1 lb fresh pizza dough
1/2 cup cornmeal
cilantro pesto (See recipe)
4 ripe Roma tomatoes, thinly sliced
8 oz Pepper Jack Cheese, shredded
cooking oil for grill
grill brush
Prepare a hot fire in the grill. Sprinkle 2 tbsp corn meal
over the working surface. Roll dough into two 10-inch
rounds. Brush grill with oil. Place dough on grill. (If
your grill has widely spaced grates, cover with foil
before grilling) Cover and cook for 3 to 4 minutes.
Turn pizzas over. Spread pesto over pizzas. Sprinkle
with cheese, cover and cook for 2 to 3 minutes longer.
Remove, garnish with tomatoes, slice and serve.
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