Grilled Tomato Pizza with Herb Oil
10 large, fresh basil leaves
6 large sage leaves
1/4 c fresh oregano leaves
2 large garlic gloves
2/3 c olive oil
1/2 tsp. salt
2 small onions
shredded low-fat mozzarella cheese
3 large tomatoes, sliced or diced
Note: You can use any or all of your
favorite toppings, and you can grill
vegetables like onions, bell peppers,
zucchini, beforehand or saute some
chicken sausage in a skillet and set
aside until ready to use.
Store bought pizza dough such as
Boboli, flatbread or Wegman's brand
whole wheat pizza dough
To make the herb oil, place the herbs
in a food processor.
While the machine is running, drop
garlic through feed tube to mince.
Add oil and salt to the mix.
Transfer herb oil to a small bowl.*
To make the pizza topping, slice
onions and/or any veggies you are
Slice and/or dice the tomatoes and
toss with 1 1/2 Tbsp. of the herb oil
Note: All of the above can be
prepared up to 6 hours ahead. Cover
tomatoes, oil, onions and cheese
separately and refrigerate until ready
Prepare grill and maintain at medium
Place whatever you are using for the
pizza crust on grill and toast, face
down, until just brown, about 2 minutes.
Transfer the crust to a sheet of
aluminum foil, grilled side up.
Stir and evenly brush herb oil on top of
the crust and top with you desired
toppings - veggies and tomatoes first,
meat and then the cheese.
Transfer back to the grill, cover and
cook until cheese melts, about 2-3
Remove from grill, dab with more herb
oil and serve.
*Not all of the oil needs to be used for
this recipe so the rest can be saved
and used at a later date.