Grilled Pizza With Ricotta and Pesto

Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan over medium heat.
  2. Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round.
  3. 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.
  4. 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.

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