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.
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.
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!