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Grilled Garlic Butter Crusted Margherita Pizza

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  0 reviews
  • 30 min prep time
  • 40 min total time
  • 10 ingredients
  • 6 servings
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Roasted garlic and butter on the crust really enhance this Margherita pizza.

1
can Pillsbury™ refrigerated classic pizza crust
Cooking spray
2
teaspoons olive oil
3
cups cherry tomatoes, halved
1/2
teaspoon chopped roasted garlic or chopped garlic
1/2
teaspoon salt
2
tablespoons butter, softened
1
tablespoon chopped roasted garlic or chopped garlic
8
oz fresh mozzarella cheese, thinly sliced
1/4
cup fresh basil leaf strips

Steps

  • 1 Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.
  • 2 In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add tomatoes, 1/2 teaspoon garlic and the salt. Reduce heat to medium; cook 10 to 15 minutes, stirring frequently, until tomatoes are thickened. Set aside; cool slightly.
  • 3 Turn dough rectangle over directly onto grill rack; peel off foil, and return foil to cookie sheet, sprayed side up. Cook uncovered over medium-low heat 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.
  • 4 In small bowl, mix butter and 1 tablespoon garlic; spread over dough. Evenly distribute tomato mixture over partially baked crust. Top with cheese. Slide pizza from foil onto grill. Cover grill; cook 3 to 5 minutes longer or until crust is golden brown and cheese is melted. Arrange basil strips over pizza. To serve, cut into 6 rows by 3 rows.
  • 1 Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.
  • 2 In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add tomatoes, 1/2 teaspoon garlic and the salt. Reduce heat to medium; cook 10 to 15 minutes, stirring frequently, until tomatoes are thickened. Set aside; cool slightly.
  • 3 Turn dough rectangle over directly onto grill rack; peel off foil, and return foil to cookie sheet, sprayed side up. Cook uncovered over medium-low heat 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.
  • 4 In small bowl, mix butter and 1 tablespoon garlic; spread over dough. Evenly distribute tomato mixture over partially baked crust. Top with cheese. Slide pizza from foil onto grill. Cover grill; cook 3 to 5 minutes longer or until crust is golden brown and cheese is melted. Arrange basil strips over pizza. To serve, cut into 6 rows by 3 rows.

Expert Tips

1/8 teaspoon garlic powder can be substituted for the roasted garlic in the tomato mixture and 1 teaspoon garlic powder can be substituted for the roasted garlic in the butter mixture.

Shredded mozzarella cheese can be substituted for the fresh mozzarella cheese, and this pizza will still taste great.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
% Daily Value
Total Fat
17g
26%
Saturated Fat
9g
45%
Trans Fat
0g
0%
Cholesterol
45mg
15%
Sodium
860mg
36%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
9%
Protein
14g
14%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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