Grilled pizzas with pita bread crust

Grilled Pita Pizzas

Grilled pizza on the barbecue is one of our favourite ways to prepare pizza.

Although you can grill a pizza made with a homemade pizza dough, store-bought frozen pizza dough (thawed to room temperature, of course), flatbread or even tortillas, our preference is to use whole wheat pita bread for the crust.

For a variety of good reasons. Or so we like to think.

* A pita pizza cooks quickly.

* Depending on how hungry you are, one or two pita pizzas (or more if you’re a lumberjack!) make a perfect lunch – or served with a green salad, a filling supper.

* A pita pizza is a convenient size to cut into small wedges to serve as an appetizer.

* It’s also a perfect size for making individual pizzas to suit personal tastes. In fact, we often have grilled pizza on the menu when we’re entertaining during the summer. We put out the toppings and have our guests make their own pizzas. Sure, we might be shirking our hosting responsibilities by making our company prepare their own meal. But this way, no one can complain that they don’t like their pizza. Or if they do, no one can blame the irresponsible hosts!

To make a grilled pizza, start by heating the barbecue on High. Brush one side of the pita bread with olive oil. This will help crisp and flavour the crust. Then spread on the sauce of your choice – pizza sauce, pasta sauce, sun-dried tomato pesto, a flavoured olive oil, roasted red pepper dip, a combo of hoisin and barbecue sauce (very nice when you’re putting chicken on your pizza), or vegetable-flavoured cream cheese (goes well with a veggie pizza). Think outside the pizza box a little, and use whatever “sauce” you like!

Then add the toppings of your choice. Keep in mind that the cooking time for this pizza will be short, so it’s best to slightly pre-cook hard vegetables (e.g broccoli, asparagus, sweet peppers), or at least cut them into small pieces. Unless you want a crunchy pizza, that is. Hey, you’re the pizza chef! You can make this pizza however you prefer!

Once the pizza is loaded with ingredients and the barbecue has been preheated on High, turn the heat down to medium-low. Slip the pizza on to the grill, close the barbecue and heat until the toppings are warmed through and the cheese has melted, about 5 or 6 minutes.

Pizza is served!

Personal pan Pizza Frittata – fast and delish!

As a follow up to my April 28th post with the recipe for Pizza Frittata, here’s a picture of a quick-version single-serving Pizza Frittata.

Pizza Frittata for one!
Pizza Frittata for one!

I made this frittata in an 8-inch (20 cm) frying pan with 2 eggs and a couple shakes of seasoning blend. The recipe for the herbed seasoning blend is also in that post. Instead of making your own seasoning blend (which is as complicated as making a trip to a grocery store or bulk food store that sells dried herbs in bulk!), you can use Italian Seasoning to add a pizza-y flavour.

I topped the frittata with pepperoni and cheese, omitting the green pepper, onion and mushrooms called for in the original recipe. You can use whatever pizza toppings you like to personalize your Pizza Frittata.

The frittata will slide right out of the pan onto a plate. It’s best eaten with a fork as it will be hot. If you let it cool a little, then cut it into wedges, it could be served as an appetizer, sans cutlery!

This is such a simple and great-tasting recipe. No flash in the pan, but certainly ready in a flash!

When making presentations about eggs to high school Family Studies classes, I often ask a couple students to help me make a few 6 or 8-egg versions of Pizza Frittata so everyone can have a taste. The recipe always goes over well.