Pesto Burrata Grilled Pizza
Prep Time: 25 Min | Cook Time: 3 Min
- 1 1 Pizza Dough Ball (Store bought Dough or Homemade Dough)
- 2 1 Cup pesto
- 3 1 Cup Fresh Greens (Arugula or Spinach)
- 4 2 Burrata Balls
- 5 1/2 Cup Fresh Basil Leaves
- 6 4 T Olive Oil
- 7 Salt And Pepper To Taste
Friday is usually pizza night in my house, and I don’t see that changing any time soon. Sometimes we order in, but most of the time, we make them from scratch, rolling out the dough, loading up the toppings, and popping them in the oven. After some research, I’m determined to turn my Akorn Jr. into an outdoor pizza oven with the help of a cast iron pizza pan and some hot charcoal. You can use traditional toppings or switch things up and make a green pie with me, with pesto, some greens like arugula or spinach, and melty burrata. Burrata is a type of fresh mozzarella filled with heavy cream and shreds of cheese, making it so delicious and very gooey. It melts quickly and is perfect for fast-cooking pizza. Let’s dig in.
1. Fill chimney with charcoal. Place over the side burner and turn flame to high, allowing the charcoal to catch fire. If you do not have the side burner on your Texas Trio, you can light paper under the chimney so that it catches. We are cooking on the Akorn Jr today, so prep the base for charcoal, scrape the grates to make sure they’re clean, and grab your stone or cast iron for the pizza.
2. Once coals have heated through, about 20 minutes, add them to the base of the Akorn Jr and place grates over the coals, add cast iron, and close the lid to allow the grill to heat up.
3. Let’s prep the pizza. Cut dough ball into four equal pieces and roll each piece out to a thin circle.
4. I like to plate up all my toppings and take them out to the grill so I can make the pizzas quickly. When it’s time- add a drizzle of the olive oil to the stone or cast iron and lay the dough out. Flip after about 60 seconds, once the sides start to golden and you see some bubbles forming. On the now cooked side that is up- spread ¼ cup of the pesto, add half a ball of burrata, and close the lid for an additional 1-2 minutes until the pie is cooked through. Remove from heat and top with arugula, fresh basil leaves, a drizzle of olive oil, and salt and pepper. Repeat three more times until all the pies are done. Serve hot, and enjoy!