Grilled Arugula Pesto Pizza

2 cups basil leaves roughly torn
1 cup sun-dried tomato (about 12) soaked in hot water for 10 mins
2 cloves of garlic
1/4 cup extra virgin olive oil
1 tbsp lemon juice
1 tsp salt

 Boil some water and place the sun-dried tomatoes in 1 cup water, set aside. Pick the basil leaves, wash and tear them roughly and place in a blender.

  • Drain the sundried tomatoes and put in the blender with the remaining ingredients. Blend to a smooth paste, taste for salt and lemon juice, if wanted…
  • start the grill once the flames are down, cover the grill with aluminum foil. Shape the pizza dough, then brush with olive oil. place side brushed with olive oil down. Leave for about 10-15 minutes, till golden brown on the bottom, bush the top side with oil. then flip over the pizza. Add the pesto, arugula, and cheese on top and grill for another 10-15 minutes. and enjoy. this can be made with any sauce or topping that one likes.
  • Marlene Brooks


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