Grilled Pesto Pizza

Grilled Pesto Pizza

We LOVE making homemade pizzas…it’s become a Friday night tradition in our house.  It can be very easy too, with the help of a bread machine (which makes the dough in 50 minutes), a pizza stone, and a wooden paddle (to transfer each pizza).  I recently made a pesto pizza that was a hit and wanted to share!

Ingredients
Bread machine-made dough:
(Check what recipe your machine has, but this is my recipe)
3/4 cup warm water
1 TBSP sugar
1 TBSP olive oil
2 1/4 cup flour – I use half whole wheat
1/2 tsp salt
1 tsp Breadmachine quick rise yeast
It takes my machine 50 minutes to mix, and let it rise and it’s totally ready for rolling out pizzas!
During this time, I heat the pizza stone in the oven at 475 degrees.

Ingredients for Pesto Pizza
Basil pesto sauce – the amount depends on how many pizzas you are making – we love the large jar from Costco
Real mozzarella – the kind that is in a ball
Optional: Fresh basil leaves
Optional: Fresh Tomato slices

Directions

Wooden paddle makes transferring very easy!

Break each loaf of dough up into 4-6 smaller balls of dough (depending on how large or small you want them).  Roll out each ball into a 1/4 inch-thick circles.  If you are using a wooden paddle to transfer the dough, lightly flour that surface so the dough circles slide off nicely.  Place each one onto the hot pizza stone in the oven, bake for 4 minutes, remove.  Do all of the dough at this time.

Note the coals are moved to the sides – not directly under the pizza

If you are

grilling the pizzas

, make sure the coals (or heat source) are moved to the sides of the grill – not directly under the pizzas (or they will burn!)  It might take some practice to get the right amount of cooking time and temp, but just keep an eye on the bottom of each pizza so it doesn’t burn.  The cheese melts better if the cover is on.  If the bottoms are done, but the cheese is unmelted, you could always just pop them into the oven on low-broil to get it melted to your liking, but it should be OK on the grill if the temp is right.

Pizza stone – a great investment! 

If you are

baking the pizzas

, keep the temp at 475 degrees, put the toppings on the precooked dough, and then bake again, for roughly 6-8 minutes – check on it before that, but that’s usually how long mine take.

This article and pictures by Lindsey Wold of Kid Safe Home. If you want to see more from Lindsey follow the link below:

 

 

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About Lindsey Wold 7 Articles
KidFriendlyHome.com is written by Sarah Lundgren and me. We are stay-at-home moms, and we love our jobs. We each have four children, within 5 years of each other. We are not experts at multitasking, but we are gaining experience as we go. We try not to cry over spilled milk or smeared peanut butter. We try to encourage and challenge our kids to create and explore. We know a few nutritious meals our kids will eat. We have a few ideas for minimizing the mess and effort but maximizing the fun. Lindsey has a background in studio art, art education, worked in group travel, taught swimming lessons, and is now a certified personal trainer. Sarah has a background in elementary education, music, and a bit of grad work in literacy education with experience as an elementary teacher and piano teacher. Our desire is to encourage other parents to enjoy time with their kids. Through our own journeys so far, we have come up with a few ideas for making a home kid-friendly. We hope you can use some of them too.