Photo: Chad Montano
Individual Grilled Pizzas (Pizzette alla Griglia)
17 ingredients
Serves 4.
openrecipes
When cooked on an outdoor grill, pizza emerges with a wonderfully smoky flavor, reminiscent of pizza baked in a wood-burning oven.
Estimated Nutrition (whole recipe, rough)
912
Calories
31g
Protein
33g
Fat
123g
Carbs
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Arugula | 1 cup (20g) | 5 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pizza | not in our table | 0 |
| Semolina | not in our table | 0 |
| Water | not in our table | 0 |
| Gouda | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the pizza dough;
- 2 3/4 cups bread flour, plus more for dusting
- 1/4 cup semolina flour
- 2 tsp. rapid-rise yeast
- 1 1/2 tsp. fine sea salt
- 1 cup warm water (100° to 110°F)
- 3 Tbs. extra-virgin olive oil, plus more for greasing
- Vegetable oil for greasing
- Semolina flour or unbleached all-purpose flour for dusting
- Extra-virgin olive oil for brushing and drizzling
- 3 cups shredded Fontina Val d’Aosta, Cacio di Roma, goat’s milk Gouda or other melting cheese
- 2 ripe summer tomatoes, thinly sliced
- 1 small red onion, halved and cut into paper-thin slices
- 1 cup pitted Gaeta or Kalamata olives, halved
- 2 cups wild or baby arugula
- 1/2 cup finely shredded fresh basil
- Fine sea salt, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes