Grilled Pizza with Pesto, Tomatoes and Feta Recipe

Cooking on the outside grill may not be possible for a few more months depending on where you live, but you may want to file this recipe to make outside when the time is right.


This recipe, which comes from Eating Well and dates back to the summer of 2002  calls for store-bought pizza dough and pesto sauce although you can make your own if you feel so inspired.

 Try this one. It’s a keeper.



1 pound prepared pizza dough, preferably whole-wheat

4 ripe plum tomatoes, thinly sliced

1/2 cup crumbled feta cheese

Freshly ground pepper, to taste

1/4 cup lightly packed fresh basil leaves, torn


1. Heat grill to medium-high.

2. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick.

3. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.

4. Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.

 5. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.



Posted by M Dee Dubroff, on February 16, 2013 at 9:00 AM