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