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Grilled Pesto Pizza

A quick and healthy pizza recipe using whole-grain dough, flavorful pesto, fresh tomatoes, and gooey cheese, perfect for busy families.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Pizza Base
  • 1 lb 1 lb to 1.25 lb ball pizza dough, preferably whole-grain Choose whole grain for added fiber and nutrition.
  • 1 tbsp All-purpose flour and/or cornmeal for dusting Prevents sticking and helps create a crispy crust.
Toppings
  • ½ cup ½ cup basil pesto A flavorful base loaded with nutrients and healthy fats.
  • 1 large 1 large tomato, sliced Freshness and natural sweetness.
  • 4 ounces 4 ounces (1 cup) shredded Fontina cheese or pizza blend Melts beautifully providing a gooey, delicious layer.

Method
 

Preparation
  1. Preheat your grill to medium heat.
  2. Dust your work surface with flour and roll pizza dough out to about 15 to 16 inches.
  3. Sprinkle flour or cornmeal on a large un-rimmed baking sheet or pizza peel.
  4. Carefully transfer the rolled-out dough onto the baking surface.
Grilling
  1. Brush your grill grate clean and oil it lightly with an oil-soaked towel.
  2. Slide the dough onto the grill, cooking until it’s firmed up and slightly crisped on the bottom, about 2 to 3 minutes.
  3. Using tongs, carefully flip the dough over.
  4. Spread the basil pesto over the cooked side, add sliced tomatoes, and top with shredded cheese.
  5. Cover the grill and cook until the cheese melts and the bottom crust is crispy, about 5 to 7 minutes.

Notes

For serving, slice the pizza into wedges and pair it with a fresh garden salad or veggie sticks. Allow leftovers to cool completely and store in the refrigerator for up to three days. You can also freeze individual slices tightly wrapped for up to three months.