DON’T HAVE TIME TO MAKE YOUR OWN PIZZA DOUGH TONIGHT? TRY THIS RECIPE WITH STORE MADE PIZZA DOUGH – JUST WATCH THE SUGAR CONTENT. TOO MUCH SUGAR IN YOUR PIZZA DOUGH CAUSES IT TO BURN QUICKLY OVER THE OPEN FLAMES OF A GRILL.
Contents
INGREDIENTS
- ▢1 RECIPE PIZZA DOUGH <– I LOVE THIS ONE
- ▢4 STRIPS BACON
- ▢1/3 ONION CHOPPED
- ▢1/2 RED PEPPER SEEDED AND SLICED
- ▢1/2 GREEN PEPPER SEEDED AND SLICED
- ▢3 CLOVES GARLIC MINCED
- ▢1 TBS OLIVE OIL
- ▢3/4 CUP PIZZA SAUCE
- ▢PEPPERONI SLICED
- ▢1/2 CUP MUSHROOMS SLICED
- ▢PESTO <– MAKE YOUR OWN – SO EASY – SO DELICIOUS!
- ▢1/2 CUP FRESH CHERRY TOMATOES
- ▢4 OZ MOZARELLA SHREDDED
- ▢6 OZ FRESH BURRATA
- ▢FRESH BASIL FOR GARNISH
INSTRUCTIONS
- Prep your grill for cooking. If using charcoal, get the coals going or preheat your gas grill.
- In a skillet over medium high heat, fry the bacon until crispy. Drain and allow to cool on a towel lined plate.
- In the same pan, toss the peppers and onions until tender. Add the garlic and cook 30 seconds longer. Remover from heat and set aside.
- Roll out the dough, one at a time, and allow to rest for a few minutes to hold it’s shape without pulling pack.
- Brush oil over the dough and grill, oil side down
- Toss the dough onto the grill and grill for 2-4 minutes. Flip and quickly spoon a few tablespoons of pizza sauce over the dough.
- Top the pizza with half of the sauteed veggies, fresh pepperoni slices, 2 pieces of bacon, crumbled, fresh burrata dollops and a sprinkle of mozzarella.
- With the lid closed, cook 5 to 6 minutes longer, allowing the cheese to melt.
- Carefully remove from heat. Sprinkle the pesto and fresh basil over the pizzas immediately.
- Allow the pizza to sit for a few minutes before slicing to serve.
NUTRITION
Calories: 944kcal | Carbohydrates: 28g | Protein: 42g | Fat: 75g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 2266mg | Potassium: 1341mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3679IU | Vitamin C: 143mg | Calcium: 637mg | Iron: 4mg
