• 4minutes
  • 530calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 1 pound(s) refrigerated fresh pizza dough from supermarket or pizzeria , at room temperature

  3. 1/4 cup(s) refrigerated pesto sauce

  4. 3 plum tomatoes , seeded and chopped

  5. 8 ounce(s) fresh mozzarella cheese , thinly sliced

  6. 1/2 teaspoon(s) coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. Prepare outdoor grill for covered direct grilling over medium heat.

  2. Meanwhile, spray 2 large cookie sheets with nonstick cooking spray. On work surface, divide dough into 4 equal pieces; spray with nonstick cooking spray. With fingertips, press each piece of dough into a round about 1/8 inch thick (it's okay if dough is not perfectly round). Or, if necessary, with rolling pin, roll each dough piece to 1/8-inch thickness. Transfer two rounds to each prepared cookie sheet; cover loosely with plastic wrap. (Bring dough rounds and remaining ingredients to grill for final pizza assembly.)

  3. Place dough rounds on hot grill rack. Cover grill and cook 2 to 3 minutes or until grill marks appear on underside and dough stiffens (dough may puff slightly). With tongs, carefully transfer dough to same cookie sheets, grill-marks side up.

  4. Spread pesto on grilled side of dough rounds; top with tomatoes, mozzarella, and pepper.

  5. Return dough rounds to grill, toppings side up. Cover grill and cook pizzas 2 to 3 minutes longer or until bottom of dough stiffens and mozzarella begins to melt. Transfer pizzas to cutting board; cut into wedges to serve.


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