Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Grilled Pizza on a Stick
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 452
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 29 mg
- Sodium
- 965 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 452
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 29 mg
- Sodium
- 965 mg
Ingredients
Directions
Special equipment:
six 10-inch metal skewers- Put the olive oil in a small saucepan with the oregano, garlic and a pinch of salt. Warm over medium heat just until the garlic turns golden, then turn off the heat and let steep while you prepare the dough.
- Preheat an outdoor grill over medium heat.
- Unroll the pizza dough and roll it out by about 1 inch in either direction. Slice into 6 equal pieces. Stretch and press each piece into an approximately 11-by-2-inch rectangle. Sprinkle 2 tablespoons of mozzarella down the center of each rectangle, then fold the dough over the cheese and pinch the seams to seal, making 6 cheese-filled dough "tubes."
- Thread each tube onto a skewer like a snake, alternating after every turn with a slice of pepper and a folded slice of pepperoni. Lay the pizza sticks on a parchment-lined baking sheet and brush all over with the garlic-oregano oil.
- Grill the pizza skewers uncovered, turning every couple of minutes so that all sides make contact with the grill, until the dough is fully cooked, 6 to 8 minutes. Transfer to a serving platter, sprinkle with the Parmesan and serve with warm marinara sauce on the side.
