Grilled Flatbread with Sundried Tomato Pesto


To celebrate one year of home ownership (hard to believe we've been in our adorable bungalow for a year already!), Andy and I made a very adult purchase for ourselves and our home: a grill. Neither of us have much experience with a grill, other than maybe standing near one while someone else did the work previously. But how hard could it be, right?


Everyone kind of looked at me like I was crazy when I said pizza was going to be the first meal we made on our new grill. We had originally planned to invite friends over to grill with us for the inaugural event, but as newbies I'm really glad we didn't. While the flatbread in these pictures looks delicious, the first attempt was not quite as picturesque. We overestimated how much time the pizza dough would need on the grill so it came out a little more crispy than we would have liked.


The second attempt was way more successful, with the dough being the perfect combination of crispy and soft, with the most beautiful grill marks. It came out tasting more like a wood fired pizza, which was delicious paired with the sundried tomato pesto and topped with my favorite Greek flavors.


Grilled Flatbread with Sundried Tomato Pesto

  • pizza dough of choice (I bought a pre-made dough ball from Publix)
  • 1 cup sundried tomato pesto (store bought or homemade below)
  • 1 cup crumbled feta cheese
  • 1/2 cup sliced black olived
  • 1 red pepper, spiralized or chopped
  • 1/2 red onion, spiralized or chopped
  • chopped basil for garnish
  1. Turn your grill up to medium heat.
  2. Roll out your dough to desired thickness (I split my dough ball into two to make two manageable-size flatbreads). Brush olive oil onto the top side of your dough.
  3. Place the dough on the grill, olive oil side down. Brush the top with olive oil.
  4. When your dough has cooked for about 3 to 4 minutes, flip the flatbread. It should be lightly browned with grill marks and easy to flip.
  5. Top your flatbread with the sundried tomato pesto, feta, and remaining toppings, cooking for an additional 3 minutes on this side.
  6. Remove from grill and allow to sit and cool for a couple minutes before slicing and serving. Top with chopped fresh basil.

Sundried Tomato Pesto

  • 4 oz. sundried tomatoes in oil
  • 1/4 cup packed basil leaves
  • 1/4 cup parmesan cheese
  • 2 cloves of minced garlic
  • salt and pepper to taste
  • olive oil
  1. In a blender or food processor, combine all ingredients except for the olive oil.
  2. Pulse until all ingredients are combined and a paste forms.
  3. Slowly add in olive oil, pulsing occasionally until desired consistency is formed.
  4. Store in the fridge until ready to use.