Grilled Pesto Pizza: The Ultimate Guide to Delicious Homemade Pizza

Grilled Pesto Pizza: the very words conjure up images of sun-drenched patios, the smoky aroma of the grill, and the vibrant flavors of summer. Have you ever experienced the magic of a perfectly grilled pizza? It’s a game-changer, I promise you! Forget ordering takeout; with this recipe, you can create restaurant-quality pizza right in your own backyard.

Pizza, in its various forms, has been a culinary staple for centuries, with roots tracing back to ancient civilizations. However, the modern pizza we know and love, particularly with its iconic tomato sauce and mozzarella cheese, originated in Naples, Italy. While pesto might not be a traditional Neapolitan topping, its bright, herbaceous flavors beautifully complement the smoky char of a grilled crust, creating a delightful fusion of Italian tradition and modern grilling techniques.

People adore Grilled Pesto Pizza for so many reasons. The crispy, slightly charred crust offers a satisfying crunch, while the pesto adds a burst of fresh, savory flavor. It’s incredibly versatile, too! You can customize it with your favorite toppings, from juicy tomatoes and artichoke hearts to grilled chicken or shrimp. Plus, grilling pizza is a fun and interactive experience, perfect for gatherings with friends and family. It’s a guaranteed crowd-pleaser that’s surprisingly easy to make. So, are you ready to learn how to make the best Grilled Pesto Pizza you’ve ever tasted?

this Recipe

Ingredients:

• For the Pizza Dough:
• 1 cup warm water (105-115°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 teaspoon sugar
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 2 tablespoons olive oil, plus more for greasing
• For the Pesto:
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, toasted
• 2 cloves garlic, minced
• 1/4 cup olive oil, plus more as needed
• Salt and freshly ground black pepper to taste
• For the Toppings:
• 1 cup fresh mozzarella cheese, sliced or shredded
• 1/2 cup sun-dried tomatoes, oil-packed, drained
• 1/4 cup Kalamata olives, pitted and halved
• Optional: Red pepper flakes for a little heat
• Optional: Fresh basil leaves for garnish

Preparing the Dough:

1. Activate the Yeast: In a large bowl, dissolve the yeast and sugar in the warm water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to go. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
3. Mix Wet and Dry Ingredients: Add the olive oil to the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a teaspoon of water at a time. The dough should be slightly tacky but not overly sticky.
5. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for developing the flavor and texture of the pizza crust.
6. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Divide the dough in half (or into smaller portions if you prefer smaller pizzas). Shape each portion into a ball.
7. Second Rise (Optional): For a slightly more airy crust, cover the dough balls and let them rest for another 15-20 minutes. This step is optional but recommended for a better texture.

Making the Pesto:

1. Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, or until lightly golden and fragrant. Watch them carefully, as they can burn quickly. Remove from the skillet and let cool. Toasting the pine nuts enhances their flavor and adds a nice crunch to the pesto.
2. Combine Ingredients: In a food processor, combine the basil leaves, Parmesan cheese, toasted pine nuts, and garlic. Pulse until finely chopped.
3. Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need to add more olive oil if the pesto is too thick.
4. Season: Season the pesto with salt and freshly ground black pepper to taste.

Grilling the Pizza:

1. Prepare the Grill: Preheat your grill to medium-high heat (about 400-450°F). Make sure the grates are clean and lightly oiled to prevent the pizza dough from sticking.
2. Stretch the Dough: On a lightly floured surface, gently stretch or roll out one of the dough balls into a thin, oval or round shape. Aim for about 12-14 inches in diameter. Be careful not to make the dough too thin, or it may tear on the grill.
3. First Grill: Carefully transfer the stretched dough to the preheated grill. Grill for 2-3 minutes, or until the bottom is lightly charred and has grill marks. Watch it closely, as it can burn quickly.
4. Flip the Dough: Using tongs or a large spatula, carefully flip the dough over.
5. Add Pesto: Immediately spread a generous layer of pesto over the grilled side of the dough, leaving a small border for the crust.
6. Add Toppings: Sprinkle the mozzarella cheese over the pesto. Arrange the sun-dried tomatoes and Kalamata olives on top of the cheese. If you like a little heat, sprinkle with red pepper flakes.
7. Second Grill: Close the grill lid and continue grilling for 3-5 minutes, or until the cheese is melted and bubbly and the bottom of the crust is cooked through. Keep an eye on the crust to prevent burning. If the crust is browning too quickly, move the pizza to a cooler part of the grill or reduce the heat.
8. Remove and Serve: Carefully remove the pizza from the grill using a large spatula or pizza peel. Transfer it to a cutting board.
9. Garnish (Optional): Garnish with fresh basil leaves, if desired.
10. Slice and Enjoy: Slice the pizza into wedges and serve immediately.
11. Repeat: Repeat the grilling process with the remaining dough and toppings.

