Grilled Tomato Pizza with Summer Greens Pesto

Prep time: 10min
Total time: 30min
Serves: 4, plus ½ cup leftover pesto
2 cups
loosely packed arugula
500 mL
1 cup
loosely packed basil, plus leaves for garnish
250 mL
½ cup
grated Compliments Parmesan cheese
125 mL
½ cup
pine nuts
125 mL
cloves garlic, roughly chopped
¼ tsp
each salt and pepper
1 mL
¼ cup + 1 tbsp
olive oil, divided
60 mL + 15 mL
1 pkg
Compliments Fresh Pizza Dough Ball
650 g
2 cups
grated mozzarella cheese
500 mL
vine-ripened tomatoes, thinly sliced
Per serving (¼ of the recipe):
54 g
saturated fat
17 g
91 g
7 g
38 g
55 mg
6 g
1900 mg


  1. To make pesto, in food processor, combine arugula, basil, Parmesan, pine nuts, garlic, salt and pepper. With the motor running, gradually pour in ¼ 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.)

  2. Roll pizza dough into rough oval shape, ¼ -in. (5-mm) thick. Brush both sides of dough with 1 tbsp (15 mL) olive oil. Place bowls of mozzarella, tomatoes and ½ cup (125 mL) of the pesto near the grill.

  3. 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.