Homemade Grilled Pesto Pizza-The Little Shop of Olive Oils

Homemade Grilled Pesto Pizza


  • 1 pound pizza dough, homemade or store-bought
  • 1/4 cup Premium Extra Virgin Olive Oil, plus extra for brushing
  • 1/2 cup Fresh Basil Pesto or homemade
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded mozzarella cheese
  • 1/2 cup feta cheese, crumbled
  • Fresh basil leaves, for garnish
  • Salt and freshly ground black pepper, to taste


  • Preheat your grill to medium-high heat.
  • On a lightly floured surface, roll out the pizza dough to about 1/4-inch thickness.
  • Brush one side of the dough with EVOO and place it oil side down on the hot grill. Close the lid and grill for 2-3 minutes, or until the bottom is golden and has grill marks.
  • Brush the top side with EVOO and flip the dough using tongs or a spatula. Grill for another 2 minutes, then remove from the grill.
  • Spread the pesto evenly over the grilled side of the pizza dough, leaving a small border around the edges.
  • Scatter the cherry tomatoes and mozzarella cheese over the pesto. Sprinkle with crumbled feta cheese.
  • Return the pizza to the grill, close the lid, and let it cook for 3-5 minutes more, until the cheese is melted and bubbly, and the bottom of the crust is cooked through.
  • Carefully remove the pizza from the grill, garnish with fresh basil leaves, and season with salt and pepper to taste.
  • Cut into slices and serve hot.
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