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  • Prep-time: / Ready In:
  • Makes 4 pizzas
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Did someone say pizza party? Homemade dough, a savory ricotta-like bean spread, and fresh pesto make these tasty flatbreads feel like an extra special treat. If you’re cooking with guests, let everyone mix and match which veggies they put on top! Feel free to use anything that’s in season, and drizzle with balsamic vinegar just before serving for a flavorful finishing touch.

Individual grilled pesto pizzas on a white cloth with a pizza cutter tool

By Nancy Macklin,

Ingredients

  • 2 to 2½ cups white whole wheat flour
  • 1½ teaspoons instant yeast
  • 1 teaspoon pure cane sugar
  • ½ teaspoon sea salt
  • 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
  • 1 tablespoon lemon juice
  • 1 recipe Homemade Vegan Pesto
  • ½ of a yellow bell pepper, cut into thin strips
  • ÂĽ cup chopped red onion
  • 1½ cups cherry tomatoes, halved
  • Crushed red pepper (optional)

Instructions

  1. In a large bowl combine 2 cups flour, the yeast, sugar, and salt. Add 1 cup warm water (120°F to 130°F); mix well. Gradually add up to ½ cup flour to make a soft dough. On a lightly floured surface, knead dough 2 to 3 minutes or until smooth and elastic. Divide dough into four portions. Cover and let rest for 10 minutes.
  2. Meanwhile, in a medium bowl mash together beans, lemon juice, and 1 tablespoon water until nearly smooth.
  3. On a lightly floured surface, roll each dough portion into an 11Ă—8-inch oval. Place ovals on baking sheets that have been very lightly sprinkled with flour.
  4. Carefully slide crusts onto grill. Grill pizza crusts, covered, over medium 2 to 3 minutes or until bottoms are well browned. Transfer crusts to baking sheets. Turn crusts browned side up. Spread bean mixture over crusts; spread Easy Vegan Pesto Sauce over bean mixture. Top with bell pepper strips, onion, and tomatoes.
  5. Slide pizzas onto grill. Grill, covered, 2 to 3 minutes or until crust bottoms are well browned. Transfer pizzas to baking sheets; cut into wedges. If desired, sprinkle with crushed red pepper.
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Emily2 weeks ago
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About the grill – I’m not totally sure what Nancie meant but something that has worked well for me is using one of those metal grill trays meant for on top of the stove. So they heat up by placing them directly on top of the burners of the stove. It looks like a griddle but has several diagonal lines on them so after I put the pizzas on them for a couple minutes (I spray mine with cooking oil but sometimes the flour on them keeps them from burning), when I flip them over to the other side, they have a nice grilled-like look to them. I think they’re fun!

Emily2 weeks ago
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Oh, and the pan usually is big enough to fit on two burners, and I turn them each to about medium and let them heat up before cooking. After that, I put on the toppings and broil them in the oven for a couple minutes on high to get the top heated through and done as I want them.

Margie7 months ago
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This sound wonderful! My only problem is we have no grill. Can you give us oven directions with the understanding it may not be as crispy?

Denise Rose7 months ago
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Nancy, could you clarify a bit more the grill instruction. Are you suggesting we place the dough directly on the metal oven racks without the baking tray? And if so, how are they to be covered? Parchment paper? I know aluminum is not recommended to be in direct contact with food. Alternatively, would it work to cook the crusts before and after toppings, by using a pizza stone rather than putting directly on oven racks?

Georgie7 months ago
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I’m unclear about the grill instructions too. Please can you clarify? They look fabulous 🙂 Thanks for the recipe.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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