Tomato and Pesto Pizza

by Michelle on August 1, 2012

I’ve written about grilled pizza before on this blog, but it’s such a delightful summer meal that I think it’s worthy of another post. We’re talking 10 minutes to a fantastic, filling dinner, which these days, is my culinary M.O. (Charlie is moving around like a champ and has taken a particular interest in the stove…and the dishwasher…)  I’ve been buying local tomatoes at the farmers market about as fast as we can eat them and I had made and frozen scape pesto back in June when the scapes were plentiful. What a pairing! If you don’t have scape pesto, you can still make this pizza. Simply use whatever pesto you please. It won’t disappoint.

Tomato and Pesto Pizza

1 ball of pizza dough (I like Whole Foods Market’s multi-grain dough, but use whatever you like)

1 large beefsteak or heirloom tomato, sliced

1 cup pesto

1 8 ounce bag of shredded mozzarella cheese

Olive oil for brushing the pizza

Remove pizza dough from packaging, place in a medium size bowl and cover with a towel. Allow the dough to rise for 4-5 hours before using. (You can use cold dough, but I find that it’s easier to roll out if you let it come to room temperature and rest for a bit). Roll the dough out as thinly as possible. Transfer to a rimmed baking dish and brush the top with olive oil. Preheat your grill. When it’s hot, carefully place the dough,oil side down, on the grates. Brush the top side with olive oil, close the grill and allow the dough to cook for 4-5 minutes. When it starts to bubble and the bottom is brown, carefully flip the dough over and add the cheese, pesto and tomato. Close the grill and allow the pizza to cook until the cheese is melted and the bottom is browned, another 4-5 minutes. Slide the pizza onto a large cutting board, slice, and serve warm.

This post is part of Food Network’s Summer Fest, a weekly collection of delicious recipes starring the season’s best bounty. For more ideas on how to prepare tomatoes, check out the blogs below!

Cooking With Elise: Fresh Tomato Sauce

Jeanette’s Healthy Living: Tomato Gazpacho Salsa

Napa Farmhouse 1885: Tomato Cobbler Anyone?

Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn

What’s Gaby Cooking: Chicken Kebabs With Romesco Sauce

Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado

Feed Me Phoebe: Roasted Fresh Tomato Puttanesca Sauce

Chez Us: Easy Tomato Tart

Ingredients, Inc.: Lighter Fried Green Tomatoes

Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes

Daily*Dishin: Spicy Tomato-Tomatillo Chicken Tenders

From My Corner of Saratoga: Tomato Jam

Dishin & Dishes: Tomato Zucchini Frittata

And Love It Too: Roasted Garlic, Basil and Tomato Paleo Tart

Healthy Eats: The Fresh-for-Once Tomato

Sweet Life Bake: Pico de Gallo

Zaika Zabardast: Grilled Tofu and Sun-Dried Tomato Pesto Sandwich

Thursday Night Dinner: Tomato and Watermelon Salad

Cooking Channel: How to Prepare Summer Tomatoes

FN Dish: Tomatoes Go Beyond Salads

{ 1 comment… read it below or add one }

Juicingpedia August 1, 2012 at 12:33 pm

Looks yummy.

I am looking for a recipe to add my juicing pulp today from today. This may be it.

Thanks

~Garret (Juicing Blogger @ Juicingpedia)

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