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the pesto pizza from overhead with tomatoes on it

Grilled Pesto Pizza Recipe


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5 from 5 reviews

  • Author: Katie Webster
  • Total Time: 20 minutes
  • Yield: 8 servings 1x

Description

This five-ingredient grilled pesto pizza is cooked right on the barbecue grill. It is topped with fresh summer-ripe tomatoes, pesto and melted cheese. And the best part of this summer pizza recipe is that it’s ready in just 20 minutes!


Ingredients

Units Scale
  • 1 1-lb to 1.25-lb. ball pizza dough, preferably whole-grain
  • All-purpose flour and/or cornmeal for dusting
  • 1/2 cup basil pesto
  • 1 large tomato, sliced
  • 4 ounces (1 cup) shredded Fontina cheese, pizza blend or another melting cheese

Instructions

  1. Preheat grill to medium heat.
  2. Dust work surface with flour. Roll pizza dough out to 15 to 16 inches. Sprinkle flour or cornmeal on a large un-rimmed baking sheet or pizza peel. Transfer the pizza dough to the baking sheet or peel.
  3. Brush grill grate to clean it and oil it with an oil soaked towel. Slide the dough off the baking sheet or peel onto the grill and cook until it is firmed up and crisped on the bottom, 2 to 3 minutes.
  4. Carefully, Flip the dough over using the peel or tongs and baking sheet. Spread the pesto over the dough. Top with tomatoes and cheese. Cover the grill and cook until the cheese is melted and the bottom of the crust is crispy, 5 to 7 minutes.

Notes

Storing Instructions: Stack the pizza slices on a dinner plate with pieces or parchment in between each layer. Cover with plastic wrap or tin foil and store in the fridge for up to 4 days. To reheat, microwave until just warmed through, 1 to 2 minutes. (Alternatively, reheat in the oven at 400 degrees F for 6 to 10 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 275
  • Sugar: 1 g
  • Fat: 10 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 10 g
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