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Baking recipe · from the recipe book

Thin-Crust Grilled Pizzas with Parsley-Dill Pesto

Crisp, lightly charred grilled crusts spread with a bright garlicky parsley-dill pesto and topped with smoky grilled zucchini, mushrooms, red pepper and melted mozzarella.

Thin-Crust Grilled Pizzas with Parsley-Dill Pesto

Ingredients

  • 3 cups400 gBread flour
  • 1 cup252 gWaterlukewarm, about 95°F (35°C)
  • 1 tsp4 gInstant yeast
  • 1¾ tsp10 gSaltdivided: 8 g for dough, 2 g for pesto and vegetables
  • 1 tsp4 gGranulated sugar
  • ⅓ cup70 gOlive oildivided: 15 g dough, 15 g vegetables, 30 g pesto, 10 g brushing
  • ¾ cup chopped50 gFresh parsleyleaves and tender stems
  • 1 cup sprigs10 gFresh dillfronds
  • 4 cloves12 gGarlicpeeled
  • 1 tbsp15 gLemon juice
  • 3½ tbsp chopped25 gWalnuts
  • ¼ cup grated25 gGrated Parmesan
  • 2 cups chopped250 gZucchinisliced lengthwise into 1/4-inch planks
  • 2¾ cups sliced200 gWhite mushroomsthickly sliced
  • 1 cup chopped150 gRed bell pepperseeded and cut into wide strips
  • 7 oz200 gPart-skim mozzarellashredded
  • ½ tsp1 gBlack pepper
  • ½ tsp1 gCrushed red pepper

Steps

  1. Make the dough first: in a large bowl whisk the bread flour, instant yeast, sugar and 8 g of the salt. Add the lukewarm water and 15 g of the olive oil and stir into a shaggy dough. This is about 63% hydration and 2% salt, and the dough contains no alcohol.
  2. Knead the dough on a lightly floured counter for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover and let rise at about 75°F (24°C) for 1 to 1 1/2 hours, until doubled in size.
  3. While the dough rises, make the pesto: in a food processor pulse the garlic and walnuts until fine, then add the parsley, dill, parmesan, lemon juice, 1 g of the salt and the black pepper. With the motor running, drizzle in 30 g of the olive oil until a loose, spreadable sauce forms.
  4. Preheat the grill to medium-high, about 500°F (260°C), and clean and oil the grates.
  5. Toss the zucchini, mushrooms and red bell pepper with 15 g of the olive oil and the remaining 1 g of salt. Grill in a vegetable basket or across the grates for 3 to 5 minutes per side until tender and charred. Cut into bite-size pieces and set aside.
  6. Punch down the dough, divide it in half, and let the halves rest covered for 10 minutes. Stretch or roll each half into a thin 12-inch round on a floured surface.
  7. Brush one side of each round with half of the remaining 10 g olive oil (5 g each). Lay oiled side down on the grill, close the lid and cook 2 to 3 minutes until the underside is crisp with grill marks and bubbles form on top.
  8. Flip the crusts onto a sheet pan, grilled side up. Spread each with half of the pesto, then scatter half of the mozzarella and half of the grilled vegetables over each.
  9. Return the pizzas to the grill, reduce to medium, close the lid and cook 3 to 5 minutes until the bottom is crisp and the mozzarella has melted.
  10. Sprinkle with the red pepper flakes, rest 2 minutes, then cut each pizza into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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