Weekend Dish – Ricotta Pesto Pizza and Dough too!

This past summer we discovered grilled pizza.  We made so many different kinds and there is nothing better than grilled pizza.  Previously we bought our fresh pizza dough from Stop n Shop.  The whole wheat dough found by the dairy cases is SO good.  Now we don’t have a Stop n Shop and I couldn’t find fresh dough at the local store.  I debated going into our local pizza shop to see if I could buy some but Andy told me they would probably laugh at me so I chickened out.  Come to find out later from numerous sources that you CAN definitely buy dough at pizzerias.  While it was fun to say I made my own dough, I will be buying it next time.

So I hit up google and found a recipe for a pizza dough using whole wheat flour.  I used this one from allrecipes.com.  Instead of doing it by hand, I used my food processor.  Instead of cooking the pizzas on outside on the grill, we cooked them in a cast iron grill pan on the stove.

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Next up was to decide what kind of pizza to make.  We cut the dough in four pieces.  One would become a traditional pepperoni pizza for Hannah and one would become a cheesy bread that we hoped Leah would eat.  We made the third one with a BBQ sauce (Sweet Baby Ray’s) base and then added ham, carmelized onions, pineapple and sharp provolone.  Andy and I both really liked it though I could have done without the pineapple.  Never have been a pineapple-on-my-pizza kind of girl.  On the last one, we used a pesto base and topped with ricotta cheese and red pepper flakes.  After it was done cooking, we seasoned with salt and pepper.  It looked fabulous.  It was good but I think it needed a little something more…perhaps some roasted red peppers or artichokes and spinach.  Doesn’t it look yummy?!?  We will definitely try this one again but with some added punch and flavoring.

Cheese definitely melts faster on an outdoor grill with a lid.  We used a pot lid to help keep the heat in the grill pan once we added the toppings but it wasn’t as efficient.

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  • Mary Ann Olson - March 28, 2011 - 9:31 am

    A little Italian seasoning, or maybe fresh basil would have helped the ricotta. I wouldn’t necessarily cook the basil, maybe add it at the end.

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