First, you need to preheat your grill. This is an important step. The rack needs to be nice and hot so the dough will start cooking immediately and the overall temperature needs to be hot in order to act like an oven when the lid is closed. I set my gas grill to medium-high heat and shut the lid.

Divide the dough into balls and roll them out about 1/4″ thick. Brush the tops of the dough with olive oil and place the dough, oiled side down, onto the hot grill and then shut the lid immediately. You’ll want the heat to stay inside so it acts like an oven and cooks the dough. The timing all depends on the heat of the grill and the thickness of the dough. But it usually only takes about 5 minutes or less. Have a spatula handy to lift up the dough and check it. You’ll want to see nice brown grill marks, but avoid burning it. If you can tell that your dough is cooking too fast and too hot, you may want to use indirect heat. For a gas grill with multiple burners, turn off the burner directly under the pizza, but leave the others on. For a charcoal grill, move the charcoal to one side of the grill and place the pizza on the other side.

These only need a few minutes–Check the bottom for nice grill marks and make sure it’s dry to the touch before flipping. Right before you flip it, brush a little olive oil on the uncooked side.

After you flip the crust, brush lightly with pizza sauce and then spread some of the olive pesto over the sauce. Top with the colored bell peppers, sliced red onions, mozzarella, and feta. When the pizza is cooked through and the cheese is melted, remove from the grill and top with the fresh baby spinach. Repeat with the remaining dough (you can probably cook 2 pizzas at once on an average-size grill). This makes 4 large personal-sized pizzas–you could serve 4 very hungry people, or cut each pizza in half and serve 8 people.