Grilled Italian Pesto Pizza
Recipe from Pillsbury Pizza Crust


Grilled Italian Pesto Pizza

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Ingredients
  • 1  can (11 oz)
    Pillsbury® refrigerated thin pizza crust
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  • 1/2  cup
    basil pesto
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  • 1  cup
    shredded mozzarella cheese (4 oz)
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  • 3 
    large plum (Roma) tomatoes, cut into 1/4-inch slices
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  • 1/2  cup
    whole basil leaves
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  • 1/4  cup
    shredded Parmesan cheese
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Directions
1.
Heat gas or charcoal grill to medium heat. Cut 14x14-inch piece of heavy duty foil; spray foil with cooking spray. Place dough on foil; starting at center press dough to 12-inch round. Place dough on grill, foil side down. Cook, uncovered, 3 minutes or until bottom of crust is light golden brown. Remove from grill.
2.
Using wide spatula, flip crust over so uncooked side is down. Brush pesto over pizza crust. Sprinkle 1/2 cup of the mozzarella cheese over pesto. Arrange tomato slices and basil leaves on cheese. Sprinkle with remaining 1/2 cup mozzarella cheese and the Parmesan cheese.
3.
Place pizza onto grill, foil side down. Cook, covered, an additional 3-4 minutes or until crust is golden brown and cheese begins to melt.

Tip:
If you have lots of fresh basil, make your own pesto. Place 2 cups firmly packed basil leaves, 3/4 cup grated Parmesan cheese, 1/4 cup pine nuts, 1/2 cup olive oil, and 3 cloves garlic in a blender or food processor. Cover and blend on medium speed about 3 minutes or until smooth.
Nutrition information
Calories 510, Total Fat 30 g, Saturated Fat 9 g, Cholesterol 25 mg, Sodium 970 mg, Carbohydrate 41 g, Fiber 2 g, Protein 19 g, Daily Values: Vitamin A 15%, Vitamin C 6%. Percent Daily Values are based on a 2,000 calorie diet
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