Grilled Pesto Pizza with Marinated Mozzarella and Tomatoes Recipe

• 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

Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen awake while you create grilled pizza magic!

1. 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.
2. 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.
3. 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!