Ingredients
2 prepared and cooked pizza crusts (Boboli, etc.)
1-10 oz. jar of prepared sun-dried tomato pesto (Classico, etc.)
2 tsps. crushed fresh garlic
dried red pepper flakes, to taste
1 cup fresh basil leaves, cut in a julienne
16 oz. (4 cups) of fresh grated mixed pizza cheeses (Sargento, etc.)
Any fresh vegetables you care to add (bell peppers, fresh sweet onions rings, sliced mushrooms, olives, etc.)
Preparation
Have your grill started (350°-375° if you can regulate your grill temp.) Lay prepared crusts on baking pans or boards for sliding them directly onto your grill. Mix your prepared tomato-pesto with your crushed garlic and divide and spread evenly onto the two crusts. Sprinkle with crushed red pepper flakes, to your taste. Add any fresh veggies you might like. Top each pizza with the prepared mixed pizza cheeses–2 cups per pizza. Sprinkle julienned fresh basil over the cheeses. Slide your pizzas onto your hot grill. Close grill lid and check frequently to avoid getting crusts too dark. When cheese is completely melted (usually 6-10 minutes) slide baking pan or board under crust and remove pizzs to a platter. Cool for several minutes, slice and serve!
