Margherita Pizza

• 7 ounces pizza dough
• 2 teaspoons olive oil
• 1 pinch kosher salt
• Black ground pepper
• 1 teaspoon basil pesto
• 2 fluid ounces pizza sauce
• 1 ounce shredded mozzarella
• 1 ounce grated Parmesan
• 6 each thin sliced Roma tomatoes
• 1 tablespoon julienned fresh basil leaves
• 1 tablespoon julienned green onion (hay cut), 2 to 3 inches in length

1. Brush pizza dough with olive oil and dust with salt and pepper.
2. Place on a medium indirect grill, covered, for approximately 3 minutes.
3. Flip dough and grill in the same manner for 1 minute.
4. Remove dough from the grill, brush with the pesto, then the pizza sauce, stopping a 1/2- inch before the edge of the crust.
5. Spread 1/2 of the mozzarella and Parmesan on the sauced surface.
6. Lay out sliced tomato.
7. Dust with basil.
8. Top with remaining mozzarella and the parmesan.
9. Bake on grill over indirect heat for approximately 4 minutes.
10. Remove from the grill and sprinkle with green onions.
11. Slice into 8 pieces.

dough, olive oil, kosher salt, black ground pepper, basil pesto, fluid ounces pizza sauce, mozzarella, parmesan, thin, basil, green onion

Taken from www.foodnetwork.com/recipes/margherita-pizza-recipe0.html (may not work)