Grilled Pizza With Pesto And Roasted Tomatoes

"Grilled pizza with pesto, roasted cherry tomatoes, red onions and mozzarella."
-- @lastingredient
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  • Recipe Card
Prep time 2hrs 30mins
Cook time 30mins

Recipe Card

For the Dough


  • 2/3 cup warm water
  • 1/2 teaspoon active dry yeast
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon olive oil
  • 1 1/2 cups bread flour, plus more for work surface
  • 1/2 teaspoon kosher salt

For the Roasted Tomatoes


  • 1 cup halved cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the Pizza


  • 1/3 cup basil pesto
  • 1/4 small onion, thinly sliced
  • 1/4 cup shredded mozzarella


  • Step 1

    For the pizza dough, combine the water, yeast, sugar and olive oil in a small bowl. Let stand until foamy, about 5 minutes.

  • Step 2

    In the bowl of a food processor, pulse the flour and salt. Add the yeast mixture and process until a ball of dough forms. Transfer the dough to an oiled bowl. Cover and let rise until doubled in volume, about 2 hours or up to overnight in the refrigerator.

  • Step 3

    For the roasted tomatoes, preheat the oven to 400ºF. Arrange the cherry tomatoes, cut side up, on a parchment paper-lined sheet pan, and drizzle with olive oil. Sprinkle with salt and pepper. Roast in the oven for 20-25 minutes until the tomatoes are a bit wrinkled.

  • Step 4

    Heat a gas or charcoal grill on high heat. On a lightly floured work surface, roll out the pizza dough. Place the dough directly on the grates and grill for 2-3 minutes per side until the crust has grill marks and has puffed up. Take the crust off the grill. Smear with pesto, leaving a 1/2-inch border at the edges. Top with roasted tomatoes, red onions and mozzarella. Return the pizza to the grill for 1-2 minutes to melt the cheese.