Grilled Pesto Pizza
I made it using my home-made multi-grain pizza dough and my 5-minute classic basil pesto. It came together in a snap. If you’ve never tried grilling a pizza before, there are a few things you need to know about how to get the pizza on and off the grill successfully. I have learned the hard way, that there are certain things you need to do to have a happy dinner.
I am sharing my pizza grilling tips and recipe over at Rachel Cooks. You can read about how to set yourself up at the grill and how to slide that dough onto the grill without a wrinkle on my guest post: Grilled Pizza with Pesto and Tomatoes. Hope you enjoy it. If you have never visited over at Rachel’s blog, I think you’ll really like it. She is a busy mom just like me, and she loves to share healthy family-friendly meals on her blog.
You're only 5 ingredients and a hot grill away from a mouthwatering grilled pizza with pesto and tomatoes.
1 1-lb to 1.25-lb. ball pizza dough, preferably whole-grain
All-purpose flour and/or cornmeal for dusting
½ cup basil pesto
1 large tomato, sliced
1 cup shredded cheddar cheese
- Preheat grill to medium heat.
- Dust work surface with flour. Roll pizza dough out to 15 to 16 inches. Sprinkle flour or cornmeal on a large un-rimmed baking sheet or pizza peel. Transfer the pizza dough to the baking sheet or peel.
- Brush grill grate to clean it and oil it with an oil soaked towel. Slide the dough off the baking sheet or peel onto the grill and cook until it is firmed up and crisped on the bottom, 2 to 3 minutes.
- Carefully, Flip the dough over using the peel or tongs and baking sheet. Spread the pesto over the dough. Top with tomatoes and cheddar. Cover the grill and cook until the cheese is melted and the bottom of the crust is crispy, 5 to 7 minutes.