Store-bought pizza dough and a hot grill make this garlicky, veggie-loaded grilled pizza super-fast from start to finish. Have all of your ingredients prepped and ready to go before you start slinging pies--the dough cooks up fast on the grill. Source: EatingWell Magazine, May/June 2018

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, oil, collards and Cheddar to the grill.

  • Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the oil and top with the collards and Cheddar. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more.

  • Return the pizza to the baking sheet. Top with bacon.

Nutrition Facts

498 calories; 28.4 g total fat; 7.5 g saturated fat; 33 mg cholesterol; 573 mg sodium. 158 mg potassium; 50.1 g carbohydrates; 5.8 g fiber; 3 g sugar; 18.6 g protein; 7573 IU vitamin a iu; 17 mg vitamin c; 23 mcg folate; 335 mg calcium; 1 mg iron; 29 mg magnesium; 2 g added sugar;