Entertaining outside just got easier with this simple, quick grilled pizza – a favourite of Epicure’s President and Founder, Sylvie Rochette.
CRUST
SAUCE
TOPPINGS
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- If using Basic Pizza Dough, lightly flour work surface and form dough into 2 — 10” pizza rounds. Loosely cover with a tea towel or plastic wrap and set aside.
- Preheat grill to medium-high.
- For the sauce, mix together crème fraîche and Lemon Dilly Dip Mix. Set aside.
- Using a basting brush, lightly oil one side of the dough.
- Place oiled side down on grill. Grill with lid closed 3–5 minutes, or until grill marks appear on bottom. Alternatively, grill store-bought shells for about 30–45 seconds, until golden, with grill marks on bottom.
- Using Grip & Grab, remove crust from grill. Lightly oil uncooked side. Flip over and spread grilled side with sauce and an even layer of toppings.
- Return pizza to grill and grill another 1–3 minutes, until spinach begins to wilt. Slice into wedges and enjoy.
Per serving: Calories 180, Fat 10 g (Saturated 4 g, Trans 0 g), Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 18 g (Fibre 1 g, Sugars 1 g), Protein 6 g.
25 min
16 servings
$0.85/serving
CRUST
SAUCE
TOPPINGS
25 min16 servings$0.85/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- If using Basic Pizza Dough, lightly flour work surface and form dough into 2 — 10” pizza rounds. Loosely cover with a tea towel or plastic wrap and set aside.
- Preheat grill to medium-high.
- For the sauce, mix together crème fraîche and Lemon Dilly Dip Mix. Set aside.
- Using a basting brush, lightly oil one side of the dough.
- Place oiled side down on grill. Grill with lid closed 3–5 minutes, or until grill marks appear on bottom. Alternatively, grill store-bought shells for about 30–45 seconds, until golden, with grill marks on bottom.
- Using Grip & Grab, remove crust from grill. Lightly oil uncooked side. Flip over and spread grilled side with sauce and an even layer of toppings.
- Return pizza to grill and grill another 1–3 minutes, until spinach begins to wilt. Slice into wedges and enjoy.
Per serving: Calories 180, Fat 10 g (Saturated 4 g, Trans 0 g), Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 18 g (Fibre 1 g, Sugars 1 g), Protein 6 g.
