Pesto Pizza
Print Recipe
5 from 2 votes

Pesto Pizza

Crusty Pesto Pizza with prosciutto, microgreens, and fresh cool creamy burrata cheese. This simple Italian grilled pizza is a masterpiece of simplicity!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Italian
Servings: 8 slices
Calories: 251kcal
Author: Sommer Collier

Ingredients

  • 1 pizza dough ball homemade or frozen-thawed
  • 1 tablespoon olive oil
  • 1 tablespoon cornmeal
  • 3 tablespoons basil pesto
  • 4-5 slices prosciutto
  • 1 ounce microgreens any variety
  • 8 ounces burrata cheese
  • Fresh ground pepper

Instructions

  • Place the pizza dough ball in a large oiled bowl, cover with plastic wrap and allow¬†it to rise until double in size, 1 1/2 to 2 hours.
  • Place a large baking stone over the grates of your grill and preheat the grill on high. It's important that the stone is extremely hot before placing the pizza on it. Roll out the pizza dough into a thin 13-inch circle. Sprinkle a flat baking sheet with cornmeal and place the pizza crust on top. (The cornmeal helps the pizza crust to slide off the baking sheet.)
  • Spread pesto over the surface of the pizza crust, then top it with torn pieces of prosciutto. Once the grill reaches at least 600 degrees F, shake the baking sheet to loosen the pizza crust and slide it onto the baking stone. Cover and grill for 2-5 minutes. Check your pizza after 2-3 minutes. If the grill is really hot, it will cook extremely fast. You don't want to burn the bottom!
  • Use a large spatula to loosen the pizza and move it back onto the baking sheet. Then top it with microgreens, generous dollops of cold burrata, and fresh cracked pepper. Cut and serve warm!

Nutrition

Serving: 1slice | Calories: 251kcal | Carbohydrates: 25g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 433mg | Potassium: 8mg | Fiber: 1g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 0.3mg | Calcium: 159mg | Iron: 1.4mg