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
714
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
41g
59%
Sugar
9g
10%
Saturated Fat
20g
83%
Cholesterol
129mg
43%
Carbohydrate, by difference
39g
30%
Protein
48g
100%
Vitamin A, RAE
206µg
29%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
50µg
56%
Calcium, Ca
617mg
62%
Choline, total
73mg
17%
Fiber, total dietary
5g
20%
Folate, total
16µg
4%
Iron, Fe
5mg
28%
Magnesium, Mg
107mg
33%
Niacin
8mg
57%
Phosphorus, P
982mg
100%
Riboflavin
1mg
91%
Selenium, Se
45µg
82%
Sodium, Na
2052mg
100%
Water
160g
6%
Zinc, Zn
6mg
75%

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.