Light the grill and create these delicious grilled pita pizzas. Now that pizza is so simple to cook, everyone may eat it hot from the grill. Do you cook chicken, burgers, and hot dogs exclusively on the grill? For a change, how about grilling pizza?
Grilled pizza is delicious! It is no better than a piping hot crust with lovely grill marks and melted gooey cheese. Everyone’s greedy hands will want to grab a slice of the grilled pita pizza:) Make plenty for a gathering because it vanishes quickly. Pita bread is used as a pizza crust in this fast-grilled pizza recipe.
You get an immediate pizza crust that won’t cling to the grill – genius: Pita bread is the ideal size for individual pizzas. You may also personalize the toppings so that everyone gets what they want.
Assume you want a traditional grilled pizza made with fresh pizza dough. When it comes to grilling pizza, I’m quite lazy, so 90 percent of the time, I create grilled pita pizza.
Grilled Pita Pizza Recipe Ingredients
- 4 6-to-8-inch pocketless pitas
- 1/2 cup ricotta cheese
- 1/4 pound part-skim mozzarella cheese, diced
- Pinch of red pepper flakes
- 3 medium tomatoes
- 1 large red onion, cut into 1-inch-thick rounds
- Kosher salt and freshly ground pepper
- 3 cups baby arugula
- 1/2 cup pitted kalamata olives, roughly chopped
- 1 tablespoon fresh rosemary, roughly chopped
- 1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
Grilled Pita Pizza Recipe Directions
The tomatoes should be cored and halved crosswise, then the juices and seeds should be squeezed into a large bowl. Whisk 1 tablespoon olive oil into the tomato juices, season with salt and pepper, and add the arugula, but don’t toss; set aside. Slice the tomatoes and toss with the olives and rosemary in a separate bowl.
The onion rounds can be grilled for 3 to 4 minutes per side until soft, then transferred to a plate and separated. Reduce the grill heat to medium. Brush the onion rounds with olive oil and season with salt. Grill for 2 to 3 minutes more than the onion rings until the onions are soft.
Place the pitas on a grill and brush both sides with olive oil. Grill until they are marked, about 2 to 3 minutes per side, and top with the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, about 2 to 3 minutes.
Add the arugula to the dressing and top with the pitas. Sprinkle with salt and red pepper flakes, and drizzle with olive oil.
For 1 pizza:
- 585 calories
- 7g sugars
- 6g fiber
- 15g protein
- 34g fat (8g saturated fat)
- 15mg cholesterol
- 1336mg sodium
- 50g carbohydrate
Cooking Time and Yields
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 4 servings
Do you love pizza? I know you do 🙂 Here is more Pizza recipe for you