Grilled Tomato Pizza with Summer Greens Pesto

4
Easy
Dinner

Characteristics

Vegetarian Under 30 minutes

Nutritional Facts Per Serving

990
Calories
38 g
Protein
91 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 990
  • Lipides 54 g
    • Saturated fat  17 g
  • Cholesterol 55 mg
  • Sodium  1900 mg
  • Carbs 91 g
    • fiber  6 g
    • Sugar  7 g
  • Protein 38 g

Ingredients

  • 2 cups (500 mL) loosely packed arugula
  • 1 cup (250 mL) loosely packed basil, plus leaves for garnish
  • 1/4 cup (60 mL) grated Compliments Parmesan cheese
  • 1/2 cup (125 mL) pine nuts
  • 2 cloves garlic, roughly chopped
  • 1/4 tsp (1 mL) pepper
  • 1/4 cup (60 mL) plus 1 tbsp (15 mL) olive oil, divided
  • 1 pkg (650 g) Compliments Fresh Pizza Dough Ball
  • 1 cups (250 mL) grated mozzarella cheese
  • 2 vine-ripened tomatoes, thinly sliced

Method

  1. To make pesto, in food processor, combine arugula, basil, Parmesan, pine nuts, garlic, and pepper. With the motor running, gradually pour in 1/4 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.)
  2. Roll pizza dough into rough oval shape, 1/4-in. (5-mm) thick. Brush both sides of dough with 1 tbsp (15 mL) olive oil. Place bowls of mozzarella, tomatoes and 1/2 cup (125 mL) of the pesto near the grill.
  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. 

Tips: 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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