Cream Cheese Pesto Grilled Pizza

Cream Cheese Pesto Grilled Pizza

8 oz. Soft Cream Cheese

4 oz. Mozzarella, shredded

1/4 cup Grated Parmesan cheese

1/4 cup Spirits & Spice Pesto Extra Virgin Olive Oil

12 inch Pre-baked crust

1 cup Fresh spinach, chopped & blanched

1 large Tomato, diced

1/2 Red onion, chopped

1/2 tsp. Spirits & Spice Under the Tuscan Sun

1 Tbsp. Traditional EVOO (we recommend Italian Carolea)

 

Brush the non-infused olive oil on the bottom (the side going on the grill) of the crust and the Pesto EVOO on the top (the side receiving the toppings).  Grill the crust on a medium-high heat grill for about 60 seconds per side to create grill marks.  Remove crust from the grill and add topping.  Start with small spoonfuls of cream cheese, then add spinach, tomatoes and onions.  Finish with freshly shredded mozzarella cheese and spice blend.  Return to grill and close the lid for 3-4 minutes until mozzarella cheese is melted.  Top with grated Parmesan cheese, add a drizzle of Pesto EVOO, cut, serve and enjoy!


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