Why Haven’t You Tried Grilled Pizza Yet?
Grilled pizza may be made in a variety of ways, eight of which are amazing. Not many people are aware that their grill is capable of much more than simply cooking burgers and hot dogs. Yes, it is capable of producing pizza. Put together one of these delectable dishes for an appetizer, supper, or even dessert if you haven’t done it already.
Grilled Vegetable Pizza
Pizza with Grilled Vegetables Image courtesy of Jelly Toast Nothing quite captures the essence of summer like tomatoes and corn. Make this healthyGrilled Vegetable Pizza using your leftover vegetables (we know you have a ton) and layer them atop a crust topped with garlic-infused ricotta for a summer barbecue favorite. Advertisement Advertisement
Grilled Watermelon Pizza with Honey And Lime
Credit: Hey Grill, Here’s a Recipe for Grilled Watermelon Pizza with Honey and Lime
Grilled Paleo Pizza
Paleo Pizza on the Grill Image courtesy of Wicked Spatula It is not necessary to give up the delectableness that is grilled pizza just because you are grain free. A coconut flour crust coats the surface of this flatbread-turned-grilled Paleo Pizza, which becomes crispy on the outside and soft in the inside, much like the greatest pizza crusts. Advertisement
Grilled Cherry, Goat Cheese, and Arugula Pizza
Pizza with grilled cherries, goat cheese, and arugula (photo courtesy of Recipe Runner)
Grilled Zucchini Pizza Bites
Citation: Garnish with Lemon for the Grilled Zucchini Pizza Bites You want the flavor of pizza but don’t want the carbohydrates that come with it. Despite having all of the usual pizza toppings—sauce, mozzarella, pepperoni, and basil—these Grilled Zucchini Pizza Bites are lighter in weight than a traditional dough-based pie.
Chicken and Sundried Tomato Grilled Pizza
Grilled Pizza with Chicken and Sun-Dried Tomatoes Real Food by Dad is credited with this image. In this protein-packed Chicken and Sundried Tomato Grilled Pizza, the smokiness of the grilled crust works nicely with the savory-sweet sundried tomatoes. In addition, with three different varieties of cheese, it’s a dairy lover’s paradise. Advertisement Advertisement
Grilled Flatbread with Figs, Prosciutto And Arugula
Flatbread with Figs, Prosciutto, and Arugula, grilled on a hot grill Culinary Ginger is responsible for this image.
Grilled Strawberry, Ricotta and Nutella Dessert Pizza
Sun Diego Eats’ Dessert Pizza with Grilled Strawberry, Ricotta, and Nutella is adapted from this recipe.
The Best Grilled Pizza Recipe Ever – How to Grill Pizza!
Learn how to prepare the Best Grilled Pizza Recipe without the need of a pizza stone in this tutorial! Using handmade whole wheat pizza dough, selecting your favorite toppings, and following my tips and techniques will result in the finest grilled pizza you’ve ever tasted! Scale
- Whole Wheat Pizza Dough
- Whole Wheat Pizza Dough
- Whole Wheat Pizza Dough 1 cup tomato basil marinara sauce
- 6 oz. fresh mozzarella thinly sliced
- 1 big beef steak tomato, sliced
- 8 – 10 fresh basil leaves
- 1 large beef steak tomato, sliced
- Make your own whole wheat pizza dough at home. Using a floured surface, roll out the dough to the appropriate size. Make all of the pizza toppings and set them aside. Preheat the grill to 350-400 degrees Fahrenheit. Check to see that the grill grates have been cleaned and oiled. Using care, carefully place the rolled out pizza dough straight onto the grill grates and cover the lid. Grill for 2-3 minutes, or until the dough begins to bubble and the bottom is slightly browned but not scorched. Remove from heat and set aside. Remove off the grill, flip it over, and lay it on a cookie sheet with the grilled side facing up
- On the grilled side of your pizza, place your selected toppings on top of your pizza. Make certain that the contents are distributed evenly on the pizza dough. Transfer the topped pizza back onto the grill and seal the lid with a pizza spatula for convenience. Cook for another 5-7 minutes on the grill. Evaluating if the crust, melted cheese, and crunchy toppings are cooked through
- When done, remove off the grill and let aside for a couple of minutes before slicing and serving
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How To Grill Pizza
- Prepare the dough by rolling it out thinly on a floured surface, or by using my handmade pizza dough recipe (see recipe below). Preheat the grill and brush the grates with oil
- Cook the dough directly over the grates, covered on both sides, until grill marks emerge, then remove from the heat and sprinkle with sauce, cheese, and any desired toppings. Cook until the crust is golden brown and everything has melted, then remove it from the grill.
Tips for Perfect Pizza Dough
- Instead of plain yogurt, use Greek yogurt
- Remove any moisture from the yogurt if there is any
- I strongly recommend choosing Stonyfield Greek Yogurt because it is thicker and creamier than other types. In the event that you select a different brand, your dough may be stickier and more difficult to work with. Add additional flour or use less yogurt if your dough is sticking to your hands
- I’ve tried this with both white and whole wheat flour. Both are effective, but the white is lighter and more airy. Before frying the dough, poke it all over with a fork to ensure that it does not puff up when it is cooked.
242 calories, 15.5 grams of protein, 29.5 grams of carbohydrates, and 7 grams of fat Preparation time: 15 minutes Cooking Time: 5 minutes Time allotted: 20 minutes Simple Grilled Pizza is created from scratch using my easy yeast-free Greek yogurt dough, then covered in your favorite sauce and topped with mozzarella cheese and other toppings. Enjoy a delicious summer outside supper with the whole family this year!
