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Recipe

Grilled Pizza with Arugula Cocoa Nib Pesto and Grilled Summer Squash

Makes 4 small pizzas

Ingredients:

2 medium summer squash, sliced into 1/4 inch slices lengthwise
1 tablespoon olive oil, plus additional oil for the grill
Kosher salt and cracked black pepper
1 pound pizza dough
* Arugula and Cacao Nib Pesto
4 cups mozzarella cheese, grated

Instructions:

1. Preheat the grill over high heat. Toss the squash with 1 tablespoon olive oil and season to taste with salt and pepper. Grill the squash, turning often until the squash have softened and have grill marks. Remove from grill and reserve.
2. Divide the dough into 4 evenly sized balls and roll each ball out into a think circle. Oil both sides of the dough, then, working with one ball at a time, place dough on grill and cook until brown. Then flip and cook until the other side is browned. Reserve and repeat with remaining dough.
3. When ready to cook pizzas, lower grill heat to medium, or use indirect heat if using a charcoal grill. Divide pesto, summer squash, and mozzarella between cooked dough then place back on grill and cook until cheese has melted. Repeat with remaining pizzas and serve immediately.

*Arugula and Cacao Nib Pesto

Makes 1 1/2 cups

Ingredients:

Juice of 1 lemon
2 cups packed baby arugula
4 cloves garlic
2 tablespoons grated parmesan cheese
1/4 cup olive oil
2 tablespoons Taza Chocolate Roasted Cacao Nibs
Kosher salt and cracked black pepper

Instructions:

1. In a food processor or blender, add lemon juice, arugula, garlic, parmesan cheese, and olive oil and pulse until smooth. Add cacao nibs and pulse again until smooth. Season to taste with salt and pepper. Loosen with a tablespoon of water if necessary.

- See more at: http://www.tazachocolate.com/Social/Recipe_Library?recipeID=63#sthash.EStGRiC2.dpuf

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