B Grilled: Pesto and ricotta pizza

At the beginning of the week my family got together to try our new grilling pizza stones. Thin crust pizza is a family favorite so replicating the culinary treat at home is both dangerous and convenient. Placing a pizza stone on the gas barbecue we created a hot oven perfect for giving our pizza that crispy crust. Trying a bunch of different pizza toppings our unanimous favorite was with mozzarella, ricotta cheese and basil. With the pre-made pizza dough from Trader Joes this summer meal is easy cooking! I'm sure we'll be even more inspired to try again when we return from Italy. Here is a smiliar recipe I found if you'd like to try your own:

INGREDIENTS
12 ounces pizza dough
Flour, for rolling surface
Extra-virgin olive oil
1/2 cup basil pesto
2 cups ricotta cheese, preferably whole milk
4 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper

Prepare a medium-hot fire in your grill, or heat a grill pizza stone over medium heat.

Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round.

Lightly brush both sides of the pizzas with oil. Grill the pizzas over medium heat until the first side is nicely browned and firm to the touch, 3 to 5 minutes. Turn the pizzas over on the grill. Spoon about 2 teaspoons of pesto on each pizza, spreading it to the edges. On top of each pizza, spoon 4 teaspoons of ricotta cheese, in little balls. Cook the pizzas until the ricotta just begins to melt, 3 to 5 minutes from the moment you turned the pizzas. Sprinkle Parmesan over the top of each pizza. Season with salt and freshly ground pepper. Serve warm.

Recipe//Foodtography