Grilled Pesto Pizza

• Pesto
• 1 1/2 cups packed sweet basil leaves
• 3 cloves of garlic
• 1/4 cup grated Parmesan cheese
• 1/2 cup olive oil
• 2 tabelspoons pine nuts (optional)
• Salt and pepper to taste
• Pizza
• 4 Boboli mini-pizza crusts
• 1 large tomato, cut into 1/4 inch thick slices
• 1 large Haas avocado, quartered and sliced
• 1 medium Vidalia or other sweet onion, cut into 1/4 inch thick rings
• 1 sweet red pepper, cut into 1/4 inch thick rings
• 8 oz fresh mozzarella cheese in 1/4 inch cubes
• 8 oz grated Fontina cheese

1. Pesto: With a food processor running, drop in garlic and finely chop. Stop motor and add basil, cheese, pine nuts, salt, and pepper, then process until finely chopped. With motor running, add 1/2 cup oil, blending until incorporated.
2. Pizza: Turn the grill on high. While the grill is heating, place the pizza crusts on a baking sheet. Generously brush the tops of the pizza crusts with pesto sauce. Beginning with the tomato, top with the pizzas with the vegetables, and finally, the cheeses.
3. Turn off one of the grill burners and reduce the other to low heat. Place the pizzas over the burner that is off and close the grill hood. Grill for 20 minutes or until the cheeses are melted and beginning to brown. Remove from the grill and allow to cool a bit before cutting into quarters.

pesto, sweet basil, garlic, parmesan cheese, olive oil, nuts, salt, crusts, tomato, avocado, vidalia, sweet red pepper, mozzarella cheese, cheese

Taken from www.epicurious.com/recipes/member/views/grilled-pesto-pizza-1204360 (may not work)