Episode 9, Season 2 of Healthy Gourmet.


  • 1 large Chicken Breast , Grilled

  • 1 large Zucchini, Grilled

  • 2 large Mushrooms, Portabello, Grilled

  • 5 pieces Asparagus, Grilled

  • 1 head Brocolli, Grilled

  • 1 jar Artichoke Hearts, marinated

  • 1 jar Basil Pesto

  • 6 pieces Okra

  • 1/4 cup soft Sheep’s Milk Cheese

  • 2 cups cheese, pecorino


  • 1.

    Preheat the grill to medium heat.

  • 2.

    Pull dough from the refrigerator and let them rest at room temperature for 1 hour.

  • 3.

    Dust the work surface, your hands and the bottom side of the baking tray and the bottom side of the dough with flour.

  • 4.

    Gently tap down the dough with your fingers to form a disk.

  • 5.

    Using your hands or a rolling pin stretch the dough into the shape of a large rectangle.

  • 6.

    Place the dough on a baking tray and top with desired ingredients. 

  • 7.

    Slide the pizza onto the grill, close the lid and grill for approximately 5 minutes.

  • 8.

    Remove the pizza, let it cool for 1 minute and slice.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 621kj
  • Fat Total 55g
  • Saturated Fat 14g
  • Protein 25g
  • Carbohydrate 9g
  • Sugar 3g
  • Sodium 1365mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Calories: 209 cal
Fat: 8.9 g
Sodium: 463 mg
Carbohydrates: 11.2 g
Fiber: 4.3 g
Protein: 21.1 g

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