Grilled Pizzas (Version 2)

Each Serves 1

Cheesy Garlic Bread
1 teaspoon olive oil
1 clove garlic, mashed and minced
2 tablespoons (1/2 ounce) shredded mozzarella cheese

Bacon Cheeseburger Pizza
One half of a large hamburger bun
1 tablespoon tomato paste
1 slice medium onion, grilled
1 ounce browned ground beef
1 slice cheddar cheese

Reuben Pizza
One half of a large hamburger bun
1 tablespoon low fat mayonnaise
1 teaspoon prepared horseradish
1 ounces deli corned beef
2 tablespoons sauerkraut
1 slice Swiss cheese

Philly Cheesesteak Pizza
One half of a large hamburger bun
1 teaspoon olive oil
Your preferred herb blend (I used Penzey’s Sunny Paris.)
2 ounces sliced beef
1 ounce fire-roasted sweet bell peppers
1 slice medium onion, grilled
2 tablespoons (1/2 ounce) shredded mozzarella cheese

Chicken-Basil Sausage Pizza
One half of a large hamburger bun
1 tablespoon tomato paste
1/2 of cooked chicken sausage (Al Fresco All Natural Sun-Dried Tomato is great), sliced
1 slice medium onion, grilled
2 tablespoons shredded mozzarella

Pepperoni Pizza
One half of a large hamburger bun
1 tablespoon tomato paste
Your preferred herbs (I used Penzey’s Tuscan Sunset.)
7 slices pepperoni
2 tablespoons shredded mozzarella


  1. Preheat grill on high for 10 minutes.
  2. For each pizza, spread the sauce/oil on the bun, and then top with the ingredients in that order.
  3. Place on grill, over indirect heat (only half the burners on–pizzas go over the cold burners.)
  4. Grill until the cheese gets melted.

Nutritional data:
               Cheesy      Bacon     Reuben     Philly   Chicken   Pepperoni
                 Bread     Cheese                                  Sausage        

Calories       146          292          317          215        182           143

Fat:             7.8g         15.3g       21.6g         9.8g      6.4g           7.2g
Sat fat:        2.2g              8g         7.5g         2.9g      2.5g          3.1g
Chol:        7.5mg         55mg        50mg      43mg     40mg        19mg
Sodium:   223mg       356mg      907mg     295mg   434mg      359mg
Carbs:       14.6g         2 1.2g       17.3g       14.7g       18g        13.2g
Fiber:          0.4g              2g            2g         1.2g      1.9g          1.3g
Protein:          5g         17.4g           12g       17.4g    12.6g          6.3g

From the top center, moving clockwise:  Cheesy Garlic Bread, Bacon Cheeseburger, 
Reuben, Philly Cheesesteak, Chicken Sausage, Pepperoni.

How to grill an onion slice:

Slice onion thickly. Slide a skewer through as shown. Brush with a bit of oil. Grill until finished.

Tasting notes:

  1. The Cheesy Garlic bread needed more garlic and maybe a bit more cheese.
  2. The Reuben was killer!
  3. The rest were all very good and simple.
  4. I found that toasting the bread before making the pizza (as in the previous recipes) is an unnecessary step.
  5. Using hamburger buns in this manner will allow everyone to make their own pizza exactly as they want it (or them?) All it will take is a supply of sauces and various toppings for a very simple pizza party.

Grilled French Bread Pizzas–Four Ways

Grilled French Bread Pizzas, Four Ways
Each pizza serves 2 or more, depending on if used as a meal or appetizer

French bread loaf, 12 inches (approximately)
Your choice of toppings (your options are infinite.) I used (from top to bottom):

Cheesy Garlic Bread
1 tablespoon olive oil
1 large garlic clove, crushed and minced
1/4 cup (1 ounce) shredded mozzarella

Bacon Cheeseburger Pizza
1 tablespoon bacon grease (you can use olive oil if you prefer)
2 tablespoon tomato paste
4 ounces ground beef, cooked
2 strips bacon, cooked and chopped
2 slices cheddar cheese (sharp if possible) or 2 ounces shredded

Olive, Mushroom & Spinach Pizza
1 tablespoon olive oil
1 large garlic clove, crushed and minced
1/2 can (4 ounce can) mushrooms (I use Pennsylvania Dutch brand, no added salt)
4 green olives, sliced thinly
4 Kalamata olive, sliced thinly
1 ounce fresh baby spinach, chopped finely
1 ounce (1/4 cup) shredded mozzarella

Mushroom & Swiss Pizza
1 tablespoon olive oil
1 large garlic clove, crushed and minced
8 ounces fresh crimini mushrooms, sliced
1/2 medium onion, sliced
2 slices Swiss cheese (or 2 ounces)

The instructions are basically the same for each and only vary with the difference in toppings.

