Heat grill to medium.
Grill mushroom, eggplant and peppers. When cooked, remove
from heat (leaving grill on). Cut vegetables into thin slices and set aside.
Unroll
dough onto lightly floured cutting board, and pull gently into rectangular shape.
Brush lightly with pesto sauce.
Brush grill grates with olive oil and turn pizza
dough onto grill, pesto-coated surface face down. Close grill and heat dough
3-5 minutes, or until underside is cooked and no longer sticks to grill.
Lightly
brush top surface of dough with remaining olive oil, then flip dough carefully,
using tongs and grill spatula. Brush with additional pesto sauce, if desired.
Spoon
on generous helping of chopped tomatoes, as desired. Add sliced vegetables and
garlic. Top with mozzarella cheese. Close the lid again, reduce heat slightly
and let toppings heat through 5-7 minutes.
Turn off heat. Slide pizza onto a cutting
board.
Garnish with fresh basil leaves, if desired.
Slice and serve with a glass of your
favorite Cavit Pinot
Grigio, Pinot Noir or Cabernet
Sauvignon!
