Spinach and Pesto Grilled Pizza

comments (0) June 3rd, 2009

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DanielleGardenGirl Danielle Sherry, contributor
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1 Whole Wheat, pre-made pizza dough
1/2 cup cornmeal
2 cups chopped, fresh spinach
1/2 cup Pesto
1 grilled chicken breast, cut into bitesize pieces
1/2 cup of grated parmesan cheese
1 cup of mozzarella cheese

(Optional toppings: Sautéed baby portabella mushrooms, chopped scallions, and fresh pinenuts)

1. Stretch the pizza dough until it is approximately 1/4 inch thick using the cornmeal on your countertop surface to prevent sticking.

2. Put the pizza onto a pre-heated grill (over medium heat). Spray the grates of the grill with cooking spray if necessary. Grill each side for approximately 5-8 minutes until the dough rises slightly and is a medium brown color.

3. Pull the dough off the grill and spread the pesto across one side using a basting brush. Sprinkle fresh spinach (mine was finally ready to pick yesterday), chicken, parmesan cheese, and optional toppings on top. Finish off with mozzarella cheese and some fresh ground pepper.

4. Return pizza to the grill (reduce temperature to low) but place it on a sheet of tin foil to prevent the bottom of the crust from burning. Close the lid and wait for about 10 minutes (enough time for the cheese to thoroughly melt).

5. Pull the pizza off the grill and serve immediately. This whole process took me less than 30 minutes last night, and that included harvesting the spinach.      


posted in: spinach, pesto, pizza, main dish