Grilled Pesto Pizza Recipe

Ready to take your taste buds on a flavor-packed adventure? Let me introduce you to my grilled basil pesto pizza—a delightful medley of cheesy, nutty goodness with fresh bursts of cherry tomatoes and the aromatic charm of basil that’s sure to elevate your pizza game to the next level.

I enjoy making a mouthwatering grilled pesto pizza that brings together delicious, fresh flavors and wonderful textures. The base is a crispy crust, and vibrant basil pesto complements the melted mozzarella perfectly.

For pizzazz, I really like to add juicy cherry tomatoes, crumbled feta, and lightly toasted pine nuts, all topped with fresh basil leaves.

Grilled Pesto Pizza Recipe Ingredients

• Pizza Dough: Provides carbohydrates for energy and a chewy base.
• Basil Pesto: Rich in flavor, packed with healthy fats and antioxidants.
• Shredded Mozzarella Cheese: Source of protein and calcium, adds creamy texture.
• Cherry Tomatoes: High in vitamin C, juicy sweetness and a pop of color.
• Pine Nuts: Offers healthy fats, adds crunch and a nutty flavor.

Grilled Pesto Pizza Recipe Ingredient Quantities

• 1 pound pizza dough
• 1/2 cup basil pesto
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tablespoons pine nuts, lightly toasted
• 1 tablespoon olive oil
• 2 tablespoons cornmeal (for dusting)
• Fresh basil leaves, for garnish
• Salt and pepper, to taste

How to Make this Grilled Pesto Pizza Recipe

1. Heat your grill to a temperature of medium high.

2. On a surface that is lightly dusted with flour, roll the pizza dough into a circle measuring 12 inches across.

3. Dust a clean surface or pizza peel with cornmeal and move the rolled-out dough onto it.

4. On one side, brush the dough with olive oil, and then place the dough oiled-side-down onto the grill.

5. Cook on the grill for 2-3 minutes until they are lightly charred and have formed some bubbles, and then remove from the grill.

6. Turn the side that was grilled upward and spread the basil pesto evenly over that surface.

7. Strew the mozzarella over the pesto, then add the cherry tomatoes and feta cheese.

8. Return the pizza to the grill with care, keeping the edge of the crust away from the coals and high heat. Close the lid, and put it back in for 4-6 more minutes. Look for the cheese to be melted and bubbling before you call it done.

9. Take the pizza off the grill, and add toasted pine nuts and fresh basil leaves.

10. Add salt and pepper to your liking before you cut it into pieces and serve it hot.

Grilled Pesto Pizza Recipe Equipment Needed

1. Grill
2. Rolling pin
3. Flour for dusting
4. Surface for rolling dough
5. Pizza peel or baking sheet
6. Pastry brush
7. Measuring cups and spoons
8. Knife or pizza cutter
9. Tongs or spatula
10. Cutting board

FAQ

• Can I use store-bought dough?Indeed, ready-made pizza dough from the store works beautifully for this recipe. Just ensure it’s at room temperature prior to rolling it out.
• Is there a substitute for basil pesto?If you don’t like basil pesto, you can substitute in sun-dried tomato pesto or any other favorite pesto variety.
• Can I cook this pizza in the oven instead of grilling?Certainly. Set your oven to 475 degrees Fahrenheit (245 degrees Celsius) to preheat. When it reaches the desired temperature, place the item in the oven to bake. You should allow it to stay in there for approximately 12-15 minutes, though you could examine it and pull it out a little sooner or later depending on how it looks.
• What if I can’t find pine nuts?To achieve a similar nutty crunch, you may use toasted walnuts or almonds in place of pine nuts.
• How do I prevent the dough from sticking to the grill?Ensure that you dust the grill with cornmeal and that you lightly oil the dough before placing it on the grill so that it does not stick.
• Can I add more toppings?Of course! You can add cooked chicken, red onion, or mushrooms to make your pizza unique.

Grilled Pesto Pizza Recipe Substitutions and Variations

1 pound of pizza dough: You can use whole wheat pizza dough or a cauliflower crust instead.
1/2 cup basil pesto: Substitute with sun-dried tomato pesto or arugula pesto for a flavor profile that is sure to please. You could also try other green pestos in this dish. Using basil pesto makes this dish exceptionally traditional. You could also consider making your own pesto if you’re feeling adventurous.
1 cup shredded mozzarella cheese: Use provolone or Monterey Jack cheese, shredded, for a unique twist.
1/2 cup cherry tomatoes, halved: You can use grape tomatoes or roma tomatoes cut into thin slices as substitutes.
1/4 cup crumbled feta cheese: Use crumbled goat cheese or ricotta for a milder taste.

Pro Tips

1. Preheat the Grill Properly: Ensure your grill is thoroughly preheated to medium-high before starting. This ensures the dough cooks evenly and prevents sticking.