Ingredients
2
packages (8 ounces each) ready-to-serve Italian pizza crusts (6 inches in diameter)
1
cup basil pesto
2
jars (6 to 7 ounces each) marinated artichoke hearts, drained and chopped
6
large plum (Roma) tomatoes, sliced (2 cups)
2
cups shredded Monterey Jack cheese (8 ounces)
Preparation
Heat coals or gas grill for direct heat. Grill pizza crusts, top sides down, 4 to 6 inches from medium heat 3 to 5 minutes or until light brown. Remove from grill.
Spread pesto over grilled side of crusts. Top with artichokes