Meatless Monday: Grilled Heirloom Tomato & Pesto Pizzas

Here’s a fun & seasonal veggie recipe to start your week- add grilled summer squash to make it even more hearty!

Recipe and photo from

1 pound frozen whole wheat or white pizza dough, thawed
4 teaspoons extra-virgin olive oil
8 tablespoons prepared basil pesto
1 to 1 1/2 pounds mixed heirloom or other seasonal tomatoes, very thinly sliced
1/2 teaspoon fine sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 cup crumbled goat cheese

Divide pizza dough into 4 equal balls. On a lightly floured surface, roll each ball out to a rough circle about 9 inches in diameter; brush each side of the circles with olive oil and place on baking sheets. 

Prepare a grill for medium heat cooking. Working with one piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly, until darkly browned on the bottom and air bubbles form on top, 3 to 4 minutes. Transfer browned-side up to the baking sheet; spread the browned side with 2 tablespoons pesto. Top with a few slices tomato (don’t cover the entire surface or the pizza will end up soggy), sprinkle the top with ⅛ teaspoon each salt and pepper, and dot with goat cheese. Slide or lift the pizza back onto the grill, close the grill cover and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt, about 3 minutes. Slide or lift the pizza back onto the baking sheet. Repeat with the remaining dough.


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