Friday, August 10, 2012

Grilled Arugula Pesto Pizza

I told you more would be coming from arugula pesto. Pizza friends, PIZZA. Homemade pizza often reminds me of those pop-open cans of dough we used to get in the early 90s's. Friday night sleepover anyone? This is a vast improvement. Let.Me.Tell.You.

Summertime heat? No probs here. We grilled it.

Here's the truth. I did not make this dough. Trader Joe's is really good at that.

I didn't make the dough, but I DID knead it. Even used flour and stuff. #legit

You could even go all CSI and find my prints. I totally killed this dough.

Before adding toppings, you'll pre-grill the dough. Then give 'er a flip and top al fresco with delicious arugula pesto, tomatoes and real mozzarella. Back to the grill it goes.

Ready to go.

Grilled to pizza perfection. A little misshapen, but hey, this is home cooking.

Serious improvement on the middle school Friday night. We're adults now. Have a glass of wine for god's sake.

Grilled Arugula Pesto Pizza
1 packaged pizza dough (whole wheat preferably)
1/2 cup arugula pesto
1-2 tomatoes, sliced
1 ball fresh mozzarella, sliced
1 tablespoons fresh basil, chopped

Prepare dough according to package instructions. Place on a floured, rimless cookie shoot. Preheat grill until VERY hot. Gently slide pizza dough onto oiled grill and cover for 2-3 minutes. Use cookie sheet to remove pizza and flip grill-side up. Thinly spread pesto on grilled side of pizza dough and top with tomato and mozzarella. Reduce grill to medium heat and place pizza (dough-y side down) back on the grill. Cover and cook pizza until crispy, 4-5 minutes. Remove pizza from grill and allow to set 2-3 minutes before topping with basil and slicing.

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