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Pesto Burrata Grilled Pizza

Ingredients

Scale
  • 1 pizza dough ball, you can make your own recipe or purchase a store bought ball
  • 1 cup pesto
  • 1 cup fresh greens, arugula or spinach
  • 2 burrata balls
  • 1/4 cup fresh basil leaves
  • 4 T olive oil

Instructions

  1. Fill chimney with charcoal. Place over side burner and turn flame to high, allowing charcoal to catch fire. If you do not have the side burner on your Texas Trio, you can light paper under the chimney so that it catches. We are cooking on the Akorn Jr. today, so prep the base for charcoal, scrape the grates to make sure they’re clean, and grab your stone or cast iron for the pizza.
  2. Once coals have heated through, about 20minutes, add them to the base of the Akorn Jr. and place grates over the coals, add cast iron, and close lid to allow grill to heat up.
  3. Let’s prep the pizza. Cut dough ball into four equal pieces and roll each piece out to a thin circle.
  4. I like to plate up all my toppings and take them out to the grill so I can make the pizzas quickly. When it’s time- add a drizzle of the olive oil to the stone or cast iron and lay the dough out. Flip after about 60seconds, once the sides start to golden and you see some bubbles forming. On the now cooked side that is up- spread ¼ cup of the pesto, add half a ball of burrata and close the lid for an additional 1-2 minutes, until the pie is cooked through. Remove from heat and top with arugula, fresh basil leaves, a drizzle of olive oil, and salt and pepper. Repeat three more times until all the pies are done. Serve hot, and enjoy!