Poblano Pesto Pizza

Grilled pizza is my latest obsession.  So when I had some leftover Poblano Pesto, I just knew that pizza was the perfect way to use it all up.

This simple vegetarian pizza was so good that my two little picky eaters even ate it (Yay!  Mommy wins!), while my husband and I simply couldn’t get enough.  The unique flavors of the poblano pesto blend beautifully with the grilled dough and we can’t wait to make it again!

Recipe Notes:

*To bake instead of grill, preheat the oven to 450 degrees F and bake for 8-10 minutes or until the crust is lightly browned and cheese is melted.

*If your grill is large enough, you can cook 2 pizzas at once, just beware of hot spots and be sure you can work quickly enough.

Poblano Pesto Pizza

An Amy’s Cooking Adventures Original

Quick Whole Wheat Pizza Dough

1 cup warm water (110 degree F)

1 tbsp active dry yeast

1 tsp sugar

1 tsp salt

2 tbsp extra virgin olive oil

1 ½ tbsp vital wheat gluten

2 ½ cups whole wheat flour

Toppings

½ cup Poblano Pesto

1 tomato, diced

¾ cup mozzarella cheese, finely shredded

¼ cup Asiago cheese, finely shredded

Preheat the outdoor grill and turn to medium-low.

In the bowl of a stand mixer, combine the yeast and water; whisk to combine.

Add the remaining dough ingredients and mix with the paddle attachment.  Once the ingredients are combined, switch to the dough hook and mix on low speed (setting 2 on a Kitchenaid) until the dough forms a smooth ball, about 2 minutes.  Continue kneading with the dough hook for another minute, then turn the dough out onto a lightly floured surface.  Knead by hand once or twice to ensure that the dough is smooth and elastic.

Cut the dough in half.  Roll each half very thin on a floured pizza paddle and prick all over with a fork.

Slide the rolled dough directly onto the grill grates.  Close the grill and cook for 2-3 minutes or until the bottom is browned. 

Puncture any bubbles and brush the top of the pizza with olive oil.  Slide the pizza peel under the dough and flip.  Quickly spread half of the pesto onto each pizza, followed by the mozzarella, tomatoes, and asiago cheese.  Close the grill and cook for an additional 2-3 minutes or until the bottom is brown, and the cheese is melted.

Remove from the grill, cut, and serve.

Serves 4

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