Gourmet Grilled Pizzas

Health score
18%
Gourmet Grilled Pizzas
28 min.
4
129kcal

Suggestions


Elevate your pizza game with these Gourmet Grilled Pizzas that are bursting with flavor and creativity! Perfect for any meal, whether it's a satisfying lunch or a delightful dinner, this recipe combines the succulent taste of grilled beef tenderloin with the earthy notes of sautéed portobello mushrooms and the subtle sweetness of roasted fennel. Each bite is a delightful medley of textures and tastes, enhanced by a rich tomato chutney and creamy fontina cheese, making this dish an unforgettable experience for your taste buds.

In just 28 minutes, you can prepare this stunning dish that not only pleases the palate but also makes for an impressive presentation. The smoky flavor imparted by the grill adds depth to the tenderloin and vegetables, while the focaccia rounds provide a perfect base that holds up well under the delicious toppings. With a balanced caloric breakdown, you can indulge in this gourmet meal without guilt.

Whether you’re hosting a casual gathering or enjoying a quiet evening at home, these Gourmet Grilled Pizzas are sure to become a favorite among family and friends. Gather your ingredients, fire up the grill, and get ready to impress with this delightful and gourmet twist on a classic dish!

Ingredients

  • pound beef tenderloin 
  • 0.5 pound fennel bulb 
  • 24 inch focaccia rounds 
  • ounces fontina thinly sliced
  • 0.3 teaspoon pepper freshly ground
  • ounce portabello mushrooms fresh sliced
  • 0.3 teaspoon salt 
  • 0.5 cup tomato chutney 

Equipment

  • grill

Directions

  1. Trim tough outer stalks from fennel.
  2. Cut bulb in half lengthwise; remove and discard core. Set bulb aside.
  3. Cut tenderloin lengthwise down center, cutting to, but not through, bottom. Flip cut piece over to enlarge tenderloin, and sprinkle with salt and pepper.
  4. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
  5. Place tenderloin and fennel on rack; grill, covered, 5 minutes.
  6. Add mushrooms. Grill 5 additional minutes or until tenderloin is desired degree of doneness and vegetables are tender, turning tenderloin and vegetables once.
  7. Cut tenderloin and fennel into thin slices.
  8. Arrange tenderloin, fennel, and mushrooms evenly over focaccia rounds. Spoon 2 tablespoons chutney over each round; top with cheese. Return to grill rack; grill 3 minutes or until cheese melts.

Nutrition Facts

Calories129kcal
Protein20%
Fat36.8%
Carbs43.2%

Properties

Glycemic Index
45.75
Glycemic Load
4.41
Inflammation Score
-4
Nutrition Score
8.6039130532223%

Flavonoids

Eriodictyol
0.61mg
Naringenin
0.13mg
Kaempferol
0.02mg
Myricetin
0.02mg
Quercetin
0.24mg

Nutrients percent of daily need

Calories:128.56kcal
6.43%
Fat:5.51g
8.48%
Saturated Fat:2.81g
17.53%
Carbohydrates:14.56g
4.85%
Net Carbohydrates:11.73g
4.27%
Sugar:4.27g
4.74%
Cholesterol:16.44mg
5.48%
Sodium:381.25mg
16.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.74g
13.49%
Vitamin K:37.65µg
35.86%
Selenium:10.37µg
14.81%
Phosphorus:127.99mg
12.8%
Potassium:444.43mg
12.7%
Vitamin B3:2.41mg
12.04%
Vitamin C:9.36mg
11.34%
Fiber:2.83g
11.33%
Calcium:109.53mg
10.95%
Manganese:0.18mg
8.86%
Copper:0.18mg
8.77%
Folate:30.88µg
7.72%
Vitamin A:361.22IU
7.22%
Vitamin B5:0.7mg
6.95%
Vitamin B2:0.11mg
6.24%
Vitamin B6:0.12mg
5.83%
Zinc:0.87mg
5.79%
Vitamin B12:0.26µg
4.32%
Iron:0.64mg
3.57%
Magnesium:13.89mg
3.47%
Vitamin E:0.48mg
3.18%
Vitamin B1:0.04mg
2.72%
Vitamin D:0.21µg
1.42%
Source:My Recipes