GRILLED PESTO PIE
SERVES 6 PORTIONS
1 to 1 1/2 lb (453g to 680g / 16oz to 24oz) pizza dough
Olive oil for brushing
Classic Pesto Sauce
Vegan Ricotta
1/2 cup sun-dried tomatoes, finely chopped
NUTRITIONAL VALUES
Calories: 409kcal
Fat: 21.1g (3.8g S.Fat)
Carbs: 49.7g
Protein: 11.3g
Sugar: 1.1g
Sodium: 689mg
METHOD
Preheat a grill or a grill pan on the stovetop to medium- high heat.
Make 6 equal pieces of pizza dough. Roll each piece of dough into a 6-inch circle on a lightly floured surface. The circle should be about the thickness of a tortilla. Brush both sides of the dough lightly with oil, then grill for 3 to 5 minutes on one side, or until the bottom is lightly browned. Adjust the grill's temperature as needed. Flip the dough with tongs and immediately spread pesto on the already-browned side.
Serve with ricotta and sun-dried tomatoes on top. Cook for another 3 to 5 minutes on the grill before removing from the heat. Repeat with the remainder of the dough.
Make 6 equal pieces of pizza dough. Roll each piece of dough into a 6-inch circle on a lightly floured surface. The circle should be about the thickness of a tortilla. Brush both sides of the dough lightly with oil, then grill for 3 to 5 minutes on one side, or until the bottom is lightly browned. Adjust the grill's temperature as needed. Flip the dough with tongs and immediately spread pesto on the already-browned side.
Serve with ricotta and sun-dried tomatoes on top. Cook for another 3 to 5 minutes on the grill before removing from the heat. Repeat with the remainder of the dough.
