Grilled Tomato Pizza with Summer Greens Pesto

Name: Grilled Tomato Pizza with Summer Greens Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Prep Time: 10 mins

Total Time: 30 mins

Serves: 4, plus ½ cup leftover pesto

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Rate

× You have already rated this item.

30 Minutes or Less Dinner Grill Vegetarian

Nutrition Facts

Nutrition Description:: Per serving (¼ of the recipe):

Calories:: 990

Fat:: 54 g

Saturated Fat:: 17 g

Carbs:: 91 g

Fibre:: 6 g

Sugar:: 7 g

Cholesterol:: 55 mg

Protein:: 38 g

Sodium:: 1900 mg

Your Region

Grilled Tomato Pizza with Summer Greens Pesto

Ingredients