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

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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total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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.
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