Grilled Pizza with Basil Pesto Sauce
Grilling this pizza over an open fire on a windy day, overlooking a deep, long valley near the Kickapoo Valley Reserve left a food memory that we will never forget.
Ingredients
8 ounces pizza dough
3-4 Tbsp. basil pesto
1 ½ cups grated cheese blend, (cheddar, mozzarella, and provolone)
½ cup fresh spinach, chopped
¼ cup caramelized onions
¼ cup sundried tomatoes, rehydrated and sliced thin
Olive oil, to drizzle
Directions
Using a pizza peel or cutting board dusted with flour and cornmeal, stretch the dough so that it is 12-14 inches around and roughly 1/8 inch thick. Using your fingers, fold the edges of the crust underneath itself by about 1 inch. Slide the pizza crust onto the grill.
Adjust the height of the grill so that the crust is approximately 8 inches above the coals, or if using gas, turn grill down to medium. Grill crust until bottom has nice dark grill marks and crust starts to become rigid.
Using a spatula, flip the crust to the other side. Spread pesto evenly over the crust.
Spread 1 cup of cheese and all spinach, caramelized onions, and sundried tomatoes evenly over the pizza. Continue to cook until cheese is melted and the crust is rigid and cooked through.
Add the remaining half-cup of cheese and melt with the lid on the grill, or finish on a cookie sheet under the broiler of your oven for a few minutes.
Suggestions
We suggest making this pizza using Theresa's recipe for pizza dough.
Experiment with different cheese blends for this pizza using the blending calculator at www.wisconsincheeseblends.com.
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