Here is our Grillax Pesto Pizza.
Mix your dough mix with water and separate into two (2) evenly-sized balls and set aside for a two-hour rise.
Prep your ingredients separately and set aside. These will be easily added to your crust after the first grill/bake.
Set up your grill for indirect grilling, with the dampers wide open.
After the rise, place a dough ball on a floured surface and carefully form the crust with your outside palm. If you want a round crust, work your hands around the dough, rotating the dough after every push from your palm. If you aren't worried about the shape, you can work the dough to your desired shape, which should be about 10-12 inches in diameter. Place your dough directly on the grates on the indirect side for about 8 minutes, or until just turning golden brown on the edges.
Place your ingredients all around your pizza as you wish. We like to top with shaved Parmesan. Carefully add the topped dough back to the grill for another 8-10 minutes, or until the cheese has melted.
Carefully remove from grill with pizza peel or large spatula and place on cutting board. Slice and serve.