Summer might be coming to an end, but there’s still plenty of time for grilling! Especially this Labor Day weekend! Making this Grilled Tomato Basil Pesto Pizza has been one of our favorite ways to use our new grill this summer! Grilling pizza is actually really easy and once you try it you’ll be hooked! The whole wheat dough I use comes from my friend Mary over at My Green Diet. It’s my go-to dough recipe. If you want though, you can use store bought dough or any other dough recipe you love.
The sauce for the pizza is a simple tomato basil pesto sauce. Let me tell you about it. It’s just soooo easy you’ll die. Blend up a can of diced tomatoes (drained) + basil pesto (store bought)+ salt and pepper. I’ve even put this stuff over pasta and baked chicken. It’s a little bit chunky which isn’t typical for a pizza sauce but it’s a lot a bit awesome too and I keep using it on pizza.
To make the pizzas you start by making the dough. Separate the dough into 4-6 equal round balls and roll out to the size and thickness of crust desired.
Place the dough on the grill and cook it until it starts to get bubbly and the bottom is golden brown. Then flip the dough over onto a plate and top the grilled side with some sauce and some sliced tomatoes and mozzarella. I used garden fresh tomatoes (that I stole from my neighbor) and they really made this pizza amazing. The tomatoes also get a nice little bath in balsamic vinegar before they go on the pizza! Yum!
Then just pop ‘em back on the grill until grilled to the perfect state of melted, bubbly cheesy goodness. Aaaaand devour!
- 1 recipe whole wheat pizza dough (below)
- 2 (14 oz) cans diced tomatoes, drained
- 6 tbsp basil-pesto sauce
- salt and pepper to taste
- 4-5 tomatoes, sliced
- Mozzarella cheese, sliced
- 2 tbsp balsamic vinegar
- Preheat grill to 350.
- Place diced tomatoes and pesto in a food processor or blender and blend until smooth. Season with salt and pepper to taste. Place tomato slices in a bowl and drizzle with balsamic vinegar. Toss to coat and set aside.
- Separate dough into 4-6 small balls. Roll out in a round shape (doesn't have to be perfect). Roll it out as thick or thin as you'd like the dough. Place rolled out dough on the grill, close grill, and let cook until golden brown and grill marks appear on the bottom side (3-5 minutes).
- Flip dough onto a large cookie sheet so the cooked side is facing up.
- Spread about an even layer of sauce onto the cooked side of the dough. Top with sliced tomatoes and mozzarella slices.
- Place back on the grill, uncooked sides down and close the grill. Let cook until brown and the cheese is melted completely (3-5 minutes). Slice and serve.
- 1 1/4 cups warm water
- 2 tbsp dry yeast
- 1 tbsp honey (I've also used agave)
- 3 tbsp + 2 tsp extra virgin olive oil
- 3-4 cups whole wheat flour (I sometimes use half whole wheat, half white)
- 2 tsp salt
- In the bowl of a stand mixer whisk water, yeast, honey and olive oil together. Let stand for 5 minutes until foamy. Add flour (1 cup at a time) and salt and slowly mix using a dough hook (or by hand). Add flour until dough is stretchy and just slightly sticky. You want it to pull away from the edges of the bowl. Place dough on a lightly floured surface and knead by hand 10-12 times. Place dough in a well-oiled bowl and gently roll the dough to cover all sides with oil. Cover and let rise for 30 minutes to an hour or until doubled in size.