All-American Grilled Pizza

• par-baked pizza crust (thin/crispy or traditional)
• pizza sauce
• pesto sauce
• shredded mozzarella cheese
• olive oil
• sliced pepperoni (optional)

1. Use the backside of a flat cutting board to assemble the pizza and to slice on after grilling. You will also need a pizza cutter and a spatula to spread the sauce.
2. Lightly oil bottom-side of the crust. (The bottom-side is typically flat; holes typically indicate the top-side.)
3. Pour pizza sauce in center of crust.
4. Add one tablespoon of pesto sauce directly on top of the pizza sauce. Using a spoon or spatula, mix the sauce pair in a repeated circular pattern, beginning at the center of the crust and eventually making your way toward the outer crust edges.
5. Sprinkle mozzarella cheese liberally and evenly over sauce duet.
6. (Optional: Distribute pepperoni slices on bed of mozzarella cheese, evenly. Sprinkle an additional, thin layer of mozzarella cheese over layer of pepperoni slices.)
7. * * *
8. Maintain grilling temperature between 300u0b0F/149u0b0C and 400u0b0F/205u0b0C (Medium/Medium-Low)

pizza crust, pizza sauce, pesto sauce, mozzarella cheese, olive oil, pepperoni

Taken from www.epicurious.com/recipes/member/views/all-american-grilled-pizza-50097134 (may not work)