Individual Grilled Pizzas Recipe

In a large bowl, combine the flours, yeast, salt and sugar. Add water and oil; mix just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10-15 minutes. Meanwhile, in a blender, combine the pesto ingredients. Cover and process until smooth, scraping sides often. Set aside. Divide dough into fourths. Roll each portion into a 6-in. circle. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect medium heat using a drip pan. Place dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn and place dough over drip pan. Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, over indirect medium heat for 3-5 minutes or until cheese is melted and crust is lightly browned. Yield: 4 servings. Editor's Note: Individual prebaked Italian bread shells may be substituted for the homemade crust.