Bacon Apple and Gorgonzola Grilled Pizza {RECIPE} | Confessions of a Stay-At-Home Mom

April 21, 2013

Bacon Apple and Gorgonzola Grilled Pizza {RECIPE}

What is it about Spring that makes us want to eat healthier, fresher meals?

Warm weather, longer quantities of sunshine and the realization of the "winter coat" your body has maintained to "keep warm" through the cold months is still sticking around.


Recently, we discovered the awesomeness that is GRILLED PIZZA. 

ZOMG, people.

It's my FAVE.

I love it because you use half the dough, which cuts a nice amount of calories. You can dress it up as healthy (or unhealthy) as you want. We aim to use low-fat cheese in sparing amounts and load up with veggies. Regardless of the toppings, there is something so fresh about it.

We started doing this on a random Wednesday, concocting the infamous Grilled Greek Pizza. We were so inspired, that we've been challenging ourselves to create a new grilled pizza each Wednesday. The next Wednesday we did a Buffalo Chicken Grilled Pizza (look for this recipe in the future!). And this past week, we put together what might be the tastiest pizza I've ever eaten in my whole life.

I'm not even joking.

Ready for this?

Bacon. Apple. Gorgonza.

On the GRILL, yo!

This pizza is a little heavier than the other pizza's we've been making. But you can lighten it up by using turkey bacon. We also couldn't find reduced-fat gorgonzola - but we would use it if we could! It is tangy and savory and just NOMNOMNOM.  

I urge you to try it immediately.

  • 1/2 lb of pizza dough (I get the 1 lb pre made dough from the grocery store and halve it - usually found in the deli section OR you can make your own)
  • 1/2 cup of reduced fat mozzarella cheese
  • 2-3 slices of bacon, cooked and diced
  • 1 small granny smith apple, diced
  • 1/2 cup of gorgonzola cheese
  • 1/4 cup of skim milk

In small saucepan, melt the gorgonzola cheese into the skim milk on medium heat. Do not let it boil. Once it is well-combined and thick, take off heat.

Preheat grill to medium heat.

On a floured surface, roll out your pizza dough. If you find it is not elastic enough (ie: it keeps snapping back after you roll it), let it sit out for 10 minutes. Roll the dough until it is very thin, about 1/8-1/4 of an inch (as thin as you can get it before it tears). 

Spray the grill with non-stick cooking spray.  Spray the top of the dough with non-stick cooking spray (or brush lightly with olive oil). Place oiled side DOWN on the grill. Close the grill and let cook for 3-5 minutes. The dough will puff up. Keep an eye on the dough so it doesn't burn. With a spatula, check the bottom of the dough. When it is firm and golden brown, spray the top of the dough and flip over.  Let cook for another 3-5 minutes until the bottom is browned. 

While the second side is cooking, spread the gorgonzola sauce over the cooked crust. Top with mozzarella cheese. Sprinkle bacon and apples over the cheese. Close the lid to your grill for 2-3 minutes and let the cheese melt.

Once the pizza crust is finished cooking, remove from grill and put on a serving plate. Top with extra gorgonzola if you are a big fan ;)


I'd love to hear how this turns out for you!  So leave a comment with your experience - or your grilled pizza ideas! I'd love to try 'em!

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