grilled pizza

The {icky} greens in our CSA have been dwindling and we've been getting "better" produce these past few weeks. After taking stock of what we had to use up yesterday, I decided to whip up some delicious pesto with all the bags of basil we had. Seriously, I think pesto is one of my favorite foods/sauces/flavors.

We mixed it with some penne, mushrooms, peas and carrots last night - delish. And then I dreamt about dinner tonight - chicken pesto pizza. And after seeing that Angie tried her hand at grilling a pizza yesterday, I thought I'd follow in her footsteps.

So after a very hot and very sweaty run this afternoon, and a quick google search for tips to grilling the crust, I was on my way to what was bound to be a fantastic dinner.

Earlier this afternoon, I made Nic mix up a batch of the Pioneer Woman's pizza dough.  When the grill was hot - we slid the dough on and said a little prayer that it wouldn't burn.

I think I was a little too scared and flipped the crust after only a minute, in hindsight, I should have left it for another minute or two.

Promptly after flipping, we topped it with pesto, mozzarella cheese, chicken, tomatoes, and garlic.

The delicious smell of pesto filled the air almost immediately- Maia was patiently waiting for a crumb.

After only a few minutes, I noticed the bottom of the crust was burning. So I moved it to the cool side of the grill, cranked the heat and hoped a little indirect cooking would finish off the doughy crust.

Voila! The pizza was awesome. A little on the doughy side (we threw it in the oven for a few minutes after removing it from the grill), but still - ah.mazing.

Next time, I think I will roll the dough a little thinner to begin with to avoid the doughiness.