Grilled Garden Pie

I have a dear friend who is married to one of the best grillers around.  The man grills EVERYTHING and invests some serious cash and time into his fantastic hobby.  I'm never one to shy away from supporting a friend's endeavor, especially one with such yummy by-products. Too bad we live nearly 5 hours away....I mean, too bad for me.  He's fine with this because if I was there, his wife and I would drink too much wine, laugh and talk too loudly and eat all of his delicious food before he'd have a chance to debate its worth!

Anywho....it was this friend's husband who introduced me to grilled pizza.  This is one I make, but I love mixing it up.  Grill or roast any veggies you like and pile 'em on there.  Peppers?  Sure..red, green, whatever you have on hand.  Eggplant?  Yes please!  Zucchini, squash, onions---have at it.  Make it a garden party on dough!  Heck, you could even toss some protein on there...chicken, shrimp.  Break all the rules!

Grilled Veggie Pizza
1 pound prepared pizza dough (or crust; don't need to make yourself more work) preferably whole-wheat
1/2 cup prepared pesto (here is where you CAN make more work; make your own!)
4 ripe plum tomatoes, thinly sliced
1/2 cup crumbled feta cheese
Freshly ground pepper, to taste
1/4 cup lightly packed fresh basil leaves, torn

Heat grill to medium-high.
Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. 

Carry crusts and toppings out to the grill.
 
Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
 
Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. 

Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

So yummy.  I just may have to schedule a trip to Maryland this summer.  Because you know, it tastes better when someone else makes it.  And when you eat it with a wonderful friend, laughing with every bite.  xoxo