- 1 cup all-purpose or white whole wheat flour* (about 5 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons sugar 1 cup 0% Stonyfield Greekyogurt (not normal), drained if there is any liquid in the container
- Quarter-cup pizza sauce
- Four ounces fresh mozzarella cheese, cut thinly
- One and one-half cups baby arugula
- Kosher salt and freshly ground black pepper to taste
- In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until thoroughly combined. Mix in the yogurt with a fork or a spatula until everything is fully blended
- The mixture will appear like little crumbles. Sprinkle lightly with flour on a clean work area, and take dough from its bowl. Knead the dough several times until it is tacky but not sticky, about 20 rounds (it should not leave dough on your hand as you draw away from the dough)
- Clean and preheat the grill on high heat, covered, for about 15 minutes. Working one at a time, divide the dough into four equal balls weighing approximately 3-3/8 oz each. Sprinkle a little flour on the work surface and the rolling pin, and shape the dough out into thin ovals. Grill the pizza dough directly on the grill grates after rubbing the oil into the grates. Prepare the chicken breasts for 1 1/2 to 2 minutes on each side, covered, until grill marks develop on both sides. 1 tablespoon pizza sauce should be spread over each crust. 1 ounce of cheese on top of each serving Re-grill it for 1 minute or until the cheese is melted and bubbling, depending on how hot your grill is. Add fresh arugula, salt, and pepper to taste, and serve immediately
- Make this in the oven by baking the dough at 450 degrees Fahrenheit for 10 to 12 minutes, rotating halfway through, before adding the sauce and cheese.
Using a medium-sized mixing basin, whisk together the flour, baking powder, and salt; Then add the yogurt and stir well, until the mixture resembles small crumbles, using a fork or a spatula; Sprinkle lightly with flour on a clean work area, and take dough from its bowl. Knead the dough several times until it is tacky but not sticky, around 20 rounds (it should not leave dough on your hand as you draw away from the dough). Remove any debris from the grill and preheat it on high heat with the lid closed.
- Sprinkle a little flour on your work area and rolling pin, and shape the dough out into thin ovals.
- Using a covered skillet, cook 1 1/2 to 2 minutes each side or until grill marks show on both sides.
- Add 1 ounce of cheese to each serving.
- Immediately serve the dish with fresh arugula and seasonings; Make this in the oven by baking the dough at 450 degrees Fahrenheit for 10 to 12 minutes, rotating halfway through, then adding the sauce and cheese.
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In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until thoroughly combined; Mix in the yogurt with a fork or a spatula until everything is fully blended; the mixture will resemble little crumbles. Lightly dust a work area with flour and take the dough from the bowl; knead the dough a few times until it is tacky but not sticky, approximately 20 turns (it should not leave dough on your hand when you draw away); Clean and preheat the grill on high heat with the lid closed.
Roll the dough out into thin ovals after lightly flouring the work surface and rolling pin.
1 tablespoon pizza sauce should be spread on each crust.
Season with fresh arugula, salt, and pepper, and serve immediately; Make this in the oven by baking the dough at 450 degrees Fahrenheit for 10 to 12 minutes, rotating halfway through, before adding the sauce and cheese.
Grilled Pizza Recipe
- 1 pound store-bought pizza dough (defrosted overnight in the fridge if it was frozen)
- 1 pound frozen pizza dough (defrosted overnight in the fridge if it was frozen)
- All-purpose flour, which will be used for dusting
- Canola or grapeseed oil are examples of neutral oils. 1. a whole peeled plum tomato from a 28-ounce can
- Kosher salt, 14 cup extra-virgin olive oil, 1 pound low-moisture block mozzarella (see Tips), and a few more ingredients. (See Tips for further information on toppings.) Fresh basil leaves, roughly chopped, or thinly sliced scallions are excellent additions.
- Transfer the dough to a lightly floured work surface at least two to three hours before cooking the pizza. Divide the dough into three equal pieces by cutting it with a sharp knife or scraping it with a bench scraper. Pour a teaspoon of neutral cooking oil into each of three soup bowls and set aside. (Each basin should be large enough to accommodate at least twice the volume of the dough pieces.) Separate the dough into pieces and roll each one into a ball by stretching it and squeezing it into a point at the bottom, creating a type of “skin” that wraps around the entire ball. If necessary, lightly coat your hands with flour to keep them from sticking together too much. Transfer the ball to one of the oiled bowls and flip it a few times to ensure that the entire surface is well coated in oil, then set it aside with the seam facing up. Step 2 should be repeated with the remaining dough pieces, after which a moist kitchen towel should be draped over all three bowls. Allow the dough balls to rest for approximately 2 hours, or until they have nearly doubled in bulk. Shake the sieve over a big dish to enable the tomatoes to drain completely. Squeeze them through your fingers until a rough purée forms, while continuing to work in the strainer over the bowl. Season generously with salt while doing so. (The pieces of tomato should finish up ranging in size from 1/4 inch to around 1 inch in length and width.) After allowing any excess liquid to drain (you may retain the strainer’s tomato juice for later use), place the chopped tomatoes in a large mixing bowl and put aside. One ball of dough should be turned out onto a floured work surface and thoroughly dusted with more flour. Roll the dough into an oblong shape of 10 inches by 12 to 14 inches with a rolling pin. Flour both sides of the chicken breasts well before transferring to a baking sheet lined with parchment paper. Make two more dough balls and stack them on top of the first, with a sheet of parchment paper between each one. To cook, light a complete chimney of charcoal and let it burn down. As soon as the coals are mostly coated with gray ash, spread them out evenly beneath half of the grill. For a gas grill, turn half of the burners up to high while leaving the other half turned off. Allow for 10 minutes of cooking time under cover.) Carefully pull one piece of rolled-out dough from the stack and swiftly lay it over the grill grates immediately over the fire, using your fingers. Wait until the top begins to bubble and the bottom is lightly browned before transferring the pan. This should take approximately 20 to 30 seconds total. Continue to cook, moving and rotating the crust as it cooks with metal tongs and a large spatula or thin metal pizza peel, until the bottom is uniformly browned all over with a few charred places, 1 to 3 minutes
- Flip the crust and coat the cooked side with a thin layer of olive oil. Cook until the second side is browned, blackened, and crisp, about 5 minutes more. Transfer to a clean baking sheet and brush the second side with olive oil. Repeat the process with the other side (so that the bubblier side is facing up). Steps 6 and 7 should be repeated with the remaining two pizza skins, stacking the crusts when they are finished baking. (If you’re using coal, the heat may begin to wane. Cooking time may be increased to compensate, or 15 to 20 new coals should be added to the top of the embers and let to burn before continuing.)
