Grilled Southwestern Pizza

Makes 2 medium pizzas
Hands-on time: 15 minutes
Total preparation time: 30 minutes plus rising time

1 recipe Food Processor Pizza Dough, divided into 3 balls
Olive oil for brushing and drizzling
3 cups grated Monterey Jack cheese
3 scallions, white and 1 inch of the green parts, thinly sliced
1 fresh or Pickled Jalapeno, seeded and thinly sliced
1 teaspoon ground cumin
1 small garlic clove, minced
1 cup shredded grilled chicken and/ or finely chopped cooked chorizo
1 cup grilled fresh corn kernels
Pickled Red Onion
And chopped fresh cilantro for garnish

While the dough is rising, heat the grill pan, heat one half on high and the other on low.  Combine the cheese, scallions, jalapeno, cumin, and garlic in a large bowl.

Working in batches, on a lightly oiled surface, roll each piece of dough 1/16 inch thick. Oil one side. Working with 1 piece at a time, lift up the dough and put the oiled side down on the hot side of the grill pan for approximately 1 minute or until it puffs up slightly and shows grill marks. Brush the other side with oil and flip the dough over.

Top the grilled side with half of the cheese mixture, chicken, or chorizo, and corn and drizzle it with some olive oil. Place on the cooler side of the grill pan, cover and cook until the cheese bubbles, 6 to 7 minutes. Repeat with the remaining dough and ingredients.

Remove the pizza and top with the pickled onion and cilantro. Slice into pieces and serve at once.


Thanks to

Sara's Weeknight Meals is produced by Silver Plume Productions and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by Best Buy, Gallo and King Arthur Flour. |

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