Roasted red peppers, fresh basil, and three types of cheese top these little pizzas. Add your favorite meat to make your favorite pizza.

Source: Midwest Living


Recipe Summary

45 mins
45 mins
5 mins
1 hr 35 mins
6 (8-to 9-inch) pizzas


Ingredient Checklist


Instructions Checklist
  • Prepare the pizza dough as directed. On 2 to 3 very large greased baking sheets dusted with cornmeal, roll each portion of dough to an 8- to 9-inch circular shape (don't worry if pizza isn't perfectly round). Add more cornmeal as needed.

  • In a small bowl, combine roasted sweet red peppers, basil, 1 tablespoon oil and garlic; set aside. In a medium bowl, toss together provolone, mozzarella and Asiago; set aside.

  • Spread some of the roasted sweet red pepper mixture evenly over each crust. Top with some of the meat. Sprinkle with some of the cheese mixture. Cover and grill for 3 to 4 minutes more or until cheese is melted and crust is cooked through and crisp. Remove pizzas from grill. (For a gas grill: Preheat grill. Reduce heat to medium-hot. Place dough circles on a grill rack over heat. Cover; grill as directed.)

  • Repeat grilling with remaining 4 dough portions and toppings. Cut in wedges to serve. Serve immediately. Makes six (8- to 9-inch) pizzas (6 to 8 servings).

For a charcoal grill:
  • Carefully slide two dough circles from the baking sheet onto the rack of an uncovered grill directly over medium-hot coals. Cover and grill for 2 to 3 minutes or until top is puffed in some places and underside is starting to become firm and crisp. Carefully turn the crusts with tongs or a large spatula. Working quickly and carefully, brush oil over crusts.

Oven Method:

You also can bake these pizzas in the oven. Preheat the oven to 450 degrees F. Prepare dough circle and place two crusts at a time on 3 very large greased baking sheets dusted with cornmeal. Do not brush with oil; add toppings. Bake for 8 to 10 minutes or until cheese is bubbly and crust is golden. While pizza is baking, prepare remaining dough. Add toppings and bake. Serve as above.

Toting directions:

Roll pizza crust and stack between sheets of plastic wrap. Place in cooler. Pack topping ingredients separately; store in cooler.

Nutrition Facts

676 calories; fat 42g; cholesterol 71mg; saturated fat 15g; carbohydrates 51g; mono fat 19g; poly fat 3g; insoluble fiber 6g; sugars 3g; protein 27g; vitamin a 485.9IU; vitamin c 67.9mg; thiamin 0.6mg; riboflavin 0.5mg; niacin equivalents 5.7mg; vitamin b6 0.3mg; folate 121mcg; vitamin b12 0.8mcg; sodium 1200mg; potassium 417mg; calcium 474.5mg; iron 3.8mg.