Fennel & Fontina Grilled Pizza

Fennel & Fontina Grilled Pizza

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From: EatingWell Magazine, May/June 2018

You can make healthy veggie-packed pizza in just 15 minutes with store-bought pizza dough, a few simple ingredients and a hot grill. Slice the fennel as thinly as possible—it'll caramelize and melt into the creamy, nutty fontina cheese.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound whole-wheat pizza dough
  • 1 (14 ounce) can stewed tomatoes with basil, garlic & oregano, drained and mashed
  • 2 cups thinly sliced roasted fennel
  • 1 cup shredded fontina cheese
  • ¼ cup thinly sliced scallions


  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, tomatoes, fennel and fontina to the grill.
  3. 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 tomatoes and top with the fennel and fontina. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more.
  4. Return the pizza to the baking sheet. Top with scallions.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 376 calories; 15 g fat(5 g sat); 4 g fiber; 52 g carbohydrates; 16 g protein; 24 mcg folate; 31 mg cholesterol; 7 g sugars; 2 g added sugars; 954 IU vitamin A; 12 mg vitamin C; 198 mg calcium; 1 mg iron; 652 mg sodium; 376 mg potassium
  • Nutrition Bonus: Calcium (20% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1½ vegetable, 1 high-fat protein

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