Grilled Pesto & Zucchini Pizza
Grilled Pesto & Zucchini Pizza is a 20-minute grilled pizza made with whole wheat dough, pesto, mozzarella, zucchini ribbons, and basil.
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Ingredients
- 1 tablespoon all-purpose flour for rolling out dough
- 10 ounces whole wheat pizza dough at room temperature
- ¼ cup pesto sauce
- ¾ cup shredded part-skim mozzarella cheese
- 2 cups zucchini sliced, cut into ribbons with a vegetable peeler
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoon fresh basil thinly sliced (optional)
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Off heat, coat the grill rack with nonstick spray.
- Preheat a gas grill to medium-high heat, or prepare a medium-high fire in a charcoal grill.
- Lightly sprinkle flour on a work surface.
- Roll or stretch the pizza dough into a 12 to 13-inch oval. Coat the top of the dough with nonstick spray.
- Place the dough, coated side down, on the hot grill rack.
- Grill for 2 to 3 minutes, or until the bottom of the crust is charred and has grill marks.
- Transfer the crust to a cutting board or pizza peel. Coat the top of the crust with nonstick spray.
- Turn the crust over so the marked side is facing up.
- Spread the pesto sauce over the crust. Sprinkle the mozzarella cheese over the pesto. Arrange the zucchini ribbons over the cheese.
- Transfer the pizza back to the grill.
- Close the grill lid. Cook for 3 to 5 minutes, or until the cheese melts and the bottom of the crust is charred and marked.
- Sprinkle the pizza with salt and black pepper. Add basil and crushed red pepper flakes, if using.
- Cut the pizza into 8 pieces. Serve 2 pieces per serving.
Notes
8 WW Smart Points
Tips and Tricks
Keep the dough thin - Roll or stretch the dough evenly so it cooks through on the grill. Use room temperature dough - Room temperature dough is easier to stretch and less likely to spring back. Drain excess moisture from the zucchini - If the zucchini seems wet, pat it with paper towels before adding it to the pizza. Watch the crust closely - Grilled pizza cooks fast, so check the bottom often to prevent burning.Storing and Reheating
Store in Refrigerator - Place leftover pizza in an airtight container. Refrigerate for up to 3 days. Reheat on Grill - Place pizza slices on the grill over medium-low heat. Warm for 2 to 4 minutes, or until heated through. Reheat in Oven - Place pizza slices on a baking sheet. Warm at 350 degrees F for 8 to 10 minutes. Reheat in Air Fryer - Place slices in the air fryer basket. Warm at 350 degrees F for 3 to 4 minutes.Nutrition
Calories: 281kcalCarbohydrates: 35gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 726mgPotassium: 189mgFiber: 3gSugar: 2gVitamin A: 628IUVitamin C: 11mgCalcium: 202mgIron: 1mg
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