Ingredients
par-baked pizza crust (thin/crispy or traditional)
pizza sauce
pesto sauce
shredded mozzarella cheese
olive oil
sliced pepperoni (optional)
Preparation
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.
Lightly oil bottom-side of the crust. (The bottom-side is typically flat; holes typically indicate the top-side.)
Pour pizza sauce in center of crust.
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.
Sprinkle mozzarella cheese liberally and evenly over sauce duet.
(Optional: Distribute pepperoni slices on bed of mozzarella cheese, evenly. Sprinkle an additional, thin layer of mozzarella cheese over layer of pepperoni slices.)
Maintain grilling temperature between 300°F/149°C and 400°F/205°C (Medium/Medium-Low)
