Grilled Enchilada & Brussels Sprout Pizzas {Giveaway Closed}

Once the sun begins to set and the cool air begins to blow in, I just can’t resist going outside. Grilling may seem miserable on a hot summer day sometimes, but it is perfect for cool summer evenings. I have definitely been noticing the temperature drop little by little in the last week. I think the heat of summer might finally be wearing down (I don’t want to jinx it though!). This week I was also lucky enough to receive a reserve kit of Muir Glen Organic Tomatoes to try out- see below for your chance to win one too! Muir Glen caught my eye when I heard that, unlike other canned tomatoes, their tomatoes are all taken from their vines to their cans within EIGHT hours! That is pretty impressive.

After seeing that I had pizza sauce in my kit, I decided I would make pizza on the grill. Grilled pizza has a different look and taste to it than baked pizza because the dough puffs up on the grill, rather than staying relatively flat. I decided to turn my Muir Glen pizza sauce into an enchilada sauce and make an enchilada pizza. Kelcey’s little sister didn’t realize that I was making an enchilada pizza and shouted, “This tastes like an enchilada!” after I gave her a piece; I guess that means I got the results I wanted haha.

Grilled Enchilada Pizza

4.60 from 10 votes

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Servings 4

Ingredients

  

• 1 raw pizza crust
• 1/4 cup & 1 tbsp olive oil
• 1 8 oz can Muir Glen Organic pizza sauce
• 2 tbsp chili powder
• 1 tbsp cumin
• 1/2 tbsp garlic powder
• 1/2 tbsp dried onion
• 1/2 lb ground chorizo cooked
• 1 cup fresh spinach
• 1/4 cup diced onion
• 1/2 red pepper sliced
• 1/2 jalapeno sliced
• 1/2 8 oz can Muir Glenn fire-roasted tomatoes (drained)
• 1 cup cheddar cheese shredded
• 3 tbsp cotjia cheese Mexican crumbling cheese

Instructions

 

• In a large saucepan, heat the pizza sauce over medium heat. Add 1/4 cup olive oil, chili powder, garlic and dried onion; stir, bring to a boil, then remove from heat and set aside.
• Heat the oven to medium-high heat. On a well floured surface, roll out pizza dough into a 9x11-inch rectangle.
• Drizzle the dough with 1 tbsp olive oil, lay olive oil side up directly onto the grill and let cook until puffed up (about 3 minutes).
• Flip dough and top with enchilada sauce. Layer with spinach, onions, red peppers, jalapenos, fire-roasted tomatoes and chorizo.
• Reduce heat to medium-low and top with cheddar and cojita cheeses, close the grill and let cook until cheese is melted (about 3-5 minutes).

Of course, we had to make a veggie pizza for my other roommates as well. Kelcey and I came up with a brussels sprouts and caramelized onion pizza with a lemon olive oil sauce instead of tomato. We used a cheese called parrano, which is a blend of gouda and parmesan cheese. You can use gouda and parmesan separately if you can’t find this. Both pizzas were absolutely amazing; I am so happy to have new pizza ideas!

Brussels Sprout & Caramelized Onion Pizza
Serves 4

• 1 raw pizza crust
• 2 tbsp olive oil (divided)
• 1 medium yellow onion (sliced)
• 3 tbsp butter
• 1/2 lb brussels sprouts (peeled & roughly chopped)
• 1 tsp crushed red pepper
• 1tsp black pepper
• 1 clove garlic (minced)
• 1 tbsp balsamic vinegar
• 1 tsp lemon juice
• 1/2 cup parrano cheese (or gouda & parmesan)

Directions:

1. Heat grill to medium-high heat and heat oven to 400F.
2. In a large skillet, melt the butter and cook onions on low until soft and caramelized (about 15 minutes). Add the minced garlic, balsamic and lemon juice; stir well and remove from heat.
3. Meanwhile, lay out the brussels sprouts on a baking sheet, drizzle with 1/2 tbsp olive oil, crushed red pepper and black pepper. Bake at 400F until crispy (about 15 minutes).
4. On a well floured surface, roll out pizza dough into a 9×11-inch rectangle.
5. Drizzle the dough with 1 tbsp olive oil, lay olive oil side up directly onto the grill and let cook until puffed up (about 3 minutes).
6. Flip dough and drizzle with remaining olive oil. Spread the onion mixture and brussels sprouts over the pizza and sprinkle with cheese.
7. Close the grill, reduce heat to medium-low and let the pizza cook until the cheese is melted (about 3-5 minutes).

FOR THE GIVEAWAY!

Ok so here is how this giveaway is going to work. I am going to give you multiple ways to enter of the course of one week. After the week is over, I will pick a random winner who will receive their own Reserve Kit from Muir Glen Organic Tomatoes! So how can you gain entries?

Leave a comment below letting me know when you have done one of the following (separate comments for each!):

1. Tell me what you would make with these tomatoes, pizza sauce or ketchup.
2. Follow me on Twitter.
3. Become a fan on Facebook (include your Facebook name that you are using).
4. Follow me on StumbleUpon.
5. Stumble this giveaway.
6. Tweet about this giveaway (use @jennymo57 in the tweet).
7. Get your friends to enter (Leave a comment telling me each friend who you referred, I will check for validation).

I will pick a winner on Tuesday, August 22nd. Good luck!

Disclaimer: I received free Muir Glen products for this post.

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