Grilled Pesto Pizza with Sundried Tomatoes
Recipe - Gourmet Garage Corporate
Grilled Pesto Pizza with Sundried Tomatoes
Prep Time5 Minutes
Servings4
Cook Time8 Minutes
Ingredients
1 package Bowl & Basket frozen pizza dough, thawed
1 jar Bowl & Basket Pesto
½ cup sundried tomatoes, drained of any excess oil
4-6 oz thinly sliced fresh mozzarella cheese
Bowl & Basket olive oil, for greasing the parchment paper
Salt
Pepper
Directions
- Preheat grill to 425 and be sure grill grates are clean.
- While the grill is preheating, roll or flatten dough to either a circle or rectangle about ½ inch thick.
- Cut a piece of parchment paper big enough to fit your pizza dough and lightly drizzle olive oil over it. Spread the olive oil out with either a pastry brush or your hands to evenly distribute it over the parchment paper.
- Transfer dough to the parchment paper and when grill is hot, gently add the pizza dough to the grill, parchment side UP, and pull the parchment away from the dough. Quickly close the grill and let cook 3-4 minutes or until golden brown on the bottom. The dough may bubble on top but this is fine.
- Once the bottom of the dough is golden brown, gently flip the pizza dough with a pair of tongs so that the other side can cook. Quickly but carefully spread the pesto out over the dough with a spatula, followed by the mozzarella and sundried tomatoes.
- Close the grill and let cook for an additional 2-3 minutes or until the bottom is once again golden brown and the cheese on top has melted.
- Carefully remove from the grill and let cool 5-10 minutes before slicing and serving.
5 minutes
Prep Time
8 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Not Available
Fairway Sun Dried Tomatoes, 10 oz
$4.99$0.50/oz
Lioni Fresh Mozzarella, 16 oz
$9.99$0.62/oz
Not Available
Maldon Sea Salt Flakes, 8.5 oz
$8.99$1.06/oz
Fresh Jalapeno Pepper
$1.25 avg/ea$4.99/lb
Directions
- Preheat grill to 425 and be sure grill grates are clean.
- While the grill is preheating, roll or flatten dough to either a circle or rectangle about ½ inch thick.
- Cut a piece of parchment paper big enough to fit your pizza dough and lightly drizzle olive oil over it. Spread the olive oil out with either a pastry brush or your hands to evenly distribute it over the parchment paper.
- Transfer dough to the parchment paper and when grill is hot, gently add the pizza dough to the grill, parchment side UP, and pull the parchment away from the dough. Quickly close the grill and let cook 3-4 minutes or until golden brown on the bottom. The dough may bubble on top but this is fine.
- Once the bottom of the dough is golden brown, gently flip the pizza dough with a pair of tongs so that the other side can cook. Quickly but carefully spread the pesto out over the dough with a spatula, followed by the mozzarella and sundried tomatoes.
- Close the grill and let cook for an additional 2-3 minutes or until the bottom is once again golden brown and the cheese on top has melted.
- Carefully remove from the grill and let cool 5-10 minutes before slicing and serving.