Pesto and Mozzarella Pizzas

1. 1

   Prepare outdoor grill for covered direct grilling over medium heat.

2. 2

   Meanwhile, spray 2 large cookie sheets with nonstick cooking spray.

3. 3

   On work surface, divide dough into 4 equal pieces; spray with nonstick cooking spray.

4. 4

   With fingertips, press each piece of dough into a round about 1/8 inch thick (it's okay if dough is not perfectly round).

5. 5

   Or, if necessary, with rolling pin, roll each dough piece to 1/8-inch thickness.

6. 6

   Transfer two rounds to each prepared cookie sheet; cover loosely with plastic wrap.

7. 7

   (Bring dough rounds and remaining ingredients to grill for final pizza assembly.)

8. 8

   Place dough rounds on hot grill rack.

9. 9

   Cover grill and cook 2 to 3 minutes or until grill marks appear on underside and dough stiffens (dough may puff slightly).

10. 10

    With tongs, carefully transfer dough to same cookie sheets, grill-marks side up.

11. 11

    Spread pesto on grilled side of dough rounds; top with tomatoes, mozzarella, and pepper.

12. 12

    Return dough rounds to grill, toppings side up.

13. 13

    Cover grill and cook pizzas 2 to 3 minutes longer or until bottom of dough stiffens and mozzarella begins to melt.

14. 14

    Transfer pizzas to cutting board; cut into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.