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Prep Time
10 mins
Total Time
30 mins
4, plus ½ cup leftover pesto


2 cups
loosely packed arugula
500 mL
1 cup
loosely packed basil, plus leaves for garnish
250 mL
½ cup
grated Compliments Parmesan cheese
125 mL
½ cup
pine nuts
125 mL
cloves garlic, roughly chopped
¼ tsp
each salt and pepper
1 mL
¼ cup + 1 tbsp
olive oil, divided
60 mL + 15 mL
1 pkg
Compliments Fresh Pizza Dough Ball
650 g
2 cups
grated mozzarella cheese
500 mL
vine-ripened tomatoes, thinly sliced


Step 1

To make pesto, in food processor, combine arugula, basil, Parmesan, pine nuts, garlic, salt and pepper. With the motor running, gradually pour in ¼ cup (60 mL) of the olive oil and blend until smooth, scraping down the food processor as needed. (Pesto can be made up to 3 days ahead; refrigerate in an airtight container with a little extra olive oil added to cover the surface.)

Step 2

Roll pizza dough into rough oval shape, ¼ -in. (5-mm) thick. Brush both sides of dough with 1 tbsp (15 mL) olive oil. Place bowls of mozzarella, tomatoes and ½ cup (125 mL) of the pesto near the grill.

Step 3

Place pizza dough on grill preheated to high. Grill 1 to 2 min., until dough is lightly browned on bottom, turn over. Quickly spread pesto on pizza crust, top with mozzarella and tomato slices. Close lid and cook until dough is fully cooked and golden brown, 2 to 3 min. Cool 2 to 3 min. before slicing.


Substitute equal parts spinach, kale, parsley or a mixture of greens for the arugula. Leftover pesto can be tossed with pasta, spread on toast or stirred into soups.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
54 g
Saturated Fat:
17 g
91 g
6 g
7 g
55 mg
38 g
1900 mg
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