Pesto Margherita Pizza

A delicious blend of pesto and cheese, this Margherita pizza will leave you craving more. 

Pesto Margherita Pizza
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  1. Yellow cornmeal
  2. 1 (1-pound) package prepared pizza dough 1⁄4 cup olive oil, divided
  3. 1 (7-ounce) container pesto*
  4. 1 cup finely grated Parmigiano-Reggiano cheese
  5. 6 plum tomatoes, sliced 1⁄2 inch thick
  6. 1⁄2 teaspoon salt
  7. 1⁄4 teaspoon ground black pepper
  8. 1 cup diced whole-milk mozzarella cheese
  9. 1 (1-ounce) package fresh basil, chopped
  1. pray a grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Sprinkle a clean, flat surface heavily with cornmeal. Roll dough into a 1⁄4-inch-thick round. Brush top of crust with 2 tablespoons olive oil. Sprinkle with cornmeal. Place on grill, olive-oil side down, and grill, covered with grill lid, for 3 to 4 minutes, or until top of dough is bubbly and bottom is browned. Brush top of crust with remaining 2 tablespoons olive oil. Invert dough onto a pizza peel or a rimless baking sheet. Spread pesto onto cooked portion of crust. Sprinkle with Parmigiano-Reggiano cheese. Top with tomatoes; sprinkle tomatoes with salt and pepper. Top with mozzarella. Return pizza to grill, and grill over indirect heat, covered with grill lid, for 7 to 10 minutes, or until cheese is melted and bottom of crust is browned. Sprinkle with basil.
  1. We tested with Buitoni pesto.
Adapted from Entertain Decorate Celebrate, March/April 2013
Adapted from Entertain Decorate Celebrate, March/April 2013
Celebrate Magazine