Best Grilled Pesto Pizza With Marinated Mozzarella And Tomatoes Recipes

PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA

Steps:

• Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
• Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
• When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).
• Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices.
• Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12x8-inch rectangles. If the dough is sticky, dust it lightly with flour. Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.
• Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with an ⅛-teaspoon salt and a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.
• Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, olive oil, and salt, and proceed with the recipe.
• Make Ahead Instructions: Once the dough has completed it's initial rise, and you've cut it in half to form two balls, lightly coat each dough ball with olive oil. Place the dough ball(s) into a freezer bag and seal shut, squeezing out all the air. Refrigerate for 1 to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.
• Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching.

GRILLED PESTO PIZZA

Steps:

• Heat coals or gas grill for direct heat. Grill pizza crusts, top sides down, 4 to 6 inches from medium heat 3 to 5 minutes or until light brown. Remove from grill.
• Spread pesto over grilled side of crusts. Top with artichokes and tomatoes. Sprinkle with cheese.
• Cover and grill about 5 minutes or until cheese is melted. Cut each pizza in half.

GRILLED PESTO PIZZA

Steps:

• Preparation instructions:
• Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in
• a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10
• minutes. Stir in olive oil.
• Whisk the flour and salt in a large bowl. Make a well in the center, pour in the
• yeast mixture and stir to make a shaggy dough. Place dough on a floured surface
• and knead about 5 minutes, until smooth and elastic, adding just enough flour
• to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to
• coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at
• room temperature about 1 hour, 30 minutes, until doubled in size. Meanwhile,
• preheat a grill to medium high (if using a charcoal grill, bank the coals to one
• side) and grill the toppings.
• Add vegetables to grill, cook until tender or:
• Onion: Cut 1 medium red onion into 8 wedges. Toss with 1 tablespoon olive oil
• and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice.
• Mushrooms: Toss 8 oz. stemmed shiitake mushrooms with 3 tablespoons olive
• oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per
• side; cut in half.
• Remove and arrange the grilled vegetables on a baking sheet, season with salt
• and pepper, and drizzle with olive oil. Add the remaining toppings to the baking
• sheet; place near the grill.
• Grill Sausage, remove and coin slice.
• Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into
• a single layer and let cool until they are covered in a light gray ash). Divide the
• dough in half and dust the dough and work surface with flour. Roll each piece
• into a 7 x 12" rectangle, about 1/8 inch thick. Brush baking sheet with olive oil
• and place both crusts on it. Lift each piece by the corners and place on the grill,
• oiled-side down; cook about five minutes until the dough puffs and the underside
• is stiff and marked.
• Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and
• top with mozzarella. Arrange the grilled vegetables and sliced sausage on top.
• Cover and cook about five more minutes or until the cheese melts.
• Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the
• greens, basil, a drizzle of olive oil and salt. Cut and enjoy!
• *Always cook sausage to internal temperature of 160 degrees F

GRILLED ZUCCHINI & PESTO PIZZA

Steps:

• Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella and one-fourth of the zucchini, onion and salami., Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust., Remove from heat. Top each naan with basil and Romano; cut into thirds.