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–+ servings

Grilled Pesto Pizza with Kale and Heirloom Tomatoes

Crispy grilled pizza topped with bright kale pesto, juicy heirloom tomatoes, and melty fresh mozzarella. A fast summer dinner that feels a little special—perfect for backyard grilling.
Amanda
Prep Time 20 minutes
Cook Time 8 minutes
Grill preheat 10 minutes
Total Time 38 minutes
Serving Size 4 servings

Equipment

  • Gas or charcoal grill
  • Pizza peel (or rimless baking sheet)
  • Large cutting board
  • Pastry brush
  • Tongs
  • Grill brush
  • sharp knife
  • Blender or food processor (for pesto)

Ingredients

  • 1 lb pizza dough store-bought or homemade; bring to room temperature
  • 2 tbsp extra virgin olive oil for brushing dough; plus more as needed
  • 1 clove garlic minced; optional, stir into the oil
  • 2 cups kale leaves packed; stems removed (for pesto)
  • 1/2 cup fresh basil (for pesto)
  • 1/3 cup walnuts or pine nuts toasted if possible (for pesto)
  • 1/4 cup extra virgin olive oil (for pesto)
  • 2 tbsp lemon juice fresh
  • 2 cloves garlic (for pesto)
  • 1/4 tsp kosher salt plus more to taste
  • 1/8 tsp black pepper to taste
  • 8 oz fresh mozzarella torn into pieces
  • 2 cups heirloom tomatoes sliced; pat dry to reduce moisture
  • 1 cup kale leaves torn, for topping (optional but recommended)
  • 1/4 cup fresh basil leaves for topping
  • 1/4 tsp red pepper flakes optional
  • 2 tbsp olive oil for brushing the flipped crust and/or grates

Instructions

  • Preheat the grill: Heat a gas or charcoal grill to medium-high (about 400–450°F / 205–230°C). Brush and lightly oil the grates to help prevent sticking.
  • Make the kale pesto: In a blender or food processor, combine the kale (for pesto), basil (for pesto), nuts, lemon juice, garlic (for pesto), salt, and pepper. With the motor running, drizzle in the 1/4 cup olive oil until you have a spoonable pesto. Set aside.
  • Shape the dough: On a lightly floured surface, stretch or roll the dough into about a 12-inch round (or your preferred shape). Brush the top surface with 2 tablespoons olive oil (stir in the minced garlic if using).
  • Grill the first side: Place the dough oiled-side down directly on the grill grates. Close the lid and cook 2–3 minutes, until the bottom is lightly charred with grill marks and the dough releases easily.
  • Flip and top: Brush the now-upward side with a little olive oil. Using tongs (and a peel if helpful), flip the crust. Quickly spread about 1/2–3/4 cup kale pesto over the grilled side (use more or less to taste). Scatter the torn kale (topping), add sliced tomatoes, then distribute the torn mozzarella. Season lightly with a pinch of salt and optional red pepper flakes.
  • Finish grilling: Close the lid and cook 3–4 minutes more, until the cheese is melted and the bottom is crisp and browned. If it’s browning too quickly, slide the pizza to a cooler spot on the grill.
  • Rest and serve: Transfer to a cutting board, rest 1 minute, then top with fresh basil leaves. Slice and serve right away.

Notes

Tomatoes can be very juicy—pat slices dry with paper towels before topping to keep the crust crisp.
Room-temperature dough stretches more easily; set it out about 30 minutes before grilling.
No pizza peel? Use a rimless baking sheet dusted with flour or cornmeal so the dough slides.
Swap kale for spinach, or add arugula after grilling (it wilts fast).
Leftovers keep 2–3 days refrigerated. Reheat in a skillet over medium heat for a crisp crust.

Nutrition

Calories: 750kcal | Protein: 24g | Saturated Fat: 14g | Cholesterol: 40mg | Sodium: 900mg