- Transfer the crust to the pizza peel one pizza at a time, working in batches. (Alternatively, a cutting board or the back of a baking sheet can be used.) Using a thin layer of shredded cheese, cover the whole surface of the pizza crust (about 1 cup should do it). Using a spoon, spread tablespoon-size dollops of crushed tomatoes across the whole surface of the pizza, spacing them an inch or two apart. Toss with additional toppings if desired (see Tips). Cover and heat for 1 to 5 minutes, flipping the pizza once or twice to ensure even melting and crisping on all sides, until the cheese melts and the crust is crisp, about 1 to 5 minutes total. Transform the mixture onto a cutting board and drizzle with olive oil before topping with basil or scallions and cutting into squares to serve right away. Step 8 should be repeated with the remaining pizza crusts.
- This recipe calls for mozzarella that has a low moisture content. However, as shredded mozzarella often contains anticaking substances such as cellulose, it may cause melting to become ineffective when used in this application. If possible, use fresh mozzarella from a block when slicing the cheese. (If you are unable to locate it in the cheese department, inquire at the deli counter.) Whole-milk or full-fat mozzarella is preferred, while part-skim mozzarella would suffice. Fresh mozzarella, on the other hand, is too watery and will not work. If possible, toppings should be precooked (such as sautéed mushrooms or bell peppers, caramelized onions, or chunks of sausage or bacon), or they should be safe to consume softly heated (such as sliced pepperoni or ham, sliced anchovies, pickled peppers, or pineapple pieces). Grilled Pizza with Pepperoni or Chorizo Grated on the Side: Prepare grated pepperoni or chorizo by freezing a stick of pepperoni or Spanish chorizo, which hardens it up enough to be crushed on a box grater and combined with grated cheese before topping the pizza. As a grilled cheese, quesadilla or omelette filling, this is particularly delicious. It also works really well on grilled pizzas, where the taste of the cured pork can blend with the cheese as it melts. For this, first remove the casing (if it is there) from a stick of pepperoni or Spanish chorizo, and then freeze the stick for at least 2 hours. Using the big holes of a box grater, grind the stick of pepperoni, allowing for approximately 2 ounces of grated pepperoni per pizza. Using the same method as for grilled pizza, combine the shredded pepperoni and shredded cheese in a small bowl and stir with your hands before spreading over the pie in Step 8
18 Grilled Pizza Recipes That Bring Pizza Night Outside
The fact that it’s lovely outside means there’s no excuse to stay indoors with a box of nasty takeout. Turn up the grill and soak up some vitamin D while preparing your own ‘za in the sun. If you want to go all out, you may have a birthday pizza party poolside complete with grilled pizzas aplenty. Whether you enjoy odd pizza toppings or prefer healthy pizza recipes, there is a grilled pizza recipe to suit your tastes. Follow the links below to discover 18 delectable suggestions for bringing your pizza night outside.
- Traditional tailgate cuisine (brats and beer, of course) is transformed into a pizza that is fit for any sporting event with this pizza recipe.
- This grilled pie is topped with a sweet ricotta mixture and stuffed with a generous amount of fresh seasonal berries.
- Drizzle the top of the dish with a tangy cilantro-lime sauce, and serve more sauce on the side for drizzling.
- On a hot summer day, a crisp salad on top of a warm grilled crust is a refreshing yet filling lunch to eat outside.
- That means you won’t have to stress about working with fragile dough, and you can concentrate on the delicious BBQ chicken you’ll be putting on top of it instead.
- 10.Grilled Chicken and Sundried Tomato Pizza: One method to ensure that your kids (or picky adults) get their vegetables is to cook them onto a pizza.
- It’s both delicious and healthful.
The weather is perfect for grilling, and you’ll be able to take advantage of seasonal fruit while also preparing two of the foods that pair best with it.
‘Hubba hubba!’ says the gang.
(Image courtesy of What’s Gaby Cooking?) 16.Perfect Grilled Pizza: Are you interested in putting your toes into the grilled pizza pool, but want to start out with something straightforward?
(Image courtesy of 40 Aprons) This flatbread pizza is quick and easy to put together if you find yourself with unexpected visitors in the house.
(Image courtesy of The Crumby Cupcake) The peaches and the dough of this pizza are both grilled, which gives it an incredible depth of smoky flavor.
(Image courtesy of What’s Gaby Cooking) Follow us on Pinterest for even more mouthwatering pizza and takeout recipe inspiration.
Originally from Louisville, Ky., Paige is a blogger, food writer, and culinary maestro who lives in New York City.
The newlywed is a dog lover who is also remodeling her 117-year-old house, which she purchased as a wedding gift. Her spare time is spent binge-watching F.R.I.E.N.D.S. with a triple shot latte in hand, which she uses to fund her blog, My Modern Cookery, which she started in 2011.
7 Quick and Easy Grilled Pizza Recipes
The fact that it’s lovely outside means that there’s no reason to stay inside and eat fatty food. While obtaining some vitamin D, fire up the grill and prepare your own za in the sunshine. If you want to go all out, you may have a birthday pizza party poolside with unlimited grilled pizzas. A grilled pizza is perfect for anyone who like uncommon pizza toppings or who prefers health-conscious pizza recipes. To learn more about how to make your pizza night more enjoyable outside, continue reading.
- Traditional tailgate cuisine (brats and beer, of course) is transformed into a pizza that is fit for any sporting event with this recipe!
- Pizza de dessert has gone a long way since the cinnamon-apple variants of buffet glory.
- In this case, it comes courtesy of Baking a Moment.
- Make a spicy cilantro-lime sauce and pour it over the top of the dish before serving it with more sauce on the side for dipping.
- 5.Grilled Chicken Caesar Pizza: Why eat a salad and a pizza when you can eat a salad INSIDE a pizza instead?
- The following image is courtesy of Baked by Rachel: The grilled avocado and barbecue chicken naan pizza is a terrific option for grilling because the dough has already been prepared.
- Noble Pig provided the following information: Cooking vegetables onto a pizza is a great way to guarantee that your children (or fussy adults) receive their veggies.
