Grilled Pesto Pizza with Baby Heirloom Tomatoes

Summer is coming to a close but that doesn’t mean you have to put the grill away. Labor Day Weekend is right around the corner and is the perfect time to get your grill on. While we love the usual outdoor party fare like burgers and hot dogs, grilled pizza has been all the rage lately and is our latest obsession. Grilling your pizza is the best way to get that pizzeria touch without having to turn your whole kitchen into an oven. The key to success in this recipe is making sure your dough is well oiled on both sides and putting your toppings onto the pie while it’s in the middle of grilling. The pizza cooks quickly and the result is a thin and crispy yet airy crust with that distinct smokey, slightly charred flavor you can only get from a grill.

Pesto and tomatoes are a simple yet mouthwatering combination that tastes absolutely divine on top of a grilled pizza. Cooking the baby heirloom tomatoes enhances their sweetness, complementing the fresh flavors of the homemade pesto. We love using Melissa’s Baby Heirloom Tomatoes in this recipe not only for their intensely sweet flavor but also their versatility. Whether you like to top them on pizza like we’ve done here or enjoy them in sandwiches, salads or sauces, there’s no denying that they’re bursting with the very best tomato flavor you can find. If you’re interested in trying them out, please don’t hesitate to contact us at 800-588-0151 or emailing hotline@melissas.com.

Grilled Pesto Pizza with Baby Heirloom Tomatoes

Yields: 8 slices

Ingredients

  • 1 lb of pizza dough, room temperature
  • 2 packages of Melissa’s Baby Heirloom Tomatoes
  • 3 cups of basil
  • 1 cup of Mozzarella cheese, grated
  • 1/3 cup of olive oil
  • 1/4 cup of fresh Parmesan cheese, grated
  • 1/4 cup of fresh lemon juice
  • 2 tablespoons of pine nuts, toasted
  • 2 teaspoons of garlic, minced
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • All-purpose flour for dusting

1. Begin by making your pesto. In a food processor, combine the basil, garlic, toasted pinenuts and 2 tablespoons of olive oil and pulse until the texture is coarse.

2. Turn on the food processor again and slowly drizzle in the rest of the olive oil. Add the Parmesan cheese, lemon juice, salt and pepper while processing until the mixture is slightly chunky.

3. Dust a surface with the all-purpose flour. Roll out the pizza dough to about 12 inches in diameter. Brush both sides of the pizza dough with oil and place it on a well-greased baking sheet.

4. Heat up your grill to medium high heat and brush the grates with oil. Slide the pizza dough onto the grill and cook for 3 to 5 minutes or until it’s nicely browned.

5. Flip the pizza over and generously spread a layer of pesto onto its surface. Sprinkle on the mozzarella cheese and baby heirloom tomatoes. Continue grilling the pizza for another 3-5 minutes or until the cheese is completely melted.

6.  Once the pizza is completely cooked, remove it from the heat and serve immediately.

What are some other toppings would you suggest putting on a grilled pizza? What are your favorite recipes to serve during a Labor Day BBQ or party?

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