Grilled Pizza with Pesto, Tomatoes and Feta on Yahoo! Food

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.

7 of 10 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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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.

12 of 22 found this review helpful.

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To Homan A

swoina - September 14, 2009 01:34:05 PM PST

What part of heat grill to medium high, meanhile " dont u understand???

Heat grill to medium-high.
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.
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

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This has become a staple in our family!!

Stacey C - September 14, 2009 01:33:47 PM PST

Whenever we want pizza without the bogged down feeling of takeout, we opt for this... IT IS SO YUMMY!! I did make one alteration- just to make it even easier. I use the philsbury thin crust dough roll and bake it instead. You put in just the crust for half the cook time on the label, take it out and put in the toppings

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parm

Ian C - September 14, 2009 12:15:26 PM PST

can\\'t make pesto without parm cheese. anything you make without parm will not be pesto.

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Great pizza!

sophandjoe - December 29, 2008 10:27:16 AM PST

Add a bit of spiced-up baby shrimp

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A little change of pace

Sean M - April 14, 2008 03:30:30 PM PST

Brush on a light layer of lite ranch dressing as your sauce just before you put on all your toppings. I\'d also say stick with a cheese that will melt, that way you won\'t lose half your cheese as you\'re eating it. A few leaves of spinach couldn\'t hurt either :)

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Yes it is complete

nifer - April 14, 2008 09:57:30 AM PST

Where I come from I can interpret that heat the grill to medium high would usually mean pre-heat the grill

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