Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

Fresh summer favorites like peaches and basil come together for a new take on pizza.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
30 mins
Servings:
8
Yield:
2 pizzas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender combine the 1/3 cup olive oil, 2 cups basil, almonds, Paremesan, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough additional olive oil (about 2 tablespoons) to reach desired consistency. Season to taste with pepper. Set aside.

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  • Place dough circles on the rack of a charcoal or gas grill directly over medium heat. Cover and grill for 2 minutes. Turn over and remove from grill. Spread pesto evenly over tops of pizzas. Top with chicken and cheese. Return to grill. Cover and grill for 3 to 4 minutes or until crust is crisp and toppings are heated through. Top with peaches and basil.

*

Or, use 2, 12-inch packaged thin pizza crusts (such as Boboli®). Omit first 2-minute grilling. Spread crusts with pesto and add chicken, peaches, and cheese. Grill, covered, 3 to 4 minutes or until heated through.

Nutrition Facts

486 calories; fat 27g; cholesterol 65mg; saturated fat 7g; carbohydrates 33g; mono fat 14g; poly fat 3g; insoluble fiber 3g; sugars 6g; protein 28g; vitamin a 876.6IU; vitamin c 4.8mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 6.6mg; vitamin b6 0.3mg; folate 19.4mcg; vitamin b12 0.5mcg; sodium 598mg; potassium 318mg; calcium 246mg; iron 1.4mg.
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