Hello. I’m baccck! I hope everyone had a great July 4th celebration. I know I have been MIA but I have been kicking back and enjoying the puppy these days.
Anyway it was back to business as usual this Monday I was craving pizza today. I thought about it all day. I knew that if I ordered takeout pizza that I would be killing my weekly Points and, well frankly, I just didn’t want to do that. So I decided that I would experiment with the grill and make a variety of grilled pizza’s and then rate which ones I liked the best. Darn, pizza all week! But hey, I am testing them all for you, right?
I drove to Safeway and let my imagination guide me. I bought several types of pizza dough, and of course, a few healthy toppings.
My first pizza experiment this evening was a huge hit. I tested out a Pita Pocket for my crust. And to think it was only 180 calories for my personal pizza.
Grilled Mushroom and Tomato Pizza
- 1 Orowheat Pita Pocket (Italian Blend)
- chopped garlic
- ⅓ cup reduced fat Italian Blend shredded cheese
- chopped Italian parsley
- grape tomatoes
- crimini mushrooms
- Preheat your grill
- Pull apart the pita into halves. Brush both sides with olive oil or spray with olive oil spray.
- Spread chopped garlic on top. Sprinkle each half with the cheese. Top with parsley, tomatoes, and mushrooms.
- Grill for about 5 to 6 minutes over indirect heat.
The way to grill using the indirect heat method is to turn off one of the burners and place your pizza on the part of the grill that you just shut off. Close the grill and in less that 6 minutes you will have the perfect grilled pizza.
You can do the same if you have a charcoal grill too. Place the coals to one side of the grill, once they are hot, place the pizza on the opposite side of the coals.
Go ahead and experiment with your personal pizza and let me know what creative topping you chose.
Thanks for stopping by and have a great pizza day!