CSA Summer Challenge: Grilled Pesto Pizza

Here's this week's haul from the CSA Share:

Lettuce
More lettuce
Swiss Chard
Kale
Raddishes (or are they beets?)
Dill
Sugar Snap Peas

 And I have to admit... I am hopelessly behind.  The lettuce is easy, it gets cleaned, dried, and tossed into a large container for salads immediately.  But the Swiss chard?  I STILL haven't eaten last week's portion.  And the dill?  Into the freeze it went, to be used at some later time.

And since I'm so hopelessly behind, I finally used last week's garlic scape pesto that has been in the fridge just waiting to be tried out.  Remember that?  You can find that recipe HERE.

So back to the pizza.  I love grilled pizza.  Over the last few years since we've discovered that you can grill it we've made numerous little tweaks to make it easier and tastier.  Here are a few pointers we've learned by trial and error:

-keep your heat low- under 200 degrees if possible.  If the heat's too high the outer crust will burn, and no one wants a burned pizza.
-take time to assemble each pizza.  We used to both stand over the grill- him cooking the dough and me slapping the sauce and cheese on in a hurry to get it on there before the other side burned.  Who needs that stress?  Now he cooks one side, brings the dough back in, I top it and take it back out for it's second stint on the grill.
-Make sure all of your ingredients are in place and cut up before you start.
-Let the dough sit out on the counter for 20-30 minutes so it stretches out better when you are ready to flatten it out and use it.

Here's what we used for the Pesto Pizza:

INGREDIENTS

Pre-made pizza dough (the kind from the rolled Pillsbury can is fine, the fresh ball from the super market is better
Pizza cheese, or shredded mozzarella cheese
Garlic Scape Pesto, or jarred pesto
olive oil

DIRECTIONS

Dry dough sticks to everything.  So lather up your hands and a cutting board with some olive oil and roll the ball out, making sure it's evenly coated with olive oil.  Once rolled into a large circle (or in my case, usually an odd-shaped rectangle) cut into smaller workable pieces.

Put each piece on the grill on low heat to cook one side.  Once grill marks appear, turn over and add toppings.  Grill again until cheese is melted and under side is now cooked as well.

VERDICT

Once you've got it down grilling pizza is one of the easiest summer dishes you can make.  We made a mix of green pesto and regular tomato pizza's this week.  Yum!