Grilled Pizza 1 (12 inch thin crust) pizza crust (Boboli recommended) 8ounces fresh mozzarella sliced 8 ounces basil pesto 2 large tomatoes sliced or 4-6 plum tomatoes sliced 1. Prepare VCS grill for medium temperature 350-400 degrees F 2. Remove pizza crust from package and place on pizza pan or stone for work surface. 3. Top pizza crust with pesto and spread thinly over crust to within ½ inch of edge 4. Next, place the tomato slices over the pesto. Finish with the mozzarella slices 5. Carefully place pizza on top grilling surface and place grill cover. Grill pizza covered for 8-10 minutes or until cheese has melted and starts to bubble. 6. Remove to serving tray and allow to cool slightly before slicing with pizza wheel. Makes 4 servings Fajita Pizza Option ½ pound stir fry chicken or beef strips 1 pound frozen pepper stir-fry thawed 2 tablespoons extra-virgin olive oil 2 tablespoons taco seasoning Pizza crust (Boboli) 2 cups shredded Mexican blend cheese ½ cup salsa Sour cream, Guacamole, & Fresh Cilantro for serving or garnish 1. Prepare VCS grill for medium/high temperature 400-450 degrees F and oil grilling grate. 2. In a large bowl mix oil & taco seasoning. Add chicken or beef and stir until coated. 3. Grill chicken/beef & pepper mixture on lowest grill surface approximately 5 minutes. 4. Remove crust from package and place on pizza pan or stone for work surface. 5. Spread salsa over pizza crust to within ½ inch or edge. 6. Top with Mexican cheese blend and the chicken/beef pepper mixture. 7. Adjust grill vents to decrease temperature to 350-400 degrees F. 8. Carefully place pizza on top grill surface, cover grill, and cook 8-10 minutes until cheese melts and starts to bubble. 9. Serve with guacamole, sour cream, and garnish with cilantro.