Ingredients Jump to Instructions ↓

  1. 1 can (11 oz) Pillsbury® refrigerated thin pizza crust

  2. 1/2 cup basil pesto

  3. 1 cup shredded mozzarella cheese (4 oz)

  4. 3 large plum (Roma) tomatoes, cut into 1/4-inch slices

  5. 1/2 cup whole basil leaves

  6. 1/4 cup shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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 grill, foil side down. Cook, uncovered, 3 minutes or until bottom of crust is light golden brown. Remove from grill.

  2. Using wide spatula, flip crust over so uncooked side is down. Brush pesto over pizza crust. Sprinkle 1/2 cup of the mozzarella cheese over pesto. Arrange tomato slices and basil leaves on cheese. Sprinkle with remaining 1/2 cup mozzarella cheese and the Parmesan cheese.

  3. Place pizza onto grill, foil side down. Cook, covered, an additional 3 to 4 minutes or until crust is golden brown and cheese begins to melt.

  4. 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.

  5. High Altitude (3500-6500 ft)

  6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  7. Calories 510 (Calories from Fat 270),


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