Grilled Pesto Pizza Recipe

Olive oil 

1/4 cup store-bought or homemade pesto 

2 cups grated mozzarella, sharp Cheddar, or Fontina cheese 

2 large tomatoes, halved, seeded, and thinly sliced 

1 to 2 tablespoons chopped fresh parsley 

Pepper, to taste 

What's Next:

Prepare the dough and set it aside to rise. Punch it down and knead it briefly on a floured surface. (If you're using the frozen dough, thaw it for several hours in a plastic bag at room temperature.) Divide the dough in half, shaping each half into a ball. Let it rest for 5 minutes.

Start your grill. If you are building a fire, bank the coals on one side, so one side is hotter than the other. Lightly oil a large baking sheet and set it aside.

9- to 10-inch circle no less than

1/4 inch thick. (If the dough tends to spring back, let it rest 5 more minutes before proceeding.) Lightly brush olive oil on both sides of the dough circles and transfer them to the baking sheet. Let them rest

3 to 4 minutes.

1 1/2 to 2 minutes undisturbed, so the bottom has a chance to set - the top will bubble. Using a large spatula, flip over the dough and grill it for another

1 1/2 minutes on the hot side of the grill.

2 tablespoons of pesto. Quickly top with

1 cup of the cheese, then cover generously with

1 sliced tomato. Continue to grill for 2 to 3 minutes in the cooler area, sliding the pizza around, if necessary, to brown the bottom evenly. (Don't let a little charring bother you.)

Slide the pizza onto a platter and top with the chopped parsley and pepper. Repeat for the other dough circle, slicing and serving the first one as the second one grills. Serve & enjoy!

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