Preparation:
Preheat outdoor grill.
Divide the pizza dough in half and roll each half into a 6-inch circle. Brush the pizzas with olive oil, then place them, oiled side down, on a hot grill.
Cook the pizzas until the dough firms up and the first side is scored with grill marks; watch the pizzas carefully so that they don't burn. Brush the other side with olive oil then turn the pizzas.
Brush pesto on one of the pizzas and top with Bel Paese cheese or Muenster or fontina and sun-dried tomatoes. Spread tomato sauce on the other pizza, then add mozzarella and black olives. Remove the pizzas from the grill and place them on serving plates. Brush the edges with olive oil; dust with Romano cheese and serve.
Recipe from Chef Carl Oshinsky, as seen in THE OLYMPIAN, 6/28/95 |