  1. Preheat your grill in high, or set your oven’s broiler on high.
  2. Cut the loaf in half, lengthwise. 
  3. Carefully remove as much the bread from the cut face of each half, creating a long bowl for the crust. When finished, each shell should weight about 2 or 2.5 ounces. (Save the removed bread to make bread crumbs, if you want.)
  4. Evenly spread the oil (or bacon grease) over the cut surface (not the crust). Spread garlic if the recipe calls for it.
  5. Prepare all fillings. If you didn’t cook the ground beef specifically for this recipe, warm it in a microwave oven in a skillet on the stove. (Do the same for the bacon.) Slice and chop all ingredients, and pre-measure the cheeses if needed.
  6. For the mushroom filling, preheat a nonstick skillet. Add a bit of cooking spray. Saute the onions and mushrooms until everything is softened the the mushrooms have released their water.
  7. When all toppings are ready, take the bread to the grill. Turn the heat to low and lay them, cut side DOWN, on the grill. Don’t walk away. The crusts go from raw to crispy to burned with very little time in between those stages. (Mine were getting close to burnt!)  This will take 1-2 minutes. If you are using your broiler, place them cut side UP, and give them the same 1-2 minutes. The idea is to crisp the crust, and help it resist absorbing any juices from the fillings and getting soggy.
  8. Take the crusts back to your work area. Fill the crusts in the order that they are given.
  9. Return the pizzas to the grill or broiler (in both cases, cut side UP.) 
  10. Remove when the cheese is melted.
  11. Let rest briefly, then cut and serve.
Nutritional data (per half of one pizza):
             Cheesy Bread    Bacon-Cheese  Olive & Spinach   Mush & Swiss
Calories       160                     322                    202                       245
Fat:             9.4g                     19g                 12.5g                    13.3g
Sat fat:        2.4g                    9.1g                   2.6g                      5.1g
Chol:        7.6mg                  54mg                7.5mg                    20mg
Sodium:   227mg                328mg                550mg                  209mg
Carbs:       14.4g                  17.9g                  16.9g                       22g
Fiber:          0.4g                    1.1g                   1.5g                      1.5g
Protein:       5.2g                  19.1g                    6.6g                    11.2g
Note: This is my first attempt at these recipes, and I liked the crispy crust. At Tammy’s request, I will try these techniques again, but not toast the bread initially for a softer crust. I will also use some different fillings (yet to be decided.) I will post the results here, later this week.

Crimini, Onion and Bleu Cheese Pizza

Crimini, Onion and Bleu Cheese Ultra-Thin Pizza
Serves 2

1.  Preheat oven as directed on the package.

2.  Slice one-half Vidalia onion into 1/8 inch thick slices, and then quarter those.
3.  Clean and slice 8 ounces crimini mushrooms.
4.  Heat a 10″ non-stick skillet over med-high heat. Spray with cooking spray, add onions.
5.  Saute onions until golden brown and caramelized (6-10 minutes.) In the last minute, add 2-4 cloves smashed and minced garlic.  Remove from heat, cover to keep warm.
6.  In the same pan, heat 1 tablespoon olive oil. Add mushrooms. Toss frequently. Season with salt and black pepper to taste.  Saute until the mushrooms become soft and have released a lot of their water.
7.  While mushrooms cook, prepare the Golden Home Ultra Thin pizza crust. Evenly coat the surface with 1 tablespoon olive oil. Sprinkle evenly with 1/8 cup shredded mozzarella cheese.
8.  Layer the onions evenly over the cheese. Top with mushrooms.
9.  Evenly sprinkle 1/4 cup bleu cheese over mushrooms. (I was able to use sliced BleuJack cheese, the amounts are the same.)
10. Bake for 8-10 minutes, until the cheese is melted and the crust is brown.

Note: In my photo, I actually have two versions. The left half is made with mozzarella replacing the bleu for my wife. The right half is made according to the above recipe.

Nutritional Data (for the bleu cheese variety)–portion size is half the pizza:
Calories:     528
Fat:           28.6g
Sat fat:        9.9g
Chol:           41mg
Sodium:     339mg
Carbs:       51.9g
Fiber:         8.1g
Protein:    19.3g

Personal Pizzas, Two Ways

Personal Pizzas, Two Ways

We woke up this morning and decided that we wanted leftover pizza for breakfast. Unfortunately, we didn’t have any. But we had some ingredients on hand and I made these. They both start with a 6 inch La Tortilla Factory Wrap. I spread one teaspoon olive oil on each and then added the various toppings.

