Ka Grilled Veggie Pizza Recipe

Looking for an easy KA Grilled Veggie Pizza recipe? Learn how to make KA Grilled Veggie Pizza using healthy ingredients.


Submitted by liz_marie203

Makes 24 servings



King Arthur Flour's Grilled Veggie Pizza

Recipe Ingredients for KA Grilled Veggie Pizza

1 T active dry yeast
1 c water
1 1/2 t salt
1/4 c cornmeal
1/4 c Whole Wheat Flour
2 1/2 c All Purpose Flour
1 Red Bell Pepper
1 Green Bell Pepper
2 large sweet onions
6 plum tomatoes
4 T olive oil
1/2 pound mozzarella
4 T parmesan Cheese
4 T Italian Herb Seasoning Grinder

Recipe Directions for KA Grilled Veggie Pizza

  1. In a large mixing bowl, dissolve the yeast in the water. Stir in the salt, semolina flour (or cornmeal) and whole wheat flour. Add the all-purpose flour until dough forms a ball. Place the dough on a lightly floured work surface and knead until smooth, about 10 minutes. Grease a bowl, place dough in the bowl, turning to coat all sides, cover with plastic wrap, and set in a warm place to rise until doubled in bulk, about 2 hours (or less, if it's hot out).

  2. Punch dough down, and let rise again for about 40 minutes. Punch it down and divide it into four pieces. Set two of the pieces aside; roll the other two pieces into round, oval or rectangular shapes about 1/8-inch thick. As you finish rolling out pieces, set each on a cookie sheet (or piece of aluminum foil) which has been well oiled with olive oil.

  3. Heat your barbecue grill (or let it cool) to medium hot, setting the rack 3 to 4 inches above the fire. Take one of the rolled-out dough pieces and gently drape it onto the grill. After 1 minute, turn it over; it should be stiff enough to turn quite easily (if not, your grill isn't hot enough). Brush the top of the pizza with olive oil, then layer with the vegetables, then the cheese and spices, if desired. Bake an additional 5 minutes or so, or until filling is hot and cheese is melting. Move the pizza around on the grill if one side or the other starts to get too brown on the bottom. Repeat cooking process with the other pizza, then roll out and cook the remaining two pizzas. (The reasons you don't roll out all four pieces at once are, first, it's sometimes hard to find counter space to put them all; and second, you don't want the dough pieces to start rising.) Serves 4 to 8, depending on appetites.

  4. Prepare the vegetable filling the night before you're going to cook the pizzas. Generously oil two large jelly roll pans or cookie pans with olive oil. Lay the vegetables in a single layer in the pans; you may have to crowd them initially, but as they cook they'll shrink. Bake at 400F for about 1 hour, then turn off the heat and let the vegetables sit in the oven, undisturbed, overnight. The next morning they should be lightly browned, soft and pliable. Vegetables prepared this way have a concentrated taste and sweetness that's terrific. They go just as well on an antipasto platter as on pizza.

Categories

Main Dish

Nutrition Facts
Serving Size 92.9g
Amount Per Serving
Calories
125
Calories from Fat
42
% Daily Value*
Total Fat
4.7g
7%
Saturated Fat
1.7g
8%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
219mg
9%
Potassium
141mg
4%
Total Carbohydrates
15.8g
5%
Dietary Fiber
1.3g
5%
Sugars
2.3g
Protein
5.1g
Vitamin A 11% Vitamin C 35%
Calcium 9% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in cholesterol
  • High in thiamin
  • Very high in vitamin C
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