Grilled Green Tomato and Cheddar Pizza
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 573, total fat 25 G., saturated fats 5 G., proteins 16 G., carbohydrates 76 G., fiber 8 G., cholesterol 6 mg, sodium 1206 mg, sugar 14 G.
Calories 573, total fat 25 G., saturated fats 5 G., proteins 16 G., carbohydrates 76 G., fiber 8 G., cholesterol 6 mg, sodium 1206 mg, sugar 14 G.
Pizza dough is soft and pliable at room temperature, but also a little sticky. Working it on a greased sheet of foil will solve this problem and allow you to easily transfer the dough to the grill. Grill the tomatoes until they're really soft: very green tomatoes, unlike those already turning red, need time to soften. If you have some bacon on hand, fry it on the grill and spread it on top of the tomatoes before adding the final layer of cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup olive oil
- 6 medium green tomatoes (about 1.2 kg)
- 12 green onions
- 450g store-bought pizza dough, bring to room temperature
- 220 g sharp white cheddar, grated
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Cooking the dish according to the recipe:
- Preheat an electric grill or outdoor grill to medium heat. Pour olive oil into a small bowl or measuring cup. Slice the tomatoes into 0.5 cm thick rounds and arrange them on a baking sheet or large tray. Place the green onions on the baking sheet. Brush both sides with olive oil and season with salt.
- Grill the tomatoes, salted side down, until dark grill marks appear, 3 to 5 minutes. Flip, brush with oil, season with more salt, and grill until the tomatoes are charred in spots and tender when pierced with a knife, another 3 to 5 minutes. Add the green onions to the grill and grill, turning once, until charred in spots (be careful not to overcook them) and tender when pierced with a knife, about 3 minutes per side. Remove the tomatoes and set aside. Remove the green onions and coarsely chop.
- While the tomatoes and green onions are grilling, prepare the dough. Grease two 12x15-inch pieces of foil with olive oil. Divide the pizza dough in half. Press one half with your fist and gently pull and twist it, stretching the edges to create an oblong pizza. Then place the dough piece on the greased foil and press, gently pulling, and pressing until it is very thin and measures 9x12 inches. Be sure to keep the edges thin, otherwise they won't cook through the grill. Repeat with the other half.
- Brush the dough with olive oil. Grease the grill grate with olive oil. Keeping the dough on the foil, invert it onto the grill grate and remove the foil. Cook until the pizza releases easily from the grill grate, about 3 minutes, then flip.
- Sprinkle each pizza with a handful of cheese, then top with half the tomatoes and green onions. Top with the remaining cheese. Cover the grill with the lid and cook for about 6 minutes. Rotate the pizza 45 degrees, cover with the lid, and cook until the bottom is deep golden, the inside is cooked through, and the cheese is bubbling, another 6 minutes. Transfer to a cutting board and serve.
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