Grilled Pizza with Pesto, Tomatoes & Feta

Rating: 4.25 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Beth-Ann Bove
Source: EatingWell Magazine, Summer 2002

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Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
Vegetarian
High Calcium
Bone Health
Healthy Aging
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Heat grill to medium-high.

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  • 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.

  • 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.

  • 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
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Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
I love the idea of grilling a pizza! I have never done it before & am so excited to try this out! Amega Global Read More
MaritimeGal
Rating: 5 stars
10/30/2011
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 Read More
EatingWell User
Rating: 1 stars
09/10/2012
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 Read More
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EatingWell User
Rating: 5 stars
05/18/2016
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. Read More
EatingWell User
Rating: 5 stars
03/14/2012
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 Read More
EatingWell User
Rating: 4 stars
06/11/2013
the best pizza in the world the recipe is a great thing to make for snakes Pros: it was okay Cons: it was grate Read More
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EatingWell User
Rating: 5 stars
10/30/2011
So easy healthy and very yummy! We had fresh olives we added too and it was a perfect fresh dinner. Read More
EatingWell User
Rating: 4 stars
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 Read More
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