Grilled Sourdough Pizza With Tomato Pesto |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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A tasty sounding vegetarian recipe from iVillage (courtesy of High Flavor Low Labor by J.M. Hirsch). You could easily make this with a grill pan indoors! Ingredients:
1/4 cup prepared pesto sauce |
2 tablespoons tomato paste |
12 ounces fresh mozzarella balls, thick sliced |
1/4 cup sliced black olives |
2 large thick slices sourdough bread |
extra-virgin olive oil |
ground black pepper, to taste |
2 medium tomatoes, thickly sliced |
2 fresh basil leaves, thinly sliced |
Directions:
1. Heat a grill to high (note if your grill gets super hot, you might want to do this on med-high).
2. In a small bowl, whisk together the pesto and tomato paste.
3. Drizzle both slices of the bread on both sides with olive oil. Grill the bread until it is lightly toasted on the bottom.
4. Remove the bread from the grill. Spread half of the pesto mixture over the toasted side of each slice of bread.
5. Top the pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return to the grill.
6. Cover, reduce heat to low, and grill until the bottoms are toasted and the cheese has melted, about 10 minutes. Sprinkle with basil.
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