The produce aisles and farmers markets are brimming with summer’s bounty of fresh produce! It’s a fabulously delicious season! Fire up the grill and you’ll have a pizza full of nutrition and fresh summertime flavors! Grilled pizza crust topped with Kale Pesto , fresh mozzarella, gorgeous juicy heirloom tomatoes and drizzled with balsamic vinegar will delight your taste buds and make you wish summer will never end!
Grilled Heirloom Tomato Pesto Pizza
1 pkg. (10.5 oz.) Italian artisan pizza crust, such as Stonefire*
2 Tbs. olive oil
1/2 cup kale pesto
4 ounces fresh mozzarella, thinly sliced
1 pkg. (10 oz.) cherry heirloom tomatoes, chopped, 1 1/2 cups**
1 tsp. balsamic vinegar
1. Preheat grill for direct heat grilling.
2. Brush top of pizza crust with 1 Tbs. olive oil. Place, oiled side down, on grill. Grill until hot and just beginning to blacken, 2-3 minutes. Meanwhile, brush remaining olive oil on pizza crust that is facing up (this will be the bottom of your pizza once you turn it).
3. Turn pizza crust so top of pizza is now facing up. Top with pesto, mozzarella and tomatoes. Grill until pizza is heated through, 3-4 minutes.
4. Remove from grill and drizzle with balsamic vinegar.
Makes 6 servings or 12 appetizer servings.
*Naan flatbreads can be substituted for the artisan pizza crust.
**Can’t find heirloom tomatoes? 1 1/2 cups chopped plum or cherry tomatoes will be fabulously delicious too!