On top of that, there’s a good amount of lean protein from the chicken, and the dish is full of flavor from the sundried tomatoes.
The following is courtesy of Real Food by Dad Pizza with figs, blue cheese, and prosciutto on a charred flatbread: Fresh figs are in season from late August to September, making this the ideal time to cook this pizza.
(Image courtesy of The Krave).
Wow, wow, wow, wow, wow, wow.
(Image courtesy of Gaby’s Cooking) Interested in diving in to the world of grilled pizza but don’t know where to begin?
A good place to start is with this cheese pizza, which has a small number of ingredients but is surely not lacking in flavor.
This dish is simple to prepare as long as you have strawberries and chicken on hand along with flatbreads such as naan or pita or pizza dough.
grilled peaches and prosciutto pizza: By grilling the peaches and dough together, this pizza achieves an incredible depth of smoky flavor.
The following is an excerpt from What’s Gaby Cooking.
Originally from Louisville, Ky., Paige is a blogger, food writer, and culinary maestro with a passion for cooking.
The newlywed is a dog lover who is also remodeling her 117-year-old house, which she purchased as a wedding present. Her spare time is spent binge-watching F.R.I.E.N.D.S. with a triple shot latte in hand, which she uses to fund her blog, My Modern Cookery.
7 Drool-Worthy Grilled Pizza Recipes
Egg, Arugula, and Balsamic Vinegar on a Griddled Pizza Brunch has received a significant makeover. Breakfast pizza made with two protein-packed eggs, leafy greens, and mozzarella is a satisfying alternative to the typical omelet and requires no baking. Allowing for a circular nest in the center of the pie while grilling will allow the eggs to be perfectly cooked into the crust — but still a bit runny. Katie Compton / HelpfulHomemade.com provided the photo and recipe. 2.Pizza Crisps with Blackberries, Strawberries, Basil, and Brie that have been grilled Consider some of your favorite cheese and cracker toppings.
- These crisps, which are reminiscent of French pizzas, which are generally made with a paper-thin crust, are excellent for learning portion control.
- Strawberries, blackberries, and basil are among the ingredients that help you enjoy the summer season.
- Tieghan Gerard of HalfBakedHarvest.com provided the photo and recipe.
- A mainstay of Indian cuisine, naan bread is the perfect crust for when you’re in a rush to get dinner on the table.
- To add a flavorful punch to the dish, top it with shredded chicken and drizzle it with barbeque sauce.
- You may also choose to omit the barbecue sauce entirely and instead sprinkle some heart-healthy olive oil on top for flavor.
- CONNECTED: The Two-Second Trick for Slashing Calories from Pizza 4.Zucchini Pizza Slices Griddled on a Grill Swap up the typical pizza crust, which may contain up to 285 calories, with an azucchinislice, which has just 33 calories per slice.
Preheat the grill to medium heat for 7-8 minutes, or until the one side has grill marks and is tender.
This low-carb, gluten-free choice is sure to be a hit at the kid’s table, as well as at the adult’s.
5.Pizza with grilled cherries, goat cheese, and arugula.
Their gently sweet flavor and deep Cabernet hue offer a splash of surprising color to the conventional goat cheese and arugula pizza dish, which would otherwise be boring.
Danae Halliday / RecipeRunner.com provided the photo and recipe.
With their meaty texture, zucchini and eggplant are a great addition to any dish, especially when combined with pesto and mozzarella cheese.
Dara Michalski of CookinCanuck.com provided the photo and recipe.
If a “sauce,” you can use crème fraiche or sour cream, as desired. Dill, chives, and parsley fill the dish with exquisite flavor, while red onions offer a somewhat sweet and savory element. Image and recipe courtesy of Steve / GrillingWino.com
Healthy Grilled Pizza – Gluten Free Flatbread Pizza
Using handmade flatbread pizza dough and topping it with cheese and vegetables, you can make a healthy grilled pizza! This homemade flatbread pizza dough is simple to prepare. It’s almost as good as having a wood-fired oven in your backyard if you cook pizza on the grill! The taste that the grill imparts to the pizza dough is my favorite. This nutritious grilled pizza, which is topped with seasonal vegetables such as zucchini, spinach, mushrooms, and tomatoes, almost seems too good to be true!
Both handmade pizza dough and pre-made pizza crust are excellent alternatives when it comes to grilling pizza in your own kitchen!
The handmade pizza crust recipe that I used will be discussed briefly in case you wish to try it out for yourself at your convenience.
Homemade Pizza Crust Tips
Starting with a simple handmade pizza crust recipe (Homemade Flatbread Pizza), I worked my way up from there. This dish is really simple to prepare and is ideal for novices. You should keep in mind that this method may result in a pizza that is somewhat thicker and more fluffy than a regular flatbread pizza. The recipe produced a crust that was thicker than standard flatbread, but my family ate it with gusto! When we cook pizza at home, I prefer having the choice of a doughier crust as well as a flatbread crust to choose from.
Gluten Free Flatbread Pizza Recipe
Alternatively, you may use gluten free all purpose flour for the all purpose flour in a gluten free flatbread recipe to see if it works better for you. I use Thrive Market to get a large number of my healthy baking materials delivered directly to my door. I like being able to have items delivered quickly to my residence! Every product you’ll need for this recipe, as well as more of my healthy treat ideas, can be found at Thrive Market (link). When you join up for Thrive Market, you will receive a $20 shopping credit!
- The majority of traditional pizza crusts are created using gluten-rich flour.
- In addition, the gluten-free pizza had a texture that was more comparable to flatbread than traditional pizza.
- Them pizza crusts were excellent, and having both on hand provides you a variety of alternatives for grilling pizza in your own kitchen.
- This week, make a quick and easy Caprese Quesadilla for dinner or lunch!
