Grilled Pizza with Pesto, Tomatoes & Feta

Name: Grilled Pizza with Pesto, Tomatoes & Feta
Total time: 30 min
Ingredients: 1 pound prepared pizza dough, preferably whole-wheat; ½ cup prepared pesto; 4 ripe plum tomatoes, thinly sliced; ½ cup crumbled feta cheese; Freshly ground pepper, to taste; ¼ cup lightly packed fresh basil leaves, torn

2 Ratings
2 Reviews

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.

EatingWell Member

Source: EatingWell Magazine, Summer 2002

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Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

1 pound prepared pizza dough, preferably whole-wheat
½ cup prepared pesto
4 ripe plum tomatoes, thinly sliced
½ cup crumbled feta cheese
Freshly ground pepper, to taste
¼ cup lightly packed fresh basil leaves, torn

Directions

Step 1
Heat grill to medium-high.

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Step 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.
Step 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.
Step 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 Facts

Serving Size:

1 pizza

Per Serving:

455 calories; protein 16.9g; carbohydrates 49.1g; dietary fiber 3.7g; sugars 4.4g; fat 24.3g; saturated fat 6.6g; cholesterol 26.7mg; vitamin a iu 1025.8IU; vitamin c 11.2mg; folate 17.1mcg; calcium 324.3mg; iron 1.5mg; magnesium 28.1mg; potassium 259.1mg; sodium 711.6mg; thiamin 0.1mg; added sugar 1g.

Exchanges:

3 starch, 1/2 vegetable, 1/2 fat

2 Ratings

5 star values: 1
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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EatingWell User

08/21/2012

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

MaritimeGal

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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Grilled Pizza with Pesto, Tomatoes & Feta

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Grilled Pizza with Pesto, Tomatoes & Feta

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Grilled Pizza with Pesto, Tomatoes & Feta

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Grilled Pizza with Pesto, Tomatoes & Feta