Grilled Tomato Pizza with Summer Greens Pesto Recipe

Name: Grilled Tomato Pizza with Summer Greens Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups (500 mL) loosely packed arugula; 1 cup (250 mL) loosely packed basil, plus leaves for garnish; 1/4 cup (60 mL) grated Compliments Parmesan cheese; 1/2 cup (125 mL) pine nuts; 2 cloves garlic, roughly chopped; 1/4 tsp (1 mL) pepper; 1/4 cup (60 mL) plus 1 tbsp (15 mL) olive oil, divided; 1 pkg (650 g) Compliments Fresh Pizza Dough Ball; 1 cups (250 mL) grated mozzarella cheese; 2 vine-ripened tomatoes, thinly sliced

Ingredients

2 cups (500 mL) loosely packed arugula
1 cup (250 mL) loosely packed basil, plus leaves for garnish
1/4 cup (60 mL) grated Compliments Parmesan cheese
1/2 cup (125 mL) pine nuts
2 cloves garlic, roughly chopped
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) plus 1 tbsp (15 mL) olive oil, divided
1 pkg (650 g) Compliments Fresh Pizza Dough Ball
1 cups (250 mL) grated mozzarella cheese
2 vine-ripened tomatoes, thinly sliced

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

To make pesto, in food processor, combine arugula, basil, Parmesan, pine nuts, garlic, and pepper. With the motor running, gradually pour in 1/4 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.)
Roll pizza dough into rough oval shape, 1/4-in. (5-mm) thick. Brush both sides of dough with 1 tbsp (15 mL) olive oil. Place bowls of mozzarella, tomatoes and 1/2 cup (125 mL) of the pesto near the grill.
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.

Dinner