Grilled Tomato Pizza with Summer Greens Pesto

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 4, plus ½ cup leftover

Ingredients

  • 2 cups loosely packed arugula 500 mL
  • 1 cup loosely packed basil, plus leaves for garnish 250 mL
  • ½ cup grated Compliments Parmesan cheese 125 mL
  • ½ cup pine nuts 125 mL
  • 2 cloves garlic, roughly chopped
  • ¼ tsp each salt and pepper 1 mL
  • ¼ cup + 1 tbsp olive oil, divided 60 mL + 15 mL
  • 1 pkg Compliments Fresh Pizza Dough Ball 650 g
  • 2 cups grated mozzarella cheese 500 mL
  • 2 vine-ripened tomatoes, thinly sliced

Directions

  • Step 1

    To make pesto, in food processor, combine arugula, basil, Parmesan, pine nuts, garlic, salt and pepper. With the motor running, gradually pour in ¼ cup (60 mL) of the olive oil and blend until smooth, scraping down the food processor as needed. (Pesto can be made up to 3 days ahead; refrigerate in an airtight container with a little extra olive oil added to cover the surface.)

  • Step 2

    Roll pizza dough into rough oval shape, ¼ -in. (5-mm) thick. Brush both sides of dough with 1 tbsp (15 mL) olive oil. Place bowls of mozzarella, tomatoes and ½ cup (125 mL) of the pesto near the grill.

  • Step 3

    Place pizza dough on grill preheated to high. Grill 1 to 2 min., until dough is lightly browned on bottom, turn over. Quickly spread pesto on pizza crust, top with mozzarella and tomato slices. Close lid and cook until dough is fully cooked and golden brown, 2 to 3 min. Cool 2 to 3 min. before slicing.

Tip

Substitute equal parts spinach, kale, parsley or a mixture of greens for the arugula. Leftover pesto can be tossed with pasta, spread on toast or stirred into soups.

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 990
  • Fat 54 g
  • Saturated Fat 17 g
  • Carbs 91 g
  • Sugar 7 g
  • Protein 38 g
  • Cholesterol 55 mg
  • Fibre 6 g
  • Sodium 1900 mg