• 6 Ratings

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

Source: Better Homes and Gardens


Ingredient Checklist


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.

  • 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; 27 g total fat; 7 g saturated fat; 3 g polyunsaturated fat; 14 g monounsaturated fat; 65 mg cholesterol; 598 mg sodium. 318 mg potassium; 33 g carbohydrates; 3 g fiber; 6 g sugar; 28 g protein; 0 g trans fatty acid; 877 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 19 mcg folate; 1 mcg vitamin b12; 246 mg calcium; 1 mg iron;


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