Grilled Goat Cheese and Pesto Pizza

grilled-feta-pizza-1

Photo Credit: Jenna Weber, 2012

Get the perfect pizza crust with Jenna Weber’s‘ recipe for grilled goat cheese and pesto pizza from her “Fresh Tastes: A Celebration of Food and Cooking” blog.

Ingredients:
For the  Pesto:
3 cups lightly packed basil leaves
2 teaspoons minced garlic
2 Tablespoons toasted pine nuts
1/3 cup olive oil
juice of ½ lemon
½ teaspoon sea salt
¼ teaspoon pepper
¼ cup freshly grated Parmesan cheese
For the Pizza:
Pizza dough for one pizza (Make your own or grab some prepared dough from your favorite pizza palor!)
5 ounces fresh goat cheese
Sliced Roma tomatoes
1 cup sautéed cremini mushrooms

Directions:

First, make your pesto. Combine basil leaves, garlic, pine nuts and two tablespoons of the olive oil in a food processor and process until just slightly chunky. With the motor running, slowly drizzle in the remaining olive oil in a steady stream. Add lemon juice, Parmesan cheese, sea salt and pepper and continue processing until smooth.

To prepare your pizza, heat up your grill (either gas or charcoal is fine) and spray the grates well with non-stick spray. Also, spray the BACK of a cookie sheet well with non-stick cooking spray. Set aside. Roll out your dough on a lightly floured surface to roughly about 12 inches in diameter. It doesn’t have to be perfect!

Carefully transfer the pizza dough to the back of the greased cookie sheet and carry outside to the grill. Gently, lift the dough off the back of the cookie sheet and onto the grill. Close the grill and cook for about 5 minutes, checking occasionally. The dough should be starting to bubble up and if you check the bottom, it should be looking a little charred. Slide the dough off the grill and back onto the back of the cookie sheet. Flip pizza so the charred side is on top then spread pesto all over the top.

Add toppings of your choice (I used sautéed mushrooms and thin tomato slices and it was great) followed by soft mounds of goat cheese. Carefully slide dough back onto the grill, close top and cook for another 5-6 minutes, checking often. When done, the crust should be puffy, the bottom slightly charred and the cheese melted.

Slide your finished pizza back onto your cookie sheet, let cool and slice up!

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