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1
Prepare pizza dough as directed.
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2
(August 00/p.
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3
42)
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4
While dough is rising, preheat oven to 350F.
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5
Oil large, preferably nonstick baking sheet with sides.
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6
Arrange tomato slices in prepared pan; they'll be crowded.
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7
Dust with salt and freshly ground pepper to taste.
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8
Roast until softened, about 25 minutes.
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9
Transfer pan to wire rack to cool; set aside.
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10
Prepare grill, leaving one side unlit.
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11
Lightly oil 2 large baking sheets.
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12
Gently punch down dough, divide in half and knead each half into a ball.
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13
Place dough balls on lightly floured surface, cover with plastic wrap and let rest 8 minutes.
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14
Using rolling pin, roll each ball into 9-inch circle, about 1/4 inch (scant) thick.
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15
Transfer to prepared baking sheets and lightly brush entire surface with oil.
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16
Cover with plastic wrap and let rest 10 minutes.
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17
Carefully lift each dough circle off baking sheet and place on hot side of grill.
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18
Cook undisturbed 1 1/2 to 2 minutes, so bottom has a chance to set; top of dough will bubble.
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19
Using large spatula, flip dough over onto same hot side of grill and cook 1 to 2 minutes.
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20
Slide crusts to cooler area of grill.
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21
Evenly spread pesto over crusts, top with tomato slices and sprinkle with mozzarella.
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22
Close grill and cook, periodically moving pizzas around to keep charring to a minimum, 3 to 4 minutes.
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23
Transfer pizzas to cutting board, sprinkle with parsley, slice and serve.
