Recipe courtesy of Neal Corman
Total:
23 min
Active:
15 min
Yield:
2 to 3 servings
Level:
Easy

Ingredients

  • 7 ounces pizza dough
  • 2 teaspoons olive oil
  • 1 pinch kosher salt
  • Black ground pepper
  • 1 teaspoon basil pesto
  • 2 fluid ounces pizza sauce
  • 1 ounce shredded mozzarella
  • 1 ounce grated Parmesan
  • 6 each thin sliced Roma tomatoes
  • 1 tablespoon julienned fresh basil leaves
  • 1 tablespoon julienned green onion (hay cut), 2 to 3 inches in length

Directions

Brush pizza dough with olive oil and dust with salt and pepper. Place on a medium indirect grill, covered, for approximately 3 minutes. Flip dough and grill in the same manner for 1 minute.

Remove dough from the grill, brush with the pesto, then the pizza sauce, stopping a 1/2- inch before the edge of the crust. Spread 1/2 of the mozzarella and Parmesan on the sauced surface. Lay out sliced tomato. Dust with basil. Top with remaining mozzarella and the parmesan. Bake on grill over indirect heat for approximately 4 minutes.

Remove from the grill and sprinkle with green onions. Slice into 8 pieces.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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