Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
50 min
Prep:
30 min
Inactive:
10 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Prep:
30 min
Inactive:
10 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Red Pepper-Basil Pesto:
Pizza:
Pizza Dough:

Directions

Watch how to make this recipe.

Pizza:

For the pesto: Preheat an oven to 375 degrees F.

Put the peppers on a baking sheet, rub them with the canola oil and season with salt and black pepper, to taste. Roast until they are slightly charred and soft, turning several times, about 25 to 30 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the skins and seeds.

Put the peppers, garlic, basil and pine nuts into the bowl of a food processor and pulse until coarsely chopped. With the motor running, slowly pour the olive oil through the feed tube and pulse to emulsify. Add the cheese and salt and pepper, to taste and pulse a few more times just to combine. Scrape the mixture into a bowl.

For the pizza: Light a grill to high heat.

Roll the pizza dough into 2 (12-inch) circles, brush the top with some canola oil, and season them with salt and black pepper, to taste. Put them on the grill, oiled side down, and grill until the bottoms are slightly charred and golden brown. Brush the tops with additional oil before flipping the pizzas over. Continue grilling until the crusts are just firm, about 40 seconds.

Transfer the shells to a baking sheet, top each with some of the pesto, mozzarella and shaved Parmigiano and return them to the grill. Close the cover and grill until the cheese melts. Remove the pizzas from the grill and finish the pizza with some sliced red onion and handful of arugula. Slice and serve.

Pizza Dough:

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

More from:

Great Grilled Mains

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Potato-Leek Pizza

Recipe courtesy of Ree Drummond

Pizza Dough

Recipe courtesy of Bobby Flay

Kentucky Red Beans and Rice Topped with Crispy Country Ham

Recipe courtesy of Damaris Phillips

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Chinese Chicken Salad with Red Chile Peanut Dressing

Recipe courtesy of Bobby Flay

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil

Recipe courtesy of Bobby Flay

Monkfish with Red Pepper-Basil Sauce

Recipe courtesy of Sara Moulton

Browse Reviews By Keyword