Ingredients

• use a favorite pizza dough or the one I've linked to up above
• five minute tomato sauce
• pesto
• artichokes

Directions

1. Have your pizza dough and toppings ready. Heat the grill to high heat.
2. While the grill is heating, shape the dough on pieces of lightly oiled parchment paper. Try not to over handle the dough, but attempt even thickness throughout. This way you aren't fighting parts that are burning, while other parts are still doughy.
3. Brush or spray olive oil on the top side of the dough and turn that side down onto the grill. Now that the dough is on the grill, brush the side that is face up with olive oil. If you are on a gas grill, this is when I'd slap on the cover in 20-30 second stretches. Check on the bottom of the dough often, and when it is deeply golden, flip the dough.
4. Get the toppings on quickly, or if you’re a bit slower, pull the pizza off the grill and top it on the side before returning to the grill (to avoid burning).
5. Check on the bottom of the dough regularly, and when it is deeply golden remove. Repeat with the remaining dough and toppings.