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Grilled Pesto Pizza with Pesto and Fresh Mozzarella

This fast and easy grilled pizza recipe is made with bright pesto, fresh mozzarella and topped with a lemony arugula salad.

Grilled Pesto Pizza with Fresh Mozzarella - A fast and easy summer pizza recipe

Grilling season makes me immensely happy – I’m sure I’ve said that 100 times before and I’ll likely say it 100 more. Everything about it is more relaxed and you’re pretty much guaranteed a fool-proof meal.

Grilled Pesto Pizza with Arugula and Mozzarella

One dish we’ve been grilling more and more lately is pizza. It comes together in just a couple of minutes which is not only ideal for me but is perfect for my two toddlers who pretty much wanted dinner ready yesterday.

Grilled Pesto Pizza with Mozzarella and Arugula - a fast pizza recipe

The star of this pizza is the fresh mozzarella that slowly melts and becomes bubbly and slightly golden as it cooks on top of the bright, fragrant pesto. To balance out the flavors, I like to top the whole pizza with a tangy and slightly spicy arugula salad tossed with a little lemon juice and olive oil.

Pesto and Arugula Grilled Pizza Recipe

Ideal for a quick weeknight dinner or entertaining friends in the backyard, you’re going to love this simple and easy grilled pizza with pesto and fresh mozzarella.

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Grilled Pesto Pizza with Fresh Mozzarella - A fast and easy summer pizza recipe

Grilled Pizza with Pesto and Mozzarella

4.75 stars average
This fast and easy grilled pizza recipe is made with bright pesto, fresh mozzarella and topped with a lemony arugula salad.
PREP: 5 mins
COOK: 11 mins
TOTAL: 16 mins
Pin Recipe
Servings: 8

Ingredients
 

  • 1 inch pre-cooked 12- whole wheat pizza crust (such as Trader Joe’s)
  • ½ cup basil pesto (store-bought or homemade)
  • 8 ounces part-skim fresh mozzarella (sliced in 1/2 in. pieces)
  • 12 ounces baby arugula
  • 1 zest and juice of lemon
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • grated parmesan cheese and red chili flakes (garnish)

Instructions
 

  • Pre-heat grill over medium heat.
  • Spread the pesto over the pizza crust then top with slices of fresh mozzarella.
  • Grill pizza with the lid open until cheese starts to melt and crust is warmed through, about 8-11 minutes.
  • While pizza is cooking, toss arugula with lemon juice/zest and olive oil. Season with salt and pepper to taste.
  • Serve pizza sliced with arugula salad on top. Garnish with parmesan cheese and red chili flakes to serve.

Nutrition

Calories: 264kcalCarbohydrates: 24.9gProtein: 9.1gFat: 13.7gSaturated Fat: 5gPolyunsaturated Fat: 8.7gTrans Fat: 0gCholesterol: 22mgSodium: 611mgFiber: 2.1gSugar: 0.2g
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

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