Grilled Pizza with Ricotta and Pesto
- Total:
- 20 min
- Prep:
- 10 min
- Cook:
- 10 min
- Yield:
- 8 small pizzas
- Level:
- Intermediate
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 0 calorie
Ingredients
Directions
Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan over medium heat.
Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round.
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.
Cook's Note
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.
Recipe courtesy Michael Chiarello
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