Grilled Pizza with Ricotta and Pesto

Name: Grilled Pizza with Ricotta and Pesto
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8 small pizzas
Cuisine: italian
Ingredients: 2 ounces pizza dough; Flour, for rolling surface; Extra-virgin olive oil; 1/2 cup basil pesto; 2 cups ricotta cheese, preferably whole milk; 4 tablespoons freshly grated Parmesan; Salt and freshly ground black pepper

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Level: Intermediate
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 8 small pizzas

Nutrition Info

Level: Intermediate
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 8 small pizzas
Nutrition Info

Ingredients

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2 ounces pizza dough

Flour, for rolling surface

Extra-virgin olive oil

1/2 cup basil pesto

2 cups ricotta cheese, preferably whole milk

4 tablespoons freshly grated Parmesan

Salt and freshly ground black pepper

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