Tips for Grilling Pizza Successfully:

• Don’t Overload the Pizza: Too many toppings can make the pizza soggy and difficult to handle on the grill.
• Use a Pizza Peel: A pizza peel makes it much easier to transfer the pizza to and from the grill. If you don’t have a pizza peel, you can use a large, rimless baking sheet.
• Keep a Spray Bottle of Water Handy: If the grill flares up, spritz the flames with water to prevent the pizza from burning.
• Adjust the Heat as Needed: Grilling temperatures can vary, so adjust the heat as needed to ensure the pizza cooks evenly without burning.
• Practice Makes Perfect: Grilling pizza can take a little practice, so don’t be discouraged if your first attempt isn’t perfect. Keep trying, and you’ll get the hang of it!

Variations:

• Different Cheeses: Try using different types of cheese, such as provolone, fontina, or goat cheese.
• Different Vegetables: Add other vegetables, such as roasted red peppers, artichoke hearts, or spinach.
• Add Meat: Add cooked chicken, sausage, or pepperoni for a heartier pizza.
• Make it Vegetarian: Omit the meat and add more vegetables for a delicious vegetarian pizza.
• Spicy Pesto: Add a pinch of red pepper flakes to the pesto for a little kick.
• Lemon Pesto: Add a tablespoon of lemon juice to the pesto for a brighter flavor.

Troubleshooting:

• Dough Sticking to the Grill: Make sure the grill grates are clean and well-oiled. You can also lightly dust the dough with flour before placing it on the grill.
• Crust Burning: Reduce the heat or move the pizza to a cooler part of the grill. You can also tent the pizza with foil to prevent it from burning.
• Cheese Not Melting: Make sure the grill lid is closed to trap the heat and melt the cheese. You can also sprinkle a little water on the grill grates to create steam, which will help melt the cheese.
• Pizza Soggy: Don’t overload the pizza with toppings. Also, make sure the grill is hot enough to cook the crust quickly.

Conclusion:

This Grilled Pesto Pizza isn’t just another pizza recipe; it’s a flavor explosion waiting to happen on your grill! From the smoky char of the crust to the vibrant, herbaceous pesto and the gooey, melted cheese, every bite is a testament to simple ingredients transformed into something truly special. I know you might be thinking, “Pizza on the grill? Sounds intimidating!” But trust me, once you get the hang of it, you’ll never want to bake a pizza in the oven again. The slightly crispy, slightly chewy texture of the grilled crust is simply unmatched.

Why is this a must-try? Because it’s quick, it’s easy, and it’s endlessly customizable. It’s a fantastic way to use up leftover grilled vegetables, and it’s a guaranteed crowd-pleaser at any summer gathering. Plus, the smoky flavor imparted by the grill elevates the entire pizza experience to a whole new level. Forget delivery – this is homemade pizza at its finest, and it’s ready in a fraction of the time.

Serving Suggestions and Variations:

The possibilities are truly endless when it comes to customizing your Grilled Pesto Pizza. For a vegetarian delight, consider adding grilled zucchini, bell peppers, and red onions. A sprinkle of crumbled goat cheese or feta cheese adds a tangy twist. If you’re a meat lover, grilled chicken, sausage, or pepperoni are all fantastic additions.

Looking for a different pesto experience? Try using a sun-dried tomato pesto or a kale pesto for a unique flavor profile. You can also experiment with different cheeses. Fresh mozzarella is a classic choice, but provolone, fontina, or even a blend of Italian cheeses would work beautifully.

For a spicier kick, add a pinch of red pepper flakes to the pesto or drizzle a little hot honey over the finished pizza. And don’t forget the fresh basil! A generous scattering of fresh basil leaves after grilling adds a burst of freshness and aroma.

Consider serving your Grilled Pesto Pizza with a simple side salad of mixed greens, cherry tomatoes, and a light vinaigrette. It’s also delicious with a glass of chilled white wine or a refreshing lemonade. If you’re feeling adventurous, try pairing it with a craft beer that complements the pesto’s herbaceous notes.

For a fun twist, you can even make individual mini pizzas on the grill. This is a great option for parties or for allowing everyone to customize their own pizza with their favorite toppings. Just be sure to adjust the grilling time accordingly.

I truly believe that this recipe will become a staple in your summer grilling repertoire. It’s a fun, interactive way to get creative in the kitchen (or rather, by the grill!), and it’s a guaranteed way to impress your friends and family.

So, fire up your grill, gather your ingredients, and get ready to experience pizza like never before. I’m confident that you’ll love this Grilled Pesto Pizza as much as I do.

Now, it’s your turn! I’m so excited for you to try this recipe and make it your own. Don’t be afraid to experiment with different toppings and variations. And most importantly, have fun!

Once you’ve made your masterpiece, please share your experience! I’d love to hear about your favorite toppings, any modifications you made, and how much you enjoyed it. Leave a comment below, tag me in your photos on social media, or send me an email. I can’t wait to see your creations! Happy grilling!