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Grilled Flatbread Pizza Duo

This recipe accommodates both veggie-lovers and meat-lovers

This recipe makes one pizza for veggie-lovers and one for meat-lovers!


Tip: The Meat Lover’s Pizza can be assembled up to 2 hours in advance and grilled right before serving. 


For the meat lover’s pizza:

  • Pizza dough
  • 1 Teaspoon olive oil
  • 1/2 Cup tomato sauce
  • 1/2 Cup mozzarella cheese, shredded
  • 1/2 Cup sautéed onions
  • 2 Ounces prosciutto, torn into pieces
  • Pinch hot pepper flakes

For the veggie lover’s pizza:

  • 1/4 Cup prepared pesto sauce
  • 1/2 Cup smooth ricotta cheese
  • 6 cherry tomatoes, quartered
  • 1/2 Cup baby arugula


For the meat lover’s pizza:

Preheat the George Foreman Evolve grill on setting  number 4. Divide dough in half. On a lightly floured surface, roll out each half into 12-by-6-inch rectangle, about 1/4-inch thick. Brush each piece of dough with 1 teaspoon of the olive oil; grill for 5 to 7 minutes or until lightly grill-marked. Flip over and brush with remaining oil; grill for 5 to 7 minutes or until cooked through.

Meat Lover’s Pizza: Spread tomato sauce over one flatbread crust; sprinkle with half of the cheese. Scatter onions and prosciutto over top. Sprinkle with remaining cheese and hot pepper flakes. Grill, covered, for about 4 minutes or until cheese has melted.

For the veggie lover’s pizza:

Vegetarian Pizza: Spread pesto over top and drop spoonfuls of ricotta over pesto. Scatter with tomatoes and top with arugula.

Cut each flatbread into strips and arrange on a serving platter.