In the background is the Mushroom, Tomato and Spinach Pizza. I layered, in this order:
4 ounces sauteed crimini mushrooms
6 cherry tomatoes, halved
5 Kalamata olives, halved
1/2 cup baby spinach, chopped
2 tablespoons shredded cheese

In the foreground I have a Mushroom, Onion and Bleu Cheese Pizza. Again, in this order:
1 ounce bleu cheese
4 ounces sauteed crimini mushrooms
1 medium Vidalia onion, sauteed with 2 ounces port wine
1 ounce bleu cheese (I was fortunate to find a mild bleu jack cheese, cut into 1 ounce slices. that made making this pizza easy.)

Sauteing onions with port is also easy. Thinly slice the onion. Heat a non-stick pan and heat 1 teaspoon olive oil. Add onions and cook over medium-high heat until they are getting translucent. Pour port in the pan, cover and cook for another 5-6 minutes, or until very soft.

Bake these pizzas on a pizza stone or other pan, at 375 for about 10-12 minutes, or until the cheese melts.

Nutritional data:
Mushroom, Tomato and Spinach Pizza
Calories:    296
Fat:                21g
Sat Fat:         6.7g
Chol:             30mg
Sodium:      848mg
Carbs:           22g
Fiber:         10.5g
Protein:     14.1g

Nutritional data:
Mushroom, Onion and Bleu Cheese Pizza
Calories:    483
Fat:            29.6g
Sat Fat:      13.4g
Chol:            60mg
Sodium:     464mg
Carbs:       32.2g
Fiber:        10.2g
Protein:       21g

Ultra-Thin Crust Veggie Pizza

“Ultra-Thin” Crust Veggie Pizza
Make 3 portions (1/3 of the pizza)

1 Ultra-thin whole wheat pizza crust
1 tablespoon olive oil
2-3 cloves garlic, crushed and minced
1 teaspoon Italian spice blend  (I used Penzey’s Tuscan Sunset.)
2 ounces finely shredded mozzarella cheese

1.  Mix garlic, spices and oil together.  Let sit for 10-15 minutes. 
2.  Spread garlic-oil mix evenly over the crust.
3.  Top with half of the mozzarella cheese.

Add your favorite ingredients.  In the picture above, I used:
1 small can mushrooms
2 tablespoons sliced black olives
10 sliced green olives
2 tablespoons red onion, minced
1 cup baby spinach, chopped
15 cherry tomatoes, sliced

4.  Place all toppings on the cheese.
5.  Top with remaining mozzarella.
6.  Place in a pre-heated oven at 425 degree, for 5-7 minutes.

Note: the label suggested 10-14 minutes in the oven.  Hah!  I checked it at 8 minutes at it was already a little too brown at the edges.  I suppose I could have avoided that by piling the topping on right to the edge, but that would defeat the idea of a light pizza.

Nutritional data:
Calories:         261
Fat:                12.7g
Sat fat:             3.2g
Chol:             14.7mg
Sodium:          484mg
Carbs:            28.8g
Fiber:               5.2g
Protein:            8.9g

(Fresh mushrooms would reduce the sodium load by 153mg per serving. But at 484mg for 1/3 of a pizza, that amount of sodium is not bad.)

Mini Veggie Pizzas!

I had some sauteed onions, mushrooms and bell peppers in the fridge that were just sitting there. I was hungry, but not sure what to make.

I preheated a pizza stone in the oven at 425.

I took a sandwich thin, opened it and spread a teaspoon of olive oil on each half. Then I crushed a clove of garlic, and divided it on each half.  On top of the garlic I layered 1/2 cup of the sauteed onions, mushrooms and bell peppers (that I had warmed in the microwave.) Finally, I placed a slice of mozzarella cheese on top.

I baked it for 10 minutes, or until golden brown.

Nutritional data (for two halves):
Calories:     386
Fat:            23.9g
Sat fat:         7.5g
Chol:            22mg
Sodium:      482mg
Carbs:        31.7g
Fiber:           6.3g
Protein:         18g

Spinach Pizza

1 Boboli Whole Wheat crust

Mix together, and spread evenly on the crust
1/4 cup sun-dried tomatoes, chopped
2 tablespoons olive oil
2 cloves garlic, crushed/minced

Layer each on top of the crust:
2 ounces shredded mozzarella cheese
1/2 cup (or more) fresh mushrooms, sliced
6 Spanish olives, chopped
6 Kalamata olives, chopped
3 ounces baby spinach, chopped
3 Tablespoons crumbled Feta cheese

Bake t 450 for 10 minutes.  I cut it into quarters for four servings.

Nutritional data (for 1/4 of the entire pizza):
Calories:    362
Fat:            13.8g
Sat fat:            3g
Chol:         11.5mg
Sodium:      656mg
Carbs:        54.4g
Fiber:           9.1g
Protein:      12.1g