December 28, 2015
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Goerge Foreman
This recipe makes one pizza for veggie-lovers and one for meat-lovers!
Notes
Tip: The Meat Lover’s Pizza can be assembled up to 2 hours in advance and grilled right before serving.
Ingredients
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
Directions
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.