Grilled Pesto and Mozzarella Pizza

Authentic Italian-style pizzerias rely on scorching-hot wood-fired ovens to give pies their one-of-a-kind flavor and texture. Re-create that smoky, wood-fired flavor at home by cooking your pizza on the grill. The dough stays moist inside and char-grilled and crisp on the bottom, while the hot, bubbly cheese and toppings gain a distinct smoky essence.

pizza grilled pesto mozza

TOTAL TIME: 30 min
PREP: 25 min
COOK: 5 min
LEVEL: Moderate
YIELD: 4 slices of pizza
SERVES: 4

Ingredients

nonstick cooking spray
1 lb. refrigerated fresh pizza dough from supermarket or pizzeria
1/4 c. refrigerated pesto sauce
3 plum tomatoes
8 oz. fresh mozzarella cheese
1/2 tsp. coarsely ground black pepper

Directions

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.

recipe from: Delish.com

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