Grilled Salad Pizza

Grilled Salad Pizza Recipe
Becky Luigart-Stayner; Jan Gautro
A great way to get a cool, crisp salad and cheese pizza all in one. If you have a square grill pan, roll the dough into a square for a better fit.


4 servings (serving size: 2 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 357
Caloriesfromfat 25 %
Fat 9.8 g
Satfat 3.3 g
Monofat 4.4 g
Polyfat 1.1 g
Protein 15.5 g
Carbohydrate 53.5 g
Fiber 3.8 g
Cholesterol 13 mg
Iron 4.2 mg
Sodium 572 mg
Calcium 269 mg


1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100° to 110°)
3 1/2 teaspoons olive oil, divided
1 2/3 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
2 1/2 cups coarsely chopped trimmed arugula (about 4 ounces)
1 1/2 cups chopped seeded tomato
1/4 cup chopped fresh basil
2 teaspoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 (14-ounce) can artichoke hearts, drained and chopped


Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Stir in 1 1/2 teaspoons oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Roll each half into a 9-inch circle on a floured surface.

Heat a grill pan coated with cooking spray over medium heat. Place one dough portion on pan; cook 10 minutes. Turn dough over; sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Cook 10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses.

Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2 cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.

March 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note