- Total: 1 hr
- Active: 45 min
- Level: Easy
- Yield: 3 mini pizzas
- Nutritional Analysis Per Serving (Serving Size: 1 of 3 servings)
Calories: 1460
Total Fat: 69 g
Saturated Fat: 32 g
Carbohydrates: 129 g
Dietary Fiber: 10 g
Sugar: 18 g
Protein: 80 g
Cholesterol: 153 mg
Sodium: 2737 mg
- 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 more 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
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- Whip up a vibrant pesto in a powerful blender: toss in basil, arugula, Parmesan, garlic, and a pinch of salt. Blend smooth while slowly pouring in the mozzarella oil until creamy. Taste and adjust saltpure summer in a swirl! Reserve this green goodness.
- Fire up your outdoor grill to high (500-550F) for that perfect char. Oil a large baking sheet, place dough balls on it, and gently stretch into rustic 1/8-inch thick rounds or ovalsembrace the imperfections! Brush tops with oil and lightly salt the halved tomatoes.
- Grill dough directly on hot grates, lid closed, until golden and firm underneath (2-3 minutes). Flip, slather with pesto (leave a crust edge), top with tomatoes and mozzarella halves. Close lid and grill 3 more minutes until cheese melts into bubbly bliss. Slice, serve hot, and savor the smoky, herby explosion!
Pro Tip: Scale up for a crowduse 1 pound dough for one epic large pizza. Grill-side gourmet awaits!
