Grilled Pizza with Ricotta and Pesto

Directions

Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan 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.

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

Parsed from recipe text (no separate ingredient records).