Hey friends, let’s talk about my Grilled Pesto Pizza Recipe that’s become a staple at my backyard hangouts. As a seasoned chef, I’ve spent years tweaking this recipe to get that perfect balance of smoky crust, vibrant pesto, and melty cheese. It’s a crowd-pleaser that’s easy to whip up and feels gourmet. Here’s how I make it happen!

Why This Pizza Works

Grilling gives the pizza a crispy, charred edge you can’t get in an oven. The pesto delivers a bold, herby punch that pairs perfectly with fresh toppings. It’s ideal for summer nights when you want to keep the kitchen cool. Plus, it’s fun to cook outside with friends!

Easy Grilled Pesto Pizza Recipe

My Pizza Journey

I’ve had my share of pizza fails—soggy crusts, burnt edges, you name it. After countless experiments, I cracked the code for grilling pizza. The key? Balance the dough, toppings, and grill heat. This recipe is the result of those delicious trials.

Ingredients

Here’s what I use for one 12-inch pizza, with prep tips for each.

Ingredient	Quantity	Preparation
Pizza Dough	1 pound	Use store-bought from a local pizza shop or Trader Joe’s. Let it sit at room temp for 30 minutes to stretch easily. Homemade dough works if you’re up for it.
Basil Pesto	1/2 cup	Blend 2 cups basil, 1/4 cup pine nuts, 1/4 cup Parmesan, 1 garlic clove, and 1/3 cup olive oil. Blanch basil to keep it vibrant. Store-bought is okay but homemade is best.
Fresh Mozzarella	8 ounces	Slice or tear into small pieces for creamy texture. Pat dry if packed in water to avoid soggy pizza.
Cherry Tomatoes	1 cup, halved	Roast at 250°F for 2 hours for intense flavor. Or use sun-dried tomatoes for a quick, tangy alternative. Season with salt.
Parmesan Cheese	1/4 cup, grated	Freshly grate Parmigiano-Reggiano for a salty, nutty kick. Sprinkle post-bake for extra brightness.
Fresh Basil	10 leaves	Pick vibrant leaves and tear just before garnishing. Keeps the aroma fresh and adds a flavor burst.
Olive Oil	2 tablespoons	Brush on dough for richness and to prevent sticking. Use extra-virgin for top-notch flavor.
Cornmeal	2 tablespoons	Dust under dough for crunch and easy sliding. Flour can substitute if needed.
Red Pepper Flakes	1/4 teaspoon	Optional for a spicy kick. Sprinkle lightly to enhance flavors. Adjust to taste.

Equipment

You don’t need fancy gear, but a pizza stone or steel ensures even cooking. A pizza peel makes transferring dough a breeze. Tongs and a baking sheet help with flipping and prepping. Keep a brush for oiling the dough.

Making the Pesto

I make my pesto fresh for max flavor. Blanch basil and garlic to lock in color and soften the bite. Blend with pine nuts, Parmesan, and less oil for a thick spread. It’s perfect for pizza and stores well in the fridge.

Prepping the Dough

Start with room-temp dough—it stretches better. Dust a counter with flour and form a 12-inch circle. Don’t overwork it; a rustic shape adds charm. Sprinkle cornmeal on the peel to prevent sticking.

Grill Setup

Preheat the grill to 500°F, with one side medium-high and the other low. A pizza stone evens out the heat. Keep the lid down to trap heat. Have toppings ready for quick assembly.

Grilling Instructions

Here’s my step-by-step for grilling perfection.

1. Pre-Bake Dough: Brush one side with olive oil. Place oiled-side down on the hot grill. Cook 2-3 minutes until golden.
2. Flip and Top: Flip to the cooler side using tongs. Spread 1/2 cup pesto, leaving a 1-inch border. Add mozzarella and tomatoes.
3. Finish Cooking: Close the lid. Cook 7-8 minutes until cheese melts and crust is crispy. Watch for burning.
4. Garnish and Serve: Slide onto a cutting board. Top with Parmesan, basil, and red pepper flakes. Slice and serve hot.

Crust Tips

Cornmeal is key for a non-stick, crunchy crust. Keep the dough thin for that perfect char. Rotate if your grill has hot spots. Don’t overload toppings to keep it crisp.

Why Pesto Shines

Pesto brings a garlicky, herby depth that marinara can’t match. It pairs beautifully with creamy mozzarella and tangy tomatoes. I dollop extra pesto post-grill for freshness. It’s like summer in every bite.

Variations

Switch it up with roasted red peppers or caramelized onions for sweetness. Goat cheese adds a tangy twist. For a vegan version, use cashew cream and skip dairy. Experiment to make it your own.

Pairings

Pair this pizza with a crisp Pinot Grigio or light rosé. A lemony arugula salad cuts through the richness. For dessert, try grilled peaches with vanilla ice cream. It keeps the summer vibe going.

Storage and Reheating

Store leftovers with parchment between slices in the fridge for up to 4 days. Reheat on the grill or in a 400°F oven for 6-10 minutes. Avoid microwaving—it ruins the crust.

Pesto Variations

I sometimes blend spinach into the pesto for extra nutrients. Kale pesto adds an earthy note. Swap pine nuts for walnuts or pistachios to save cash. Each twist keeps things fresh.

Pizza Party Ideas

This Grilled Pesto Pizza Recipe is perfect for gatherings. Set up a topping bar with veggies, cheeses, and extra pesto. Let friends customize their pizzas. It’s fun and keeps everyone engaged.

Common Pitfalls

Cold dough won’t stretch, so let it warm up. Too much pesto makes it greasy—measure carefully. Watch the grill to avoid charring. Prep toppings in advance for smooth assembly.

Why I Love This Method

Grilling keeps my kitchen cool and adds smoky depth. It’s faster than an oven and feels gourmet. Cooking outside with friends is a blast. This pizza always steals the show.

Nutrition

Per slice (8 slices per pizza, approximate):

• Calories: 250 kcal
• Protein: 10g
• Fat: 15g
• Carbs: 20g
  Values vary with toppings. It’s indulgent yet balanced with fresh ingredients.

Sourcing Ingredients

I hit farmers’ markets for basil and tomatoes. Local pizza shops sell great dough. Splurge on quality olive oil for pesto—it’s worth it. Fresh ingredients make all the difference.

Crust Science

High grill heat and cornmeal create that crispy texture. Pre-baking prevents sogginess. It mimics a wood-fired oven. Timing and heat control are everything.

Personal Touches

I love adding lemon zest post-bake for brightness. A pinch of sea salt enhances flavors. Make it your own—pizza is forgiving. Share your twists next time we hang!

My Latest Pizza Night

Last weekend, I fired up the grill for a barbecue. The crust was golden, the pesto vibrant, and the cheese gooey. Everyone raved, and I felt like a pizza pro. You’ll nail this too!

Frequently Asked Questions

Can I use store-bought pesto?

Yes, it’s a time-saver! Choose a high-quality brand and add fresh basil or lemon zest to boost flavor.

How do I prevent a soggy crust?

Pre-bake the dough, use less pesto, and pat mozzarella dry. Cornmeal under the dough helps too.

Can I make this indoors?

Absolutely! Bake at 450°F on a pizza stone for 10-12 minutes. It won’t have the smoky flavor, but it’s still delicious.

What other toppings work well?

Try roasted garlic, sautéed mushrooms, or spinach. Just don’t overload to keep the crust crisp.

Can I freeze the pizza?

Assemble it up to the baking step, then freeze. Bake from frozen at 425°F for 20 minutes.