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Grilled Pizza with Pesto, Tomatoes & Feta

Summer 2002

Your rating: None Average: 4 (55 votes)

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.



READER'S COMMENT:
"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...
Grilled Pizza with Pesto, Tomatoes & Feta

7 Reviews for Grilled Pizza with Pesto, Tomatoes & Feta

06/11/2013
Anonymous
the best pizza in the world

the recipe is a great thing to make for snakes

it was okay
Comments
09/09/2012
Anonymous
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!!!!!!!!!!

None
Comments (1)

3 comments

 
Billie_6 wrote 1 year 19 weeks ago

Why give the recipe one star

Why give the recipe one star when you didn't follow the directions?? It is GRILLED pizza. You use a grill, not an oven!

08/21/2012
Anonymous
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!

All our favorite flavors in one quick easy to make meal
Comments
03/14/2012
Anonymous
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! :)

easy to make, short prep and cook time.
Comments
08/11/2010

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: http://superfoodsyear.blogspot.com/2010/08/kathy-vs-yeast.html

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