Celebrate the last few drops of Summer with grilled pizza!  It’s one of my favorite ways to make pizza!  You combine 2 of my favorite things, all that fabulous smoky flavor from the grill and pizza (of course!).  Pizza is a long standing tradition in my Italian family.  My Great Grandma used to make it, my Dad makes it, and I make it.  I hope you enjoy this pizza as much as I do!

Grilled Vegetable Pesto Pizza

Pizza Crust:

2 1/4 teaspoons yeast (1 packet)

2 cups warm water

3 Tbsp. olive oil

2 Tbsp. maple syrup

1/2 tsp. salt

1 3/4 cups bread flour

1 3/4 cups all-purpose flour

Tomato Sauce:

1 can of whole tomatoes

4 cloves garlic, chopped

Pesto:

1 bunch of basil (about 30 leaves)

1/2 cup pine nuts, toasted (you could also sub for almonds or walnuts)

1/4 tsp. salt

2 cloves garlic

1/2 cup olive oil

Toppings:

1 zucchini, thinly sliced

6-8 mushrooms, sliced

1/4 onion, thinly sliced

1/8 cup sliced olives

12 grape tomatoes, halved

1 tsp. dried oregano

Dough:

Place 1 packet of yeast with the 2 cups of warm water in a bowl.  Let sit for 5 minutes; do not stir.  The yeast will bubble when ready.  Add olive oil, maple syrup, and salt.

Combine the flours in the bowl of a stand mixer.  With the dough hook on, and the mixer on low, slowly add the liquid. Run until the dough ball forms.  If it’s too wet, add flour a teaspoon at a time.  Place dough on a lightly floured surface and knead into a smooth ball.

Cover the dough with a light coating of olive oil and place in a bowl covered by a clean towel.  Let rise about an hour or until dough doubles in size.

Tomato Sauce:

Place 1 Tbsp. olive oil in a large frying pan with lid and add in the can of tomatoes and chopped garlic.  Cook, covered for 15 minutes on medium.  Using the back of a spoon, break up tomatoes and cook another 15-20 minutes.

Pesto:

Place all ingredients in a food processor and pulse. While pulsing, drizzle in the olive oil until smooth.

Assembly:

Halve the pizza dough and with your hands form a round circle.  Place dough directly on a warm bbq.  As soon as it starts to bubble, flip over.  Quickly spoon desired amount of tomato sauce on the dough and spread out evenly.  Add toppings and pesto.  Close the lid of the bbq and let cook until veggies are soft and dough is cooked.  Enjoy immediately!

PRINTER FRIENDLY RECIPE