Pesto, Sun-Dried Tomato, and Goat Cheese Pizza
and Grilled Individual Pizzas
Summer is for grilling. Bratwurst, burgers, chicken, and pizza. Yes, pizza is a great food for grilling. Most of us do not have a pizza oven in our backyard to create delicious wood-fired pizza, but we do have a grill, and that grill can create crispy, smokey individual pizzas sure to tempt even the pickiest of eaters.
My family loves pizza so I keep a stash of my Delicious Homemade Whole-Wheat Pizza Dough in the freezer. This is the base for the Pesto Sun-Dried Tomato Pizzas and the Individual Grilled Pizzas.
Step 1- The Dough
The first step is to make or thaw the Whole-Wheat Pizza Dough. Next, create 8 balls of dough. Roll out each ball into a circle or oval and then spray each side with cooking spray or brush with Olive or Avacado Oil. Place each round on a tray. I place parchment paper or plastic wrap between each layer.
Step 2- Toppings
Once the dough is on the grill the cooking process is very fast. You need to have all of the toppings chopped and ready to go before you place the dough on the grill. My family likes a combo of veggies, meat, and cheeses. Each person gets to add what they want to their individual pizza.
Step 3- Grilling
Take a moment and pre-heat the grill. About 5-10 minutes is enough to get the inside hot and ready for your crusts. While the grill is preheating, take all of the crusts and toppings outside. Place 4 crusts on the grill and let cook for 1-2 minutes. The dough will puff up slightly and stiffen. When ready, flip the crust. To make the Grilled Pesto Pizza, place 1-2 Tablespoons of Pesto on the crust and then top with sun-dried tomatoes, tomatoes, and small chunks of goat cheese. Close the lid and let the toppings heat. Goat cheese will not melt like mozzarella, so you will know when it is done when the cheese is gooey. Top with fresh basil leaves.
For the individual pizzas, cook one side of the dough, and then once flipped, spread 1-2 tablespoons of pizza sauce on each pizza and add toppings. Put the lid down and let cook for 1-2 minutes or until cheese is melted. It is fun to let each person build their own pizza.
Grilled pizza is a fun activity for friends and family. Make your favorite type tonight.
Grilled Pesto, Sun-Dried Tomato, and Goat-Cheese Whole-Wheat Pizza
Mouthwatering Grilled Pesto Pizza with creamy goat cheese and sun-dried tomatoes on a healthy Whole-What Crust. Great dinner for family or for impressing friends.
Ingredients
- 1 Recipe Whole-Wheat Pizza Dough (link below)
- 1 Jar of Pesto
- 1/2 Cup Chopped Sun-Dried Tomatoes
- 1/2 Cup Chopped Raw Cherry Tomatoes
- 4 oz. Goat-Cheese broken into small chunks
- Basil Leaves for Garnish
Instructions
- Make or thaw one recipe Whole-Wheat Pizza Dough
Pre-Grill Prep
- Break the dough into 8 equal parts.
- Roll each dough ball into a round/oval disk and spray each side with cooking spray or brush with olive oil.
- Stack the pizza crusts on a tray. I place parchment paper in between each layer so they don't stick together.
- Prep the toppings by dicing and chopping the sun-dried tomatoes and cherry tomatoes. Put into bowls for easy transport to the grill.
- Create a tray with all of your toppings: Pesto, goat cheese, basil leaves, toppings, etc.
Grilling
- Pre-Heat the grill and close the lid. Let the grill heat for about 5-8 minutes.
- Place 4 crusts on the grill.
- Cook for about 1-2 minutes or until dough puffs up and stiffens.
- Flip the crust top with 1-2 tbsp of Pesto, sprinkle with the tomatoes, and then drop small pieces of goat cheese on top.
- Close the lid and cook for 1-2 more minutes or until the cheese is gooey (goat cheese does not melt like mozzarella).
- Remove from grill and top with basil leaves before serving.
- Repeat with remaining crusts.
Notes
* Place the first round of completed pizzas on the top of the grill if the crust is getting crispy but the cheese still isn't melted.
** Add bacon or chicken to increase the protein for the carnivores in your family.
**If thawing dough, place in the fridge for a few hours or defrost in the microwave on a low setting for 1-2 minutes.
Grilled Whole-Wheat Pizza
Individual Grilled Pizzas for the entire family to enjoy. Made with whole-wheat pizza dough, topped with mouthwatering veggies and meats, these grilled pizzas are sure to be a hit at your next party.
Ingredients
- 1 Recipe Whole-Wheat Pizza Dough (link below)
- 1 Jar of Pizza Sauce
- 8 oz. of Mozerella Cheese or cheese blend
- Toppings
Instructions
- Make or thaw one recipe Whole-Wheat Pizza Dough
Pre-Grill Prep
- Break the dough into 8 equal parts.
- Roll each dough ball into a round/oval disk and spray each side with cooking spray or brush with olive oil.
- Stack the pizza crusts on a tray. I place parchment paper in between each layer so they don't stick together.
- Prep the toppings and put them into bowls for easy transport to the grill.
- Create a tray with all of your toppings.
Grilling
- Pre-Heat the grill and close the lid. Let the grill heat for about 5-8 minutes.
- Place 4 crusts on the grill.
- Cook for about 1-2 minutes or until dough puffs up and stiffens.
- Flip the crust and top with 1-2 tbsp of sauce, desired toppings, and then 2 Tbsp of cheese.
- Close the lid and cook for 1-2 more minutes or until the cheese is melted.
- Remove from grill and top with any desired greens (Basil, Arugula, Spinach) before serving.
- Repeat with remaining crusts.
Notes
* Place the first round of completed pizzas on the top of the grill if the crust is getting crispy but the cheese still isn't melted.
** Add bacon or chicken to increase the protein for the carnivores in your family.
**If thawing dough, place in the fridge for a few hours or defrost in the microwave on a low setting for 1-2 minutes.