How to Grill a Pizza at Home
A pizza grilling at home is actually pretty simple and may be accomplished in a few straightforward steps:
- If you are using premade pizza dough, prepare it according to your pizza dough recipe (see above for my recommendations) or take it from its box
- Placing the pizza dough on a baking sheet coated with parchment paper is a good idea. Spray coconut oil on both sides of the pizza dough or spray olive oil on both sides of the pizza dough
- Preheat the grill to a medium temperature
- Pizza crusts should be placed directly on the grill for approximately 7 minutes, or until the crust has lovely grill markings. Carefully take the pizza from the grill in order to apply the toppings. Sauce, toppings, and cheese should be placed on the side with grill marks. Place topped pizzas back on the grill for an additional 7 minutes, or until the cheese is melted and the bottom crust has lovely grill marks, brushing the grill with extra olive oil if necessary. Allow the pizza to rest for a few minutes before carefully slicing it into pieces.
Are you looking for more delectable grilled recipes?
Please see my favorite summer dishes, such as Chicken Sausage Pasta with Grilled Veggies, for inspiration!
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Using handmade flatbread pizza dough and topping it with cheese and vegetables, you can make a healthy grilled pizza! This homemade flatbread pizza dough is simple to prepare. Course Course I: The Main Course Cooking StyleItalianPreparation Time5 Minutes 15 minutes to prepare Time allotted: 20 minutes Servings8 slices Calories155 kcal per serving
- Using handmade flatbread pizza dough and topping it with cheese and vegetables, you can make a healthy grilled pizza. At home, you can easily manufacture this flatbread pizza dough. Course Course I: The Basics Preparation time: 5 minutesCook’s Notes: Italian Cuisine Approximately 15 minutes of preparation time 20 minutes total time 8 slices 155 calories per serving
Because a restaurant-quality pizza oven heats up far more quickly than your average home oven, we inexperienced home cooks are at a severe disadvantage when it comes to creating a flawlessly charred pie. However, short of creating your own pizzeria or purchasing abackyard pizza oven, turning to the grill is the best choice for the home cook who wants to produce professional-quality pizzas without spending a lot of time and money on equipment. Using a KettlePizza insert, a charcoal grill may begin to achieve temperatures that are similar to those of a conventional pizza oven.
Using the grill for pizza toppings, such as broccolini, tomatoes, and asparagus, or shiitakes and sopressata, has the added benefit of allowing you to cook the toppings while the pizza is cooking.
In order to get you started, we’ve compiled 11 of our favorite topping combos, which range from figs and goat’s milk feta to halloumi and olives.
Grilled Pizza With Grilled Broccolini, Chiles, and Garlic
J. Kenji López-Alt (J. Kenji López-Alt) To make grilled pizza without the use of special tools, the ideal method is to first grill the dough and toppings separately, then mix them and cook for just long enough to melt the cheese. Fresh mozzarella and sliced red chiles are sprinkled on the crust after the broccolini has been marinated in garlic and olive oil and grilled to perfection. Get the recipe for Grilled Pizza with Grilled Broccolini, Chiles, and Garlic by visiting our recipe page.
Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds
J. Kenji López-Alt (J. Kenji López-Alt) The cherry tomatoes on top of this pizza are grilled till soft and juicy, rather than being topped with a sauce as is traditional. We also add grilled asparagus, fresh goat cheese, and basil to the dish to finish it off. When it comes to pizza toppings, nuts aren’t the most frequent choice, but we use sliced Marcona almonds to give the pie some crunch. Check out our Grilled Pizza with Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds recipe.
Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan
J. Kenji López-Alt (J. Kenji López-Alt) is a Japanese-born American author and musician. To top this pizza, rather than using a sauce, we grill cherry tomatoes until soft and juicy, then add them to the top. Along with grilled asparagus, fresh goat cheese, and basil, we prepare this dish.
Nutty toppings aren’t the most usual for pizza, but we use sliced Marcona almonds to give the pizza a little of crunch and texture. Check out this Grilled Pizza with Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds dish.
Pizza With Mushrooms, Mozzarella, and Truffle
J. Kenji López-Alt, a.k.a. J. Kenji López-Alt This pizza does not have a sauce since the cherry tomatoes are roasted until they are soft and juicy. To this dish, we’ve included grilled asparagus, fresh goat cheese, and basil. Nutty toppings aren’t the most usual for pizza, but we use sliced Marcona almonds to give the pie a little of bite. Get the recipe for Grilled Pizza with Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds »
Pizza With Cherry Tomatoes, Halloumi, Olives, and Mint
J. Kenji López-Alt (J. Kenji López-Alt) We enjoy grilling halloumi and putting it on pizza, among other things. The salty cheese is paired with briny olives, as well as cherry tomatoes, mint, and scallions, to keep the Mediterranean flavor theme going strong. We then top the pizza with bits of mozzarella, which melts in a way that halloumi does not, making for a pleasing melty texture. To get the recipe for Cherry Tomato and Halloumi Pizza with Olives and Mint, click here.
Pizza With Zucchini, Feta, Lemon, and Garlic
J. Kenji López-Alt (J. Kenji López-Alt) is a Japanese-born American author and musician. In addition to enjoying the cheese grilled, we also enjoy it topped on pizzas. The salty cheese is paired with briny olives, as well as cherry tomatoes, mint, and scallions, to keep the Mediterranean flavor theme continuing! We then top the pizza with bits of mozzarella, which melts in a way that halloumi does not, making for a more gratifying melty texture. To get the recipe for Cherry Tomato and Halloumi Pizza with Olives and Mint, visit this page:
Pizza With Hot Sopressata, Mozzarella, Chiles, and Honey
J. Kenji López-Alt (J. Kenji López-Alt) Originally popularized by Pauli Gee’s and now a mainstay of fashionable Neapolitan pizzerias, the mix of peppery soppressata and sweet honey is deserving of all the attention it receives. We substitute normal honey and a chopped serrano pepper for Mike’s Hot Honey, which Paulie like to use. Wait until the pizza has been removed from the grill before drizzling on the honey. Learn how to make Pizza with Hot Soppressata, Mozzarella, Chilies, and Honey by clicking here.
