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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan over medium heat. | 2. Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round. | 3. Lightly brush both sides of the pizzas with oil. Grill the pizzas over medium heat until the first side is nicely browned and firm to the touch, 3 to 5 minutes. Turn the pizzas over on the grill. Spoon about 2 teaspoons of pesto on each pizza, spreading it to the edges. On top of each pizza, spoon 4 teaspoons of ricotta cheese, in little balls. Cook the pizzas until the ricotta just begins to melt, 3 to 5 minutes from the moment you turned the pizzas. Sprinkle Parmesan over the top of each pizza. Season with salt and freshly ground pepper. Serve warm. | 4. Entertaining Notes: You don't need to make your own dough, not for a party of 8 people. Buy it from a local pizzeria. To work ahead, roll the dough into rounds about a half hour before your guests arrive and stack them, dusted with flour, at room temperature, between sheets of parchment paper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pizza dough	12	ounces		302.6	0.0	67.32	1.7
flour				-	-	-	-
extra virgin olive oil				302.6	0.0	67.32	1.7
basil pesto	1/2	cup		-	-	-	-
ricotta cheese	2	cups		863.04	15.0784	55.8496	64.3808
parmesan cheese	4	tablespoons	grated	74.0	8.0	8.0	1.0
salt black pepper			ground	302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.