Grilled Heirloom Tomato And Pesto Pizzas Recipes

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GRILLED HEIRLOOM TOMATO AND PESTO PIZZAS



Grilled Heirloom Tomato and Pesto Pizzas image

An easy, flavorful way to combine two summer classics: grilling and heirloom tomatoes. Choose heirlooms in contrasting sizes, shapes and colors for the most visual appeal. For the crispest pizza make sure you roll your dough out thinly and evenly and don't overload the top with tomatoes.

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 7

1 pound frozen whole wheat or white pizza dough, thawed
4 teaspoons extra-virgin olive oil
8 tablespoons prepared basil pesto
1 pound mixed heirloom or other seasonal tomatoes, very thinly sliced
1/2 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
3/4 cup crumbled goat cheese

Steps:

  • Divide pizza dough into 4 equal balls.
  • On a lightly floured surface, roll each ball out to a rough circle about 9 inches in diameter; brush each side of the circles with olive oil and place on baking sheets.
  • Prepare a grill for medium heat cooking.
  • Working with one piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly, until darkly browned on the bottom and air bubbles form on top, 3 to 4 minutes.
  • Transfer browned-side up to the baking sheet; spread the browned side with 2 tablespoons pesto.
  • Top with a few slices tomato (don't cover the entire surface or the pizza will end up soggy), sprinkle the top with 1/8 teaspoon each salt and pepper, and dot with goat cheese.
  • Slide or lift the pizza back onto the grill, close the grill cover and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt, about 3 minutes.
  • Slide or lift the pizza back onto the baking sheet.
  • Repeat with the remaining dough.

Nutrition Facts : Calories 300 calories, Fat 20 grams, SaturatedFat 4.5 grams, Cholesterol 10 milligrams, Sodium 640 milligrams, Carbohydrate 25 grams, Protein 6 grams

HEIRLOOM TOMATO PIZZA WITH PESTO SAUCE



Heirloom Tomato Pizza with Pesto Sauce image

Garden fresh heirloom tomatoes and homemade pesto garnish the top of this delicious pizza. Paired with a glass of CK Mondavi Sunset Sweet Red, it is a perfect goodbye to summer and welcoming to fall!

Provided by Shelby Law Ruttan

Categories     Family Recipes

Time 50m

Number Of Ingredients 5

[1 pizza dough recipe]
[3/4 cup homemade basil pesto]
2 heirloom tomatoes
1 cup cigiline mozzarella (fresh small mozzarella balls, torn in half)
1/2 cup shredded part skim mozzarella

Steps:

  • Preheat oven or grill to 450 degrees F.
  • Stretch and shape pizza dough to desired size.
  • Evenly spread homemade basil pesto over top of dough.
  • Arrange heirloom tomato slices over top of pesto layer.
  • Dot pizza with cigiline mozzarella
  • Sprinkle top of pizza with shredded mozzarella cheese.
  • Slide pizza over top of pizza stone in oven or grill using a pizza peel.
  • Bake for 20-30 minutes, until cheese has melted and crust has browned on bottom.

Nutrition Facts : ServingSize 2 slices, Calories 412 kcal, Carbohydrate 47 g, Protein 16 g, Fat 18 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 23 mg, Sodium 455 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g

GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES



Grilled Pesto Pizza with Marinated Mozzarella and Tomatoes image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 3 mini pizzas

Number Of Ingredients 10

6 cups fresh basil leaves
2 cups baby arugula
1 cup grated Parmesan
1/2 cup sliced almonds
2 large cloves garlic, peeled
Kosher salt
Two 8-ounce containers marinated mozzarella balls, cut in half, plus 1 cup oil from the mozzarella (supplement with olive oil if needed)
2 tablespoons olive oil, plus for brushing
1 1/2 pounds store bought pizza dough, at room temperature and divided into 3 balls
1 1/2 pounds assorted color cherry tomatoes, sliced in half

Steps:

  • Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
  • Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
  • Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.

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