Charred Kale Pizza With Garlic
J. Kenji López-Alt (J. Kenji López-Alt) is a Japanese-born American author and musician. The mix of spicy soppressata and sweet honey, made popular by Pauli Gee’s and a mainstay of fashionable Neapolitan pizzerias, is deserving of all the praise it receives. We use ordinary honey and a sliced serrano pepper for Mike’s Hot Honey, which Paulie prefers. The honey should be applied after the pizza has been removed from the grill. Recipe for Hot Soppressata Pizza with Mozzarella, Chilli, and Honey is available at this link »
Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella
Chef J. Kenji López-Alt prepares a basic Neapolitan pie covered with tomato sauce, garlic, basil, and mozzarella. We utilize tomatoes in two ways on our pizza: we distribute fresh cherry tomatoes on top and use crushed San Marzano tomatoes as a sauce for the base.
While we douse our pizza with mozzarella and sprinkle it with Parmesan, we also believe that no pizza is complete without a hearty coating of the cheese of the gods. Get the recipe for Pizza with Cherry Tomatoes, Garlic, Basil, and Mozzarella by visiting our recipe page.
Pizza With Figs, Mozzarella, and Goat’s Milk Feta
J. Kenji López-Alt (J. Kenji López-Alt) Figs that are perfectly ripe are best eaten raw, but figs that are just a little past their prime are excellent for cooking since heat concentrates the taste and increases the sweetness of the fruit in a variety of ways. Simply combine sweet figs with creamy, slightly acidic buffalo mozzarella, salty goat’s milk feta, and fresh basil to create a delectable appetizer or snack. » Get the recipe for Fig, Mozzarella, and Goat’s Milk Feta Pizza by clicking here.
Sausage and Radicchio Pizza
When you cook food at a high temperature, it typically becomes bitter, but in the case of radicchio, the high heat actually enhances the sweetness of the vegetable, which helps to balance the bitterness. Adding raw Italian sausage to this pizza allows the fat to melt throughout the pie, which complements the sweetness of the radicchio and fennel-scented Italian sausage. Get the recipe for Sausage and Radicchio Pizza by clicking on the link.
Everything You Need to Know to Make Great Pizza on the Grill
The theme of this Memorial Day weekend is transitions. From spring to summer, everything changes. From muted tones to bright whites, there is something for everyone. From shoes to sandals, it’s all about comfort. There is one very unique transition, however: the transition from the regular ol’ pizzaseason—which is a lengthy and great period of time to be sure—to grilled pizza season, darling! (It would very certainly be named GPS if the acronym wasn’t already used, which is a shame.) Once again, it’s time to put those dependable pizza stones and heavy sweaters away, light up the grill, and bask in the beauty of smokey, charred-around-the-edges circles of pure, unadulterated warm-weather pleasure.
“It’s something I look forward to every year.” The most exciting aspect of grilled pizza is the actual grilling phase—there is no need to crank up the oven to 500 degrees Fahrenheit or pre-heat a pizza stone.
From a homemade dough formula (which isn’t as difficult as you might think!) that works well with live fire to sauces and toppings that don’t require direct heat to shine, every aspect of Music’s recipe takes into account the unique pleasures and challenges of grilling pizza and sets you up for success.
It is all about transitions over the Memorial Day holiday. Summer is here, and spring has sprung. Colors range from muted hues to pure whites. Slippers have given way to flip-flops. There is one really unique transition, however: the transition from the regular ol’ pizzaseason—which is a lengthy and great period of time—togrilled pizza season, baby! GPS (if that acronym hadn’t already been used, as it unfortunately was) is a global positioning system. Once again, it’s time to put those dependable pizza stones and heavy sweaters away, light up the grill, and bask in the beauty of smokey, charred-around-the-edges circles of pure, unadulterated warm-weather happiness.
“It’s something I look forward to each year.” It’s the actual grilling that’s the most thrilling about grilled pizza; there’s no need to crank up the oven to 500 degrees Fahrenheit or preheating a pizza stone beforehand.
From a homemade dough formula (which isn’t as difficult as you might think!) that is perfect for grilling to sauces and toppings that don’t require direct heat to shine, every aspect of Music’s recipe takes into account the unique pleasures and challenges of grilling pizza and prepares you for success.
We’re all aware that the fun is in the garnishes. From top center, clockwise: Rosemary Agrodolce, Tomato Passata, Burst Cherry Tomatoes, Lemony Swiss Chard, and Tomatoes with Olive Oil. Photographed and styled by Joseph De Leo
Grilled Pizza Recipes That Let You Skip the Stove All Summer Long
Parker Feierbach is a professional photographer based in Los Angeles, California. These grilled pizza dishes are exactly what we’re looking forward to having for supper every night this week. From Margherita to corn-topped to dessert pizza, there’s a pizza to suit every taste and occasion. Check out our best grilled dinners for additional inspiration on how to cook outside. Parker Feierbach is a professional photographer based in Los Angeles, California. Margherita Grilled Pizza (Pizza Margherita 1 of 11) This is the easy summer supper you’ve been looking for.
- 2 of 11Grilled Pizzas with Cherry and Prosciutto Just the right amount of acidity and sweetness.
- Jonathan Boulton is a British actor who was born in the United Kingdom.
- Get the recipe from the websiteDelish.
- Foodie Crush has the recipe you’re looking for.
- Griddled White Pizza with Bacon and Basil, Recipe No.
- Pizza with grilled cherries, goat cheese, and arugula (#6 of 11) Cherry pizza consistently outperforms pineapple pizza.
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- Grab A Plate has the recipe you’re looking for.
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Grill Pizza at Home for the Best Pizza Night Ever!
When I first heard about preparing pizza on an agrillall, all I could think of was why someone would want to do anything like that. It occurs to me now that I’ve done it more than a few times that there are a variety of reasons for doing so, the first of which being that who wants to heat an oven to 450°F or greater on a hot summer day?
Grilled Pizza is a Game-Changer
Making pizza on a grill allows you to keep the heat outdoors, where it belongs, while still eating. Grills are also a more accurate representation of a wood-fired oven than your typical indoor oven. Whether you’re grilling with charcoal or gas, the smoke from the grill will assist to give your pizza a unique taste that you won’t be able to replicate in a standard oven.
