Best Grilled Sourdough Pizza With Tomato Pesto Recipes

GRILLED SOURDOUGH PIZZA

Grilled Sourdough Pizza image

Great pizza at home with sourdough crust baked in a standard backyard barbecue grill!

Provided by Eric Rusch

Categories Recipes

Yield Two 12-14 inch thin crust pizzas

Number Of Ingredients 6

Ingredients

1 1/2 cups all purpose or bread flour
1 1/2 cups sourdough starter
1-3 Tbs water (see video)
2 Tbs olive oil
3/4 tsp. salt
Toppings as desired

Steps:

See video for detailed instructions.

GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES

Grilled Pesto Pizza with Marinated Mozzarella and Tomatoes image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h

Yield 3 mini pizzas

Number Of Ingredients 10

Ingredients

6 cups fresh basil leaves
2 cups baby arugula
1 cup grated Parmesan
1/2 cup sliced almonds
2 large cloves garlic, peeled
Kosher salt
Two 8-ounce containers marinated mozzarella balls, cut in half, plus 1 cup oil from the mozzarella (supplement with olive oil if needed)
2 tablespoons olive oil, plus for brushing
1 1/2 pounds store bought pizza dough, at room temperature and divided into 3 balls
1 1/2 pounds assorted color cherry tomatoes, sliced in half

Steps:

Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.

GRILLED SOURDOUGH PIZZA WITH TOMATO PESTO

Grilled Sourdough Pizza With Tomato Pesto image

A tasty sounding vegetarian recipe from iVillage (courtesy of "High Flavor Low Labor" by J.M. Hirsch). You could easily make this with a grill pan indoors!

Provided by januarybride

Categories < 30 Mins

Time 30m

Yield 2 pizzas, 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup prepared pesto sauce
2 tablespoons tomato paste
12 ounces fresh mozzarella balls, thick sliced
1/4 cup sliced black olives
2 large thick slices sourdough bread
extra-virgin olive oil
ground black pepper, to taste
2 medium tomatoes, thickly sliced
2 fresh basil leaves, thinly sliced

Steps:

Heat a grill to high (note if your grill gets super hot, you might want to do this on med-high).
In a small bowl, whisk together the pesto and tomato paste.
Drizzle both slices of the bread on both sides with olive oil. Grill the bread until it is lightly toasted on the bottom.
Remove the bread from the grill. Spread half of the pesto mixture over the toasted side of each slice of bread.
Top the pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return to the grill.
Cover, reduce heat to low, and grill until the bottoms are toasted and the cheese has melted, about 10 minutes. Sprinkle with basil.

Nutrition Facts : Calories 2785.5, Fat 54.3, SaturatedFat 26.5, Cholesterol 134.6, Sodium 5264.7, Carbohydrate 446.1, Fiber 21.1, Sugar 26.6, Protein 129.9