Grilled Pizza: Pesto, Avocado & Corn and Cookie Dough

Thanks to Pillsbury, I was able to perfect the art of Grilled Pizza and make you two versions: Pesto, Avocado, & Corn Pizza and a dessert Cookie Dough Pizza!

My most favorite dinner (or lunch or snack or sometimes, yes, breakfast) is pizza. I could eat it every day and never, ever get sick of it.

When I was a kid, back in the days before you made your own pizza at home, we ordered pizza from my favorite restaurant every Friday. It got to the point that all my mom had to do was tell the guy on the phone her name, and he knew what pizza to make.

Nowadays we make our own pizza more than we order in. I can control the ingredients and it’s so much more affordable than buying it from a restaurant. That way I can convince myself that it’s okay to have it every week (or more).

One thing I don’t like about pizza in summer is heating up the oven. It’s 100 degrees outside and 80 in my kitchen, so the last thing I want to do is bake. But there is a way to avoid the oven and still have pizza as often as you want: by grilling it.

Have you ever made grilled pizza? We do it all the time in summer. It’s really very easy to do and I think I like the taste of it better than an oven pizza. It’s fast too – dinner can be on the table in less than 20 minutes. A total win in my book!

The easiest way to make grilled pizza at home is to use a pre-made dough. Pillsbury Pizza Crust is my favorite – it always tastes fresh and is the perfect thickness and consistency for grilling.

Grilling pizza at home is totally doable. Let me put it this way: before I made these pizzas, I’d never done it before. Sure, I’d watched my husband do it. But I’ve never touched the BBQ before…ever. So yeah – you can totally do this.

First step, gather all your ingredients. You want them to be ready to go before you start grilling. I made a Pesto, Avocado, & Corn Pizza, a cheese pizza for the kids, and a Cookie Dough Pizza for dessert!

Place each pizza crust on its own sheet of foil sprayed with cooking spray. I made one regular sized crust, and the ones in back are two halves of one Pillsbury Pizza Crust. The kids got the large one for their cheese pizza. I didn’t need a large one for mine!

Preheat your grill to medium-low and spray it with cooking spray (or oil it however you like). Turn the foil crust side down onto the grill and peel the foil off. Let the dough cook for a few minutes. You’ll notice the grill marks on the bottom get a dark brown just as the crust begins to slightly bubble.

When that happens, flip the crusts over and grill on the other side. for just a minute or two. Once that’s done, remove them to a cookie sheet and add your toppings. I like to add my toppings to whatever side is darkest, that way the side of the crust with the lightest grill marks gets cooked more.

Carefully place your crust back on the grill and then close the lid. It cooks in just a minute or two – remove when the cheese melts (or the chocolate, for the dessert pizza).

Remove the pizzas to a cookie sheet, slice, and serve. Dinner and dessert in less than 20 minutes. How’s that for a quick summertime supper?

I must say, pesto sauce + monterey jack cheese + corn + avocado is my new favorite pizza. It is the absolute best! I ate way too much of it all by myself.

{And, I think that I was channeling my friend Tieghan when I thought of this combo. When I googled it after I made it, her version came up. Great minds think alike!}

And, well. You know me. This post wouldn’t be complete without dessert!

For this dessert pizza I used Pillsbury Peanut Butter Cookie Dough and chocolate chips. I spread chunks of cookie dough around the crust, sprinkled it with the chocolate chips and grilled it until the chocolate was melty and the cookie dough was gooey. I swirled it with a knife and OMG.

To. Die. For.

Dessert pizza rocks. Just sayin’.

And so does grilled pizza in general. #itsthebomb

What’s your favorite grilled pizza?

Grilled Pizza: Pesto, Avocado & Corn and Peanut Butter Cookie Dough

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Summer means Grilled Pizza! Two versions here: Pesto, Avocado, & Corn and a Cookie Dough Pizza for dessert!

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Ingredients

 

For the Pesto, Corn & Avocado Pizza

• ▢ 1 Pillsbury Pizza Crust
• ▢ Pest sauce homemade or jarred
• ▢ 2 cups shredded monterey jack cheese
• ▢ 2 ears corn or 2 cups, cooked
• ▢ 1 small avocado diced

For the Cookie Dough Pizza

• ▢ 1 Pillsbury Pizza Crust
• ▢ 2/3 roll refrigerated cookie dough diced (I used peanut butter)
• ▢ 2 cups chocolate chips

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Instructions

• Preheat grill on medium-low heat. Let it heat up for about 5 minutes.
• Gather all your ingredients and keep them near you while getting ready to cook.
• Unroll a length of foil that will fit the pizza crust. Spray it with cooking spray. Unroll your crust and place it on the foil.
• Turn the foil upside down (carefully!) on the hot grill. Remove foil. Let the crust cook for a few minutes, until the top of the crust just starts to bubble.
• Using a BBQ safe spatula, carefully flip the crust over and cook for about 2 minutes.

For the Pesto, Corn & Avocado Pizza

• Remove the crust from the BBQ to a cookie sheet. Spread pesto on the crust, top with cheese, corn, and avocado.
• Carefully transfer the pizza back to the grill. Close the lid of the BBQ and cook for just a few minutes, or until the cheese is melted. Remove carefully from heat and serve.

For the Cookie Dough Pizza

• Remove the crust from the BBQ to a cookie sheet. Sprinkle diced cookie dough and chocolate chips around the crust.
• Carefully transfer the pizza back to the grill. Close the lid of the BBQ and cook for just a few minutes, or until chocolate looks melty. Remove carefully from heat and serve.

Nutritional information not guaranteed to be accurate

Author Dorothy Kern

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Disclosure: Compensation was provided by General Mills via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of General Mills.

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