It’s also quite simple! No, the pizza dough does not fall through the grill grate as it is being cooked. The dough will make a nice softly browned crust on the grill, provided that the grill has been properly preheated. Elise Bauer is a woman who works in the fashion industry.
How to Grill Pizza the Smart Way
The secret is to cook the plain dough first, on one side, on the grill before proceeding with the stuffed dough. Then take the pizza from the grill, flip it over, coat the cooked side with sauce and toppings, and return the pizza to the grill for the last cooking minutes of the process. Elise Bauer is a woman who works in the fashion industry.
Need a Homemade Pizza Dough Recipe?
An overview of the grilling procedure is provided in this video. I’m assuming that you already have pizza dough prepared, but if you don’t, we have a fantastic recipe for homemade pizza dough here on ourhomemade pizza page.
Make Ahead Instructions
- Make a double batch of the dough and allow it to rise before dividing it and wrapping it in plastic wrap and freezing it. Then, when you want to make pizza for dinner, take the dough out of the freezer and place it in the refrigerator before you leave for work, and when you get home, take it out of the fridge and place it on the counter to warm while you preheat the grill. Crusts prepared before to grilling: Simply spread out the dough and gently cook it on both sides until golden brown. Allowing the crust to cool on a rack will prevent the heat and steam from accumulating on the underside of the crust from making it soggy. You may prepare many of them in advance, a few hours before serving. Then, when you’re ready to cook again, brush the crusts with sauce, sprinkle with toppings, and grill until golden brown.
Elise Bauer is a woman who works in the fashion industry.
The Best Pizza Toppings for Grilled Pizza
Any topping that can be used on a baked pizza may also be used on a grilled pizza, however because the grilling period is just 2 to 3 minutes once the toppings are on the pizza, many toppings will still be raw when the pie is finished cooking. As for the veggies, if you don’t mind them being really crispy, that’s great. Alternatively, you may cook them before adding them to the pie. However, when it comes to meats, this is a concern. Any meat that you plan to serve on top of this grilled pizza must be prepared ahead of time.
Winning Sauces for Grilled Pizza
Store-bought sauce is wonderful, but if you want to create your own, we have some ideas for you!
- The following pizza sauces are available: Quick and Easy Red Pizza Sauce
- Roasted Garlic White Pizza Sauce
- Quick Pizza Sauce (which is included in our Homemade Pepperoni Pizzarecipe)
- Basic Tomato Sauce.
More Homemade Pizza Recipes to Try
- Among the many options are: homemade pizza and pizza dough
- Spicy sausage pizza
- Grilled vegetables on pizza
- Hawaiian pizza with cauliflower crust
- Chicago-style deep dish pizza with Italian sausage
- And grilled vegetables on pizza. Homemade pizza and pizza dough are also available.
Using our pizza dough recipe, you can make your own pizza dough from scratch. Another option is to look in the frozen foods area of your local supermarket for pre-made pizza dough.
- Using our pizza dough recipe, you may make your own homemade pizza. Alternatively, you might be able to locate pre-made pizza dough in the frozen foods area of your local grocery store.
Toppings for Pizza
- Tomato sauce, herbs, cheese (mozzarella is the tastiest), finely sliced onions, tomatoes, mushrooms, and pepperoni are all included.
- Prepare the dough: You may either create your own pizza dough from scratch or use pre-made pizza dough. Both will be effective
- Preparation of the grill and toppings: Prepare the grill for direct heat at a high temperature. Prepare a small bowl of olive oil to use for lubricating the grill grates and brushing the pizza with once it has been cooked. Prepare the toppings so that they are ready to be placed on the pizza — tomato sauce, cheese, and whatever else you choose to include
- Stretch and form the pizza dough as follows: Flatten the pizza dough with your hands on a lightly floured surface, and then shape it into a pizza. It’s possible to extend the dough by stretching it out with your fingers, or to hold the edges of the dough up with your fingers, allowing the dough to hang and stretch while working around the edges of the dough. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. Once you’ve stretched the dough, allow it to rest for 5 minutes before pushing out the corners with your fingers once more, until you have a lovely circular shape measuring around 12 inches in diameter. It is not necessary to create a higher ring since it will interfere with the grilling process. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. It is important to note that if you are preparing the pizza dough for a party, you may create many pizza dough rounds and stack them separately between sheets of parchment paper in the refrigerated for up to two hours before cooking
- Grill one side of the pizza dough until it is golden brown: Once the grill is hot (you may only keep your hands an inch over the grates for no more than 2 seconds), dab a tightly folded up paper towel in olive oil and wash the grill grates with tongs once they have reached the desired temperature. Once the dough has been placed on a lightly floured (or cornmeal-dusted) rimless cookie sheet (or pizza peel, if you have one), allow the dough to slide off the cookie sheet and onto the hot grill grates until it is golden brown. Close the grill cover and let the meat to cook for 2 minutes more. Elise BauerElise Bauer
- Check the dough for air bubbles and adjust as necessary: After 2 minutes, open the grill and check below the dough to see whether it has browned. If it has, continue cooking for another 2 minutes. If it is on one side, but not another, use a spatula or tongs to flip the dough 90 degrees and cook for another minute. Continue to cook for another minute at a time until the bottom has began to brown. If the bottom has not begun to brown, cover the grill and continue to cook. If you have a hot grill, it should only take a couple of minutes to prepare. The dough on top of the pizza will begin to bubble up with air pockets as it bakes. Elise Bauer is a woman who works in the fashion industry. Elise Bauer
- Remove the cooked dough from the grill and place it on a cookie sheet: Once the pizza dough has gently browned on one side, transfer it to a baking sheet or pizza peel to cool before removing it from the oven. Toss the dough with a spatula to turn it over so that the grilled side is now facing up. Cover the grill to ensure that the heat is retained for the following step. The following recipe is from Elise Bauer: Brush the grilled surface of the pizza with extra virgin olive oil, then top it with 1 ladle of sauce — no more or you’ll end up with a soggy pizza — then top it with your favorite toppings. Assemble your toppings in layers, finishing with Mozzarella cheese (if using). If you’re using meat, arrange it on top of the cheese. Keep in mind that if you pile on too many toppings, your pizza may become heavy and mushy. Elise BauerElise Bauer
- Return the pizza to the grill once it has been topped: Reduce the heat on your gas grill if you’re using one. Use a charcoal barbecue and block the vents almost completely to prevent smoke from entering the grill. Cover with a cover and continue to simmer for another 2 to 3 minutes, or until the bottom begins to burn and the cheese is bubbling. Pull the grating off the grate onto a cutting board or other flat surface with a spatula and set aside for a couple of minutes before slicing. Cut into slices and serve
Elise Bauer is a woman who works in the fashion industry.
