Grilled Pizza with Pesto, Tomatoes & Feta

Grilled Pizza with Pesto, Tomatoes & Feta

8 Reviews
From: EatingWell Magazine Summer 2002

Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound prepared pizza dough, preferably whole-wheat
  • 1/2 cup prepared pesto
  • 4 ripe plum tomatoes, thinly sliced
  • 1/2 cup crumbled feta cheese
  • Freshly ground pepper, to taste
  • 1/4 cup lightly packed fresh basil leaves, torn


  • Active

  • Ready In

  1. Heat grill to medium-high.
  2. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
  3. Lay crusts on grill (they won't stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
  4. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 455 calories; 24 g fat(7 g sat); 4 g fiber; 49 g carbohydrates; 17 g protein; 17 mcg folate; 27 mg cholesterol; 4 g sugars; 1 g added sugars; 1026 IU vitamin A; 11 mg vitamin C; 324 mg calcium; 1 mg iron; 712 mg sodium; 259 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1/2 vegetable, 1/2 fat

Reviews 8

May 18, 2016
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By: EatingWell User
Keeper!!! Husband made the crust. His half of the pizza was traditional. My half had a lot of pesto, basil, feta, etc. Oh, my, what a tasty treat!!! Pros: Super Flavor; loved the marriage of the basil, pesto, and feta Cons: Not enough leftovers.
June 11, 2013
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By: EatingWell User
the best pizza in the world the recipe is a great thing to make for snakes Pros: it was okay Cons: it was grate
September 09, 2012
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By: EatingWell User
Don't try in your oven!!!! The oil from the pesto liquifies and runs off the pizza stone or baking sheet down into your oven. It creates awful smoke and is practically impossible to clean. What a nightmare!!!!!!!!!! Pros: None Cons: Ruins your oven
August 21, 2012
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By: EatingWell User
Super Easy and Delish We have so much basil in our garden this year and looking for new recipes to use pesto. This one is nice and easy. I purchased pizza dough from an Italian restaurant. Cleaned the grill and oiled it. The pizza was nice an puffy in no time. In fact a little burned in some spots.So keep a close watch, we should have maybe cooked with a little less heat. Once flipped we added the tomato, feta cheese and some sliced kalmata olives. We then turned off the heat and let it sit for about 3 more minutes. We will definitely try this one again. Maybe with marinara sauce too! The crust was crunchy! YUM! Pros: All our favorite flavors in one quick easy to make meal Cons: watch the pizza dough, it can burn easily
March 14, 2012
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By: EatingWell User
Fantastic and easy! Tasted delicious and with prep and cooking, this only took us about 15-20 min. Next time we're going to try some kalamta olives and artichoke hearts! :) Pros: easy to make, short prep and cook time. Cons: dough can be difficult to stretch by hand
August 11, 2010
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By: MaritimeGal
This is a spectacular pizza! Despite some ups and downs with the crust (which I also made from scratch with an EatingWell recipe, this is incredibly tasty, incredibly fast, and incredibly impressive. Read about my experience in my "Eating the Rainbow" blog at:
June 28, 2010
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By: EatingWell User
So easy, healthy, and very yummy! We had fresh olives we added too and it was a perfect fresh dinner.
March 21, 2010
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By: EatingWell User
I love the idea of grilling a pizza! I have never done it before & am so excited to try this out! Amega Global