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July 7, 2008 / Tony

Grilled Pizza with Pesto and Tomatoes

Here’s a nice and simple variation on grilled pizza:

Grilled Pizza with Pesto and Tomatoes

Enough Pizza dough for one 12 inch pizza of your choice (EZ Grill Bread would be nice)

1 cup freshly made pesto

1 tomato, chopped

1/2 red onion, chopped

2 oz. Parmesan cheese, grated

Build a fire in your charcoal grill.  This recipes assumes a 22-inch kettle style grill.  Adjust your grilling technique accordingly for other types of grills.  (Apologies to gas grill owners, I don’t own one so I can’t give any advice as to how this would be done on a gas grill.)  When the coals are ready, bank them off to one side of the grill, leaving one side completely coal-free.  Let the fire go until it is medium (you can hold your hand above the coals for 4 to 5 seconds). 

Brush one side of the dough with olive oil.  Place two rounds of dough (oil side down) over the coals and cook just until toasted.  This shouldn’t take more than 2 minutes.  While it cooks, brush the other side of the bread with olive oil.  Watch it carefully as it goes from perfect to burnt pretty quickly.  Then flip the bread over and add the toppings.  Start with a layer of pesto and then layer on the tomato and red onion.  Finish with the Parmesan cheese.  When the other side is toasted, move the pizzas to the cold side of the grill and clamp on the lid.  Cook about 3-4 minutes or until the cheese has almost completely melted.  Remove from the grill.  Cut and serve immediately. 

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