Grilled Pesto Pizza

September 21, 2009 at 12:31 pm Leave a comment

Grilled Pizza with Basil Pesto, Fontina, and Lemon Boy Tomato

Grilled Pizza with Basil Pesto, Fontina, and Lemon Boy Tomato

Grilled Pizza with Arugula, Proscuitto, and Fontina

Grilled Pizza with Arugula, Proscuitto, and Fontina

There is nothing like enjoying the summer months outdoors by the grill.  We enjoy it so much that after seeing Bobby Flay prepare a grilled pizza with asparagus pesto on Food Network’s Boy Meets Grill series, we have added it to our regular rotation.  It is a great weeknight meal because it is quick and easy to prepare, but it is also ideal for entertaining and letting your guests decide on toppings.  This summer we were fortunate to have our small but plentiful garden only steps away from our grill. We used our fresh tomato, onion, arugula, and basil on our pizzas and they were so tasty. They key to a great grilled pizza in the summertime is getting your hands on some of that fresh produce from the local farmers market, produce store, or your own garden.

Ingredients

  • pizza crust (we keep it simple and use Boboli thin crust from the grocery store)
  • pesto (we have used both basil and arugula pesto, both of which are easy to make at home)
  • fontina cheese, thinly sliced (fresh mozzarella works too)
  • toppings of your choice (tomato, onion, arugula, etc.)
  • olive oil
  • fresh ground black pepper
  • sea salt

Preheat grill to 400F degrees. Prepare the crust by brushing olive oil on both sides and place on wax paper.  Next, prepare a platter with the sauce and toppings of your choice so that everything can be taken outside at once. Once outside, start by placing the pizza crust face down on the grill for a few minutes – until crispy – then flip over.  Quickly assemble the pizza by spreading a thin amount of sauce, cheese slices, and your other toppings.  Close the grill for a few minutes or until the cheese is melted, but stay closeby and keep an eye on the pizza so your crust doesn’t get too crispy or burn! When adding leafy greens like arugula, spinach, or basil, toss them with a little olive oil and sea salt and wait to add until after the pizza comes off the grill. Also, after the pizza is off the grill, we add freshly ground black pepper to the sliced tomato. Slice the pizza and serve.

Pizza Crust brushed with EVOO

Pizza Crust brushed with EVOO

Arranging the Fontina Cheese

Arranging the Fontina Cheese after spreading the Basil Pesto

Cutting the Pizza

Cutting the Pizza

Slice of Pizza

Slice of Pizza with Lemon Boy Tomato, Fresh Basil, and Onion

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Entry filed under: American, Dinner, Italian. Tags: .

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