- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4, plus ½ cup leftover pesto
Ingredients
- 2 cups
- loosely packed arugula
- 500 mL
- 1 cup
- loosely packed basil, plus leaves for garnish
- 250 mL
- ½ cup
- grated Compliments Parmesan cheese
- 125 mL
- ½ cup
- pine nuts
- 125 mL
- 2
- cloves garlic, roughly chopped
- ¼ tsp
- each salt and pepper
- 1 mL
- ¼ cup + 1 tbsp
- olive oil, divided
- 60 mL + 15 mL
- 1 pkg
- Compliments Fresh Pizza Dough Ball
- 650 g
- 2 cups
- grated mozzarella cheese
- 500 mL
- 2
- vine-ripened tomatoes, thinly sliced
Directions
Step 1
To make pesto, in food processor, combine arugula, basil, Parmesan, pine nuts, garlic, salt and pepper. With the motor running, gradually pour in ¼ cup (60 mL) of the olive oil and blend until smooth, scraping down the food processor as needed. (Pesto can be made up to 3 days ahead; refrigerate in an airtight container with a little extra olive oil added to cover the surface.)
Step 2
Roll pizza dough into rough oval shape, ¼ -in. (5-mm) thick. Brush both sides of dough with 1 tbsp (15 mL) olive oil. Place bowls of mozzarella, tomatoes and ½ cup (125 mL) of the pesto near the grill.
Step 3
Place pizza dough on grill preheated to high. Grill 1 to 2 min., until dough is lightly browned on bottom, turn over. Quickly spread pesto on pizza crust, top with mozzarella and tomato slices. Close lid and cook until dough is fully cooked and golden brown, 2 to 3 min. Cool 2 to 3 min. before slicing.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 990
- Fat:
- 54 g
- Saturated Fat:
- 17 g
- Carbs:
- 91 g
- Fibre:
- 6 g
- Sugar:
- 7 g
- Cholesterol:
- 55 mg
- Protein:
- 38 g
- Sodium:
- 1900 mg
