Prep 10 mins
Cook 10 mins
Grilling the pizza makes the crust crispy. You can add mozarella and chicken if you like, but I like it just as written. Recipe courtesy Michael Chiarello.
- 12 ounces pizza dough
- flour, for rolling surface
- extra virgin olive oil
- 1⁄2 cup basil pesto
- 2 cups ricotta cheese, preferably whole milk
- 4 tablespoons freshly grated parmesan cheese
- salt & freshly ground black pepper
- Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan over medium heat.
- Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round.
- Lightly brush both sides of the pizzas with oil. Grill the pizzas over medium heat until the first side is nicely browned and firm to the touch, 3 to 5 minutes. Turn the pizzas over on the grill. Spoon about 2 teaspoons of pesto on each pizza, spreading it to the edges. On top of each pizza, spoon 4 teaspoons of ricotta cheese, in little balls. Cook the pizzas until the ricotta just begins to melt, 3 to 5 minutes from the moment you turned the pizzas. Sprinkle Parmesan over the top of each pizza. Season with salt and freshly ground pepper. Serve warm.
- Entertaining Notes: You don't need to make your own dough, not for a party of 8 people. Buy it from a local pizzeria. To work ahead, roll the dough into rounds about a half hour before your guests arrive and stack them, dusted with flour, at room temperature, between sheets of parchment paper.