Place dough ovals on oiled grates (in case your grill is small, work in batches of 4); grill, coated, till grill marks seem, 3 to 4 minutes. Take away from grill, and place, grilled facet up, on a baking sheet. Unfold every crust with about 2 tablespoons arugula pesto. Prime evenly with mozzarella and sliced summer season squash. Return pizzas to grill grates, and grill, coated, till cheese is melted and crust is cooked via, 4 to 5 extra minutes. Take away from grill.



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