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collage of two ways to grill pizza: with corn and avocado or dessert pizza
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Grilled Pizza: Pesto, Avocado & Corn and Peanut Butter Cookie Dough

Summer means Grilled Pizza! Two versions here: Pesto, Avocado, & Corn and a Cookie Dough Pizza for dessert!
Author Dorothy Kern

Ingredients

For the Pesto, Corn & Avocado Pizza

  • 1 Pillsbury Pizza Crust
  • Pest sauce homemade or jarred
  • 2 cups shredded monterey jack cheese
  • 2 ears corn or 2 cups, cooked
  • 1 small avocado diced

For the Cookie Dough Pizza

  • 1 Pillsbury Pizza Crust
  • 2/3 roll refrigerated cookie dough diced (I used peanut butter)
  • 2 cups chocolate chips

Instructions

  • Preheat grill on medium-low heat. Let it heat up for about 5 minutes.
  • Gather all your ingredients and keep them near you while getting ready to cook.
  • Unroll a length of foil that will fit the pizza crust. Spray it with cooking spray. Unroll your crust and place it on the foil.
  • Turn the foil upside down (carefully!) on the hot grill. Remove foil. Let the crust cook for a few minutes, until the top of the crust just starts to bubble.
  • Using a BBQ safe spatula, carefully flip the crust over and cook for about 2 minutes.

For the Pesto, Corn & Avocado Pizza

  • Remove the crust from the BBQ to a cookie sheet. Spread pesto on the crust, top with cheese, corn, and avocado.
  • Carefully transfer the pizza back to the grill. Close the lid of the BBQ and cook for just a few minutes, or until the cheese is melted. Remove carefully from heat and serve.

For the Cookie Dough Pizza

  • Remove the crust from the BBQ to a cookie sheet. Sprinkle diced cookie dough and chocolate chips around the crust.
  • Carefully transfer the pizza back to the grill. Close the lid of the BBQ and cook for just a few minutes, or until chocolate looks melty. Remove carefully from heat and serve.