear. (better pop these).
4. Flip dough over and cook for two minutes on the other side.
5. Arrange all ingredients on the more well done side of the dough in the order listed.
6. Place the pizza back on the grill and cover. Cook for about two minutes or until cheese melts.
7. If desired, you may place the finished pizza under your oven's broiler for one minute to wilt the greens and brown the feta.
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