Pesto and Tomato Grilled Pizza
- 4 cup all-purpose flour
- 6 plum tomatoes, thinly sliced
- 0.5 cup prepared pesto sauce
- additional flour for rolling
- 0.33 cup Mazola extra-virgin olive oil
- 1.33 cup very warm water (120 to 130 degrees Fahrenheit)
- 1.5 tsp salt
- 1 Tbsp sugar
- 1 envelope Fleischmann's pizza crust yeast
- 2 cup shredded mozzarella cheese
Start charcoal fire or preheat gas grill to medium-high heat. You can also use an indoor cast iron or electric grill.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead* on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes.
Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
Spread 1 tablespoon pesto sauce over the grilled side of each pizza crust. Top with 5 to 6 tomato slices and 1/4 cup cheese. Repeat with remaining pizzas.
Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
Recipe substitution: Substitute chopped sun dried tomatoes for fresh tomatoes for a change of pace.
*To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
Make Ahead: Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator. Punch down and roll out just before grilling. OR, pizzas may be partially grilled ahead of serving. Here’s how: Grill one side of the pizza crust. Cool. Tightly wrap and refrigerate until serving time. Top pizzas with desired toppings (on grilled side) and finish grilling on preheated grill.
Dough sticking to grill? Make sure grill has been preheated and cleaned. To prevent sticking, drizzle oil over paper towel and carefully wipe over grates.
Recipe courtesy of Fleischmann's Yeast