Grilled Heirloom Tomato and Pesto Pizzas

Grilled Heirloom Tomato and Pesto Pizzas
Contributor
Grilled Heirloom Tomato and Pesto Pizzas

Whole Foods Market

Grilled Heirloom Tomato and Pesto Pizzas

An easy, flavorful way to combine two summer classics: grilling and heirloom tomatoes. Choose heirlooms in contrasting sizes, shapes, and colors for the most visual appeal. For the crispest pizza, make sure you roll your dough out thinly and evenly and don't overload the top with tomatoes.

Click here to see 15 Tastiest Heirloom Tomato Recipes.

4
Servings
752
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  frozen whole-wheat or white pizza dough, thawed
  • All-purpose flour, for dusting
  • 4  Teaspoons  extra-virgin olive oil
  • 1/2  Cup  prepared basil pesto
  • 1  Pound  mixed heirloom or other seasonal tomatoes, sliced very thinly
  • 1/2  Teaspoon  fine sea salt
  • 1/2  Teaspoon  freshly ground black pepper
  • 3/4  Cups  crumbled goat cheese

Directions

Divide the pizza dough into 4 equal balls. Dust a work surface with flour and roll each ball out to a rough circle about 9 inches in diameter. Brush each side of the circles with olive oil and place on baking sheets.

Preheat a grill on medium heat.

Working with 1 piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly, until darkly browned on the bottom and air bubbles form on top, 3-4 minutes.

Transfer browned-side up to the baking sheet and spread 2 tablespoons of the pesto on the browned side. Top with a few slices of tomato (don't cover the entire surface or the pizza will end up soggy), season the top with 1/8 teaspoon each of the salt and pepper, and dot with goat cheese.

Slide or lift the pizza back onto the grill, close the grill cover, and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt, about 3 minutes. Slide or lift the pizza back onto the baking sheet. Repeat with the remaining dough.

Nutritional Facts

Total Fat
38g
54%
Sugar
15g
17%
Saturated Fat
9g
38%
Cholesterol
24mg
8%
Carbohydrate, by difference
81g
62%
Protein
21g
46%
Vitamin A, RAE
31µg
4%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
45µg
50%
Calcium, Ca
356mg
36%
Fiber, total dietary
5g
20%
Folate, total
121µg
30%
Iron, Fe
5mg
28%
Magnesium, Mg
62mg
19%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
423mg
60%
Riboflavin
1mg
91%
Selenium, Se
11µg
20%
Sodium, Na
1567mg
100%
Thiamin
1mg
91%
Water
147g
5%
Zinc, Zn
3mg
38%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.