Ingredients:
- 1 pound pizza dough, homemade or store-bought
- 1/4 cup Premium Extra Virgin Olive Oil, plus extra for brushing
- 1/2 cup Fresh Basil Pesto or homemade
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/2 cup feta cheese, crumbled
- Fresh basil leaves, for garnish
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat your grill to medium-high heat.
- On a lightly floured surface, roll out the pizza dough to about 1/4-inch thickness.
- Brush one side of the dough with EVOO and place it oil side down on the hot grill. Close the lid and grill for 2-3 minutes, or until the bottom is golden and has grill marks.
- Brush the top side with EVOO and flip the dough using tongs or a spatula. Grill for another 2 minutes, then remove from the grill.
- Spread the pesto evenly over the grilled side of the pizza dough, leaving a small border around the edges.
- Scatter the cherry tomatoes and mozzarella cheese over the pesto. Sprinkle with crumbled feta cheese.
- Return the pizza to the grill, close the lid, and let it cook for 3-5 minutes more, until the cheese is melted and bubbly, and the bottom of the crust is cooked through.
- Carefully remove the pizza from the grill, garnish with fresh basil leaves, and season with salt and pepper to taste.
- Cut into slices and serve hot.