Grilled Flatbread Pizza Duo

This recipe accommodates both veggie-lovers and meat-lovers

Goerge Foreman

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

Deliver Ingredients


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. 

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

Around the Web