Cheesy, Pesto & Roasted Tomatoes Grilled Pizza
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Ingredients
- 3 large heirloom tomatoes , sliced 1/8-inch thick
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- flour , for rolling pizza
- 8 oz pizza dough
- 1/3 cup basil pesto
- 1/3 cup Andrew & Everett Shredded Italian Blend Cheese
- 1/8 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Arrange the tomatoes on a parchment paper-lined sheet pan and drizzle with olive oil. Sprinkle with salt and pepper.
- Roast for 20-25 minutes. Pre-heat grill on high.
- On a lightly floured work surface, roll out the pizza dough. Place the dough directly on the grates and grill for 2-3 minutes per side until the crust has grill marks and has puffed up.
- Take the crust off the grill. Smear with pesto, leaving a ½-inch border at the edges.
- Top with roasted tomatoes and Andrew & Everett® Shredded Italian Blend Cheese.
- Return the pizza to the grill for 1-2 minutes to melt the cheese.
Recipe Notes
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