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Grilled Swiss chard and tomato pizzas

Grilled Swiss Chard & Tomato Pizzas

7
Points®
Total Time
35 min
Prep
20 min
Cook
10 min
Serves
8
Difficulty
Easy
Make one of the best pizzas you'll ever have on the grill. The cleanup is simple since all the ingredients in this one-dish meal are made on the grill. The secret to a great grilled pizza is to keep all your ingredients organized. Because you top the pizza after you put the dough on the grill, you'll want to be ready to add the toppings in just a matter of minutes. It's best to use dough at room temperature because it's more pliable and easier to work with. A slightly thicker dough works best on the grill. Serve this pizza with a small side salad.

Ingredients

Cooking spray

6 spray(s), preferably made with olive oil

Uncooked Swiss chard

¾ pound(s), (1 bunch), leaves separated and tough center stems removed

Red onion

1 medium, cut into 1⁄4-inch rounds

All-purpose flour

1 Tbsp, for rolling out dough

Frozen pizza crust dough

1 pound(s), thawed and at room temperature, or refrigerated dough at room temperature, divided into 4 pieces

Plum tomato

4 large, cut crosswise into 1⁄4-inch slices

Black pepper

¼ tsp

Shredded part skim mozzarella cheese

1 cup(s), divided

Instructions

  1. Off heat, coat grill rack with nonstick spray. Turn on 1 burner of gas grill and preheat to high, or prepare fire in charcoal grill for two-zone cooking.
  2. Coat Swiss chard and onion with nonstick spray and transfer to grill. Cook, turning occasionally, until vegetables are lightly browned and tender, about 3 minutes for chard and 5 minutes for onion. Remove vegetables from grill as they are done cooking and transfer to cutting board. Coarsely chop vegetables. Keep grill lit.
  3. On lightly floured work surface, roll each piece of dough into thin oval. Working with 2 crusts at a time, lightly coat 1 side of each with nonstick spray and arrange on hotter side of grill. Close lid and cook, checking occasionally to make sure bottoms are not burning and large bubbles are not popping, until crusts are charred and marked from grill, 2 to 3 minutes. Transfer to cutting board and coat top with nonstick spray. Turn crusts over and arrange on cooler side of grill.
  4. Top crusts on grill with half of chard, onion, and tomatoes. Sprinkle each with pinch of black pepper and top each with 1⁄4 cup cheese. Slide pizzas back to hotter side of grill and close lid. Cook until crusts are charred and marked from grill, 2 to 3 minutes more. (If bottoms start to burn before cheese melts, move pizzas back to cooler side of grill.) Repeat with remaining crusts, toppings, black pepper, and cheese. Cut each pizza in half before serving.
  5. Per serving: 1/2 pizza

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