Ingredients
- 1 1
- can Pillsbury® refrigerated thin pizza crust
- Cooking spray
- 1/3 1/3
- cup basil pesto
- 8 8
- slices (1 oz each) Muenster or provolone cheese, each cut in half
- 12 12
- slices bacon, crisply cooked
- 2 2
- to 3 medium tomatoes, thinly sliced
- Fresh basil leaves, cut into strips, if desired
Preparation
Step 1
1 Heat gas or charcoal grill. Cut 18×12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto sprayed foil. Starting at center, press out dough into 14×10-inch rectangle. Spray dough with cooking spray. 2 Invert dough rectangle directly onto grill rack; peel off foil and return foil to cookie sheet, sprayed side up. Cook uncovered over medium-low heat 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill. 3 Top crust evenly with pesto and cheese. Return to grill; cover grill and cook 2 to 5 minutes longer or until cheese is melted. Remove from grill; cut into quarters. Top each quarter with bacon, tomato and basil.