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Saturated Fat 2g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 3g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.
ThisGrilled Pizzais the easiest and most delicious method to prepare pizza at home. A grilled flatbread pizza topped with cream cheese, chicken, mushrooms, and onions is served crispy and warm. This is the next best thing to eating a freshly baked pizza from a wood-fired oven. The heat and a slight hint of smoke from the grill elevate this grilled pizza to a whole new level of deliciousness.
EASY HOMEMADE GRILLED PIZZA
As a result of its reputation as “junk food,” we have persuaded ourselves that pizza is not a healthy supper option. When you buy pizza from a fast food restaurant, it is considered junk food; however, handmade pizza is not considered junk food. AMiright?! But in all seriousness, pizza has the potential to be a perfectly balanced dinner. Please bear with me here.
You start with a thin flat bread crust that is covered with fresh ingredients such as vegetables, herbs, a small amount of cheese, and your choice of protein such as chicken, turkey, sausage, etc. Take a look at my recipe for Keto Pizza Margherita if you’re looking for something even lighter.
WHAT MAKES GRILLED PIZZA SO GOOD?
We enjoy grilling, and we enjoy pizza, so I decided to cook grilled pizza for dinner. Since the greatest pizza is virtually always baked in a wood-fired hot oven, grilling pizza is perhaps the closest means to obtaining that level of excellence in pizza preparation. The grill can become rather hot, resulting in a fantastic pizza that is chewy on the inside with a crispy crust on the outside, and it may be the greatest pizza you’ve ever had. After all, who wants to turn on the oven to bake pizza in the midst of summer?
Prepare the grill by lighting the coals.
When grilling pizza, it’s important to have all of your ingredients prepared and ready to go before you start.
- Refrigerated pizza dough — you may also make your own pizza dough from scratch. Olive oil, cream cheese, mushrooms, cooked and shredded chicken breast, red onions, and shredded Mozzarella Cheese are some of the ingredients.
How to Make Grilled Pizza:
- In order to flatten the dough, we’ll first roll it out on top of a cookie sheet that has been gently dusted and push it down with our fingers to make it a little flatter. Finally, transfer the dough to the hot grill and cook for 2–3 minutes, or until it begins to brown on the bottom. Remove the pizza dough from the grill, flip it over, and coat the cooked side with olive oil before spreading it with cream cheese. After that, arrange all of the ingredients on top of one another. Place the pizza back on the grill for 3 to 4 minutes, or until the cheese is melted and everything is well heated
- Remove off the grill and allow it cool for a few minutes before cutting and serving.
How to Store Grilled Pizza
- Stacking and wrapping this pizza is the most effective method of storing it: Place the slices on a dinner dish in a single layer and set aside. Place a sheet of waxed paper, aluminum foil, or parchment paper on the counter. Once the pizza is completely on the dish, continue to stack it, alternating between the pizza and paper. Wrap the entire thing tightly in plastic wrap and set it in the refrigerator to cool. Maintain freshness in the refrigerator for up to 3 days. You may also freeze your pizza if you want to save time. Prepare the pizza in the same manner and place it in the freezer for up to 2 months before serving. Double-wrap the pizzas to keep them from getting freezer burn. Use two layers of plastic wrap, or one layer of plastic wrap and one layer of foil, depending on your preference. Place pizzas on a level surface in the freezer.
Reheating Frozen Pizza
When reheating your frozen pizza, you must choose a method that will allow the crust to crisp up somewhat. So you want to reheat the pizza in a traditional oven at a high temperature using dry heat to crisp the crust and melt the cheese, rather than using a microwave.
More Pizza Recipes
- Pizzas with grilled BBQ chicken, spinach and artichoke dip, and whole wheat deep dish skillets are among the options.
Tools Used in this Recipe
Preparation time: 10 minutes Cooking Time: 10 minutes Time allotted: 20 minutes Flatbread pizza topped with cream cheese, chicken, mushrooms, and onions that has been crisped and grilled. Course:Dinner American and Italian cuisines are available. Servings:12slices Calories:171
- 10 minutes for preparation 10 minutes to prepare 20 minutes in total Cream cheese, chicken, mushrooms, and onions are stacked atop a crispy and grilled flatbread pizza. Course:Dinner American and Italian cuisines are served. Servings:12slices Calories:171
- Preparation Time: 10 minutes Cooking time: 10 minutes 20 minutes is the whole time. Flatbread pizza topped with cream cheese, chicken, mushrooms, and onions that is crispy and grilled. Course:Dinner Cuisines: American, Italian, and Spanish Servings:12slices Calories:171
Nutritional Values Pizza on the grill Amount Per Serving (in grams) (1 Slice) Calories171 Calories from fat: 63 percent of the Daily Value*Fat: 7 grams 11 grams Saturated fat: 4 grams 20 grams Cholesterol: 25 milligrams 8 percent Sodium356mg15 percent Potassium88mg3 percent Carbohydrates18g6 percent Fiber 1g4 percent Sodium356mg15 percent Potassium88mg3 percent Carbohydrates18g6 percent Fiber 1g4 percent 3g3 percent sugar 10g10 percent protein a percentage of 20% Vitamin A203IU4 percent Vitamin C1mg1 percent Calcium105mg Vitamin A203IU4 percent Vitamin C1mg1 percent Iron1mg6 percent * 11 percent Iron1mg6 percent A 2000-calorie diet is used to calculate the percent Daily Values (%DV).
The nutritional information is provided as a courtesy and is only an approximation.
For more extensive information, please consult your favorite nutritional calculator.