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Grilled Pizza with Pesto, Tomatoes and Feta

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (103 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 1 pound prepared pizza dough, preferably whole-wheat
  2. 1/2 cup prepared pesto
  3. 4 ripe plum tomatoes, thinly sliced
  4. 1/2 cup crumbled feta cheese
  5. Freshly ground pepper to taste
  6. 1/4 cup lightly packed fresh basil leaves, torn

Nutrition Info

Per Serving

  • Calories: 493 kcal
  • |
  • Carbohydrates: 55 g
  • |
  • Dietary Fiber: 3 g
  • |
  • Fat: 22 g
  • |
  • Protein: 18 g
  • |
  • Sugars: 7 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Heat grill to medium-high.
  2. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
  3. Lay crusts on grill (they won't stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
  4. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

Yield: 4 servings

3. Still Hungry?

Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.

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Average (103 Ratings): 3.5 out of 5 stars

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10 reviews

Most Helpful Reviews

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  • Too high fat

    Stacey F - July 16, 2007 01:11:38 PM PST
    22 g of fat per serving??! Disgusting! That comes from likely the "prepared" pesto sauce. Skip the pesto, up the basil, brush on some olive oil and spinkle on some toasted pinenuts and presto, you've cut your fat then more by half!

    Otherwise, good.

    11 of 16 found this review helpful.

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  • Not Complete !!!!!!!

    Homan A - July 21, 2007 07:17:15 PM PST
    As a person who makes grilled pizza twice a month, the instructions missing a few things.

    What should be the grill temp? Should I pre-heat?

    Also it helps a lot and tastes much better if you brush a little olive oil on the dough before placing it on the grill.

    6 of 7 found this review helpful.

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  • on pesto

    kcrash00 - July 22, 2007 12:59:38 PM PST
    i would home make the pesto
    sea salt, oregano, basil, olive oil, garlic and pine nuts.

    and serve with creamy buffalo mozerella and olives. maybe a smidge of feta if you want some more greek influence.

    4 of 5 found this review helpful.

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  • Sounds good ... but not filling enough

    kellyluvsrobin - July 25, 2007 01:16:16 AM PST
    I added sliced mushrooms, baby spinach, zucchini

    3 of 3 found this review helpful.

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  • good with modifications

    curiamagna - July 18, 2007 09:08:17 AM PST
    If you want a more semi-traditional pizza, use large chunks of fresh mozzarella instead of feta (muenster might be an interesting substitution as well), leave off the basil leaves, and add some oregano and rosemary to taste. It is excellent and a good way to use up leftover pesto (if you make your own) when you get tired of using it on pasta.

    3 of 3 found this review helpful.

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