We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Grilled Italian Pesto Pizza

Enjoy this hearty grilled pizza with two types of cheese, tomatoes and basil pesto - dinner ready in just 25 minutes!

(2)
(2)
Save and Share
  • prep time 25 min
  • total time 25 min
  • ingredients 6
  • servings 4
 

Ingredients

1
can (11 oz) Pillsbury® refrigerated thin pizza crust
1/2
cup basil pesto
1
cup shredded mozzarella cheese (4 oz)
3
large plum (Roma) tomatoes, cut into 1/4-inch slices
1/2
cup whole basil leaves
1/4
cup shredded Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill to medium heat. Cut 14 x 14-inch piece of heavy duty foil; spray foil with cooking spray. Place dough on foil; starting at center press dough to 12-inch round. Place dough on grill, foil side down. Cook, uncovered, 3 minutes or until bottom of crust is light golden brown. Remove from grill.
  • 2 Using wide spatula, flip crust over so uncooked side is down. Brush pesto over pizza crust. Sprinkle 1/2 cup of the mozzarella cheese over pesto. Arrange tomato slices and basil leaves on cheese. Sprinkle with remaining 1/2 cup mozzarella cheese and the Parmesan cheese.
  • 3 Place pizza onto grill, foil side down. Cook, covered, an additional 3 to 4 minutes or until crust is golden brown and cheese begins to melt.
  • 1 Heat gas or charcoal grill to medium heat. Cut 14 x 14-inch piece of heavy duty foil; spray foil with cooking spray. Place dough on foil; starting at center press dough to 12-inch round. Place dough on grill, foil side down. Cook, uncovered, 3 minutes or until bottom of crust is light golden brown. Remove from grill.
  • 2 Using wide spatula, flip crust over so uncooked side is down. Brush pesto over pizza crust. Sprinkle 1/2 cup of the mozzarella cheese over pesto. Arrange tomato slices and basil leaves on cheese. Sprinkle with remaining 1/2 cup mozzarella cheese and the Parmesan cheese.
  • 3 Place pizza onto grill, foil side down. Cook, covered, an additional 3 to 4 minutes or until crust is golden brown and cheese begins to melt.

EXPERT TIPS

toggle

Expert Tips

If you have lots of fresh basil, make your own pesto. Place 2 cups firmly packed basil leaves, 3/4 cup grated Parmesan cheese, 1/4 cup pine nuts, 1/2 cup olive oil and 3 cloves garlic in a blender or food processor. Cover and blend on medium speed about 3 minutes or until smooth.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
970mg
970%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
40%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.