Mozzarell and Chive-Basil Pesto Pizza Recipe

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Patio Pizzeria- Artisan Pizza and Flatbreads on the GrillAdding chives to this pesto makes it a brilliant green, just like the green color in the Italian flag. Plus it makes for a smooth and creamy pesto. Make it ahead of time when basil and chives are in season. Label and store in your freezer for up to 6 months. You can use store-bought pesto, if you prefer.

  • Yield: 4 (6- TO 8-Inch) Pizzas


For the chive-basil pesto
  • 1 cup roughly chopped onion or garlic chives
  • 1 cup packed fresh basil leaves
  • ¼ cup walnut halves or pieces, toasted
  • 1 garlic clove, minced
  • ¾ cup olive oil
  • ½ cup freshly grated Parmesan or Romano cheese
  • Kosher or sea salt and freshly ground black pepper
For the pizza
  • 1 recipe Classic Pizza Dough or Slow-Rise Pizza Dough
  • All-purpose flour for rolling out and dusting
  • Extra-virgin olive oil for brushing
  • 4 ounces fresh mozzarella cheese, thinly sliced
How to Make It
  1. Prepare an indirect medium-hot fire in your grill, with heat on one side and no heat on the other.
  2. For the chive-basil pesto, in a food processor, process the chives, basil, walnuts, and garlic to a fine paste. Slowly add the olive oil in a steady stream until the pesto is creamy and then add the cheese and pulse again. Adjust the seasonings to taste.
  3. Divide the dough into 4 portions. On a floured surface, pat or roll each portion into a 6- to 8-inch-diameter circle.
  4. Line a baking sheet with parchment paper. Brush olive oil into a circle that’s a little larger than your pizza, and then place your pizza on the oiled circle. Brush the top of the pizza with olive oil.
  5. Lift the pizza by holding the ends of the parchment paper. At a height of about 6 inches above the grill, flip the circle of dough onto the hot side of the grill grates. Quickly peel off the parchment and close the lid. Grill the pizza for 2 to 3 minutes, or until it has good grill marks. Turn the pizza with tongs and move it to the indirect side. Spoon 2 to 3 tablespoons of pesto onto the pizza and spread to cover, leaving a ½-inch border. Top with one quarter of the mozzarella. Cover and grill for 2 to 3 minutes, or until the cheese has melted. Repeat the process with the other pizzas and serve.

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