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Prep Time
10 mins
Total Time
30 mins
Serves
4, plus ½ cup leftover pesto

Ingredients

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

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