Grilled Italian Pesto Pizza
Summer fresh vegetables on a grilled pizza, this Italian Grilled Pizza is easy to make.
- 1 (11 ounce) can Pillsbury™ refrigerated thin pizza crust
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese, 4 ounces
- 3 large plum or Roma tomatoes, cut into 1/4-inch slices
- 1/2 cup whole basil leaves
- 1/4 cup shredded Parmesan cheese
Preparation time 5mins
Cooking time 25mins
Adapted from pillsbury.com
Heat gas or charcoal grill to medium heat.
Cut 14 x 14-inch piece of heavy duty foil; spray foil with cooking spray. Place dough on foil; starting at center press dough to 12-inch round. Place dough, on foil, on grill, foil side down. Cook, uncovered, 3 minutes or until bottom of crust is light golden brown. Remove from grill.
Turn the crust over, so that the light browned side is on top. Spread the pesto over the top of the crust. Layer the tomatoes and basil over the pesto and sprinkle with cheese.
Place pizza with toppings back onto grill, foil side down. Cook, covered, an additional 3 to 4 minutes or until crust is golden brown and cheese begins to melt.
Cut into eight pieces and serve.
If you have lots of fresh basil, make your own pesto. Place 2 cups firmly packed basil leaves, 3/4 cup grated Parmesan cheese, 1/4 cup pine nuts, 1/2 cup olive oil and 3 cloves garlic in a blender or food processor. Cover and blend on medium speed about 3 minutes or until smooth.