Peach, Blueberry, Gorgonzola and Toasted Walnut Grilled Pizza Salad
If you want to add more Mediterranean recipes to your collection, Peach, Blueberry, Gorgonzolan and Toasted Walnut Grilled Pizza Salad might be a recipe you should try. One serving contains 764 calories, 31g of protein, and 42g of fat. For $4.38 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 20 minutes. 1145 people have made this recipe and would make it again. It is brought to you by Creative Culinary. A mixture of peaches, mixed greens, shredded mozzarella cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a main course. The Fourth Of July will be even more special with this recipe. With a spoonacular score of 85%, this dish is tremendous. Users who liked this recipe also liked Gorgonzolan and Toasted Walnut Salad, Toasted Walnut Salad With Mandarin Oranges and Gorgonzola Cheese, and Caprese Pizza & Gorgonzola Raspberry Walnut Salad.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
Large bunch of basil (I used about 30 leaves)
4 oz blueberries
6 oz Gorgonzola cheese
Mixed Greens
3 large peaches, sliced
1 Pillsbury Pizza Crust (I used Artisan Wheat)
1 cup shredded Mozzarella cheese
4 oz toasted walnuts
Equipment:
baking sheet
grill
aluminum foil
Cooking instruction summary:
Preheat the Grill. Unroll the dough onto a piece of foil that has been oiled with canola oil. (I did that part inside and put the foil and dough on a cookie sheet and then carried it outside to cook it.)Flip the dough on the foil onto a hot, oiled grill; peel off the foil and turn the heat down and let it cook for 5-6 minutes, taking care not to burn the bottom.Once it’s cooked and has some char marks, flip the dough over and cook the other side for just a minute or two and then remove the pizza dough from the grill with the semi cooked side on the bottom. (I put mine back onto the foil lined cookie sheet I started with).Top with mozzarella cheese, peaches, basil and half of the Gorgonzola cheese. Put the cookie sheet back on the grill for just a couple of minutes until the underside of the dough had browned and the cheeses have melted.Remove the pizza from the grill and let cool for 5 minutes. Top with salad greens, toasted walnuts, blueberries and the remainder of the Gorgonzola cheese Sprinkle with some olive oil and balsamic vinegar if desired.Cut into squares and enjoy!
Step by step:
1. Preheat the Grill. Unroll the dough onto a piece of foil that has been oiled with canola oil. (I did that part inside and put the foil and dough on a cookie sheet and then carried it outside to cook it.)Flip the dough on the foil onto a hot, oiled grill; peel off the foil and turn the heat down and let it cook for 5-6 minutes, taking care not to burn the bottom.Once it’s cooked and has some char marks, flip the dough over and cook the other side for just a minute or two and then remove the pizza dough from the grill with the semi cooked side on the bottom. (I put mine back onto the foil lined cookie sheet I started with).Top with mozzarella cheese, peaches, basil and half of the Gorgonzola cheese.
2. Put the cookie sheet back on the grill for just a couple of minutes until the underside of the dough had browned and the cheeses have melted.
3. Remove the pizza from the grill and let cool for 5 minutes. Top with salad greens, toasted walnuts, blueberries and the remainder of the Gorgonzola cheese Sprinkle with some olive oil and balsamic vinegar if desired.
4. Cut into squares and enjoy!
Nutrition Information:
covered percent of daily need
