Grills are not just for veggies and burgers any more. Today, more and more people are making pizzas on the grill. Here is a recipe that makes that idea much easier. Using a pita bread as a base for a pizza, makes the whole process much faster. Toasting the pita bread over a hot grill not only gives the pita a great crunch it also gives it a great grilled flavor.
Then, add the toppings, and it is a match made in heaven… creamy hummus, earthy falafels and salty olives lend themselves perfectly with the fresh tomatoes and arugula. Biting into a piece of this pita will remind you of a falafel sandwich. The crunch of the pita and the slight burn from the spicy beet hummus takes the taste to a new level.
Now that we are in the midst of grilling season, don’t get stuck in a rut of veggies burgers and grilled vegetables. Give this easy version of a grilled pizza a try. I promise you will not be disappointed.
- Beet Hummus (any hummus will work even store bought)
- 2-3 Large Pitas
- 1 Red Onions (Sliced)
- 3 Cherry Tomatoes (Sliced)
- 1 Bunch Arugula
- 1 Bunch Fresh Dill (Garnish)
- Kalamata Olives (Halved)(Garnish)
- Make the beet hummus and falafels (Recipes in links). These can be made well in advance. (We like to make the hummus the day before and we often have falafels ready to go in the freezer!)
- Light the grill so the coals have time to heat. Wash and Prepare all the fresh produce.
- When the coals are ready, place the pita onto the grill for 3-4 minutes. Check it occasionally to prevent burning. (Although it is okay with us if it does get few burned spots!) When it has browned on one side remove from the grill.
- Spread a layer of hummus on the now browned side of the pita. Place the pita back onto the grill hummus side up, to brown the underside (3-4 minutes)
- Place the toppings onto the grilled pizza. We like to start with the onions and tomatoes. Followed by the falafels, arugula and olives.
- Finish with a hearty sprinkle of fresh dill.
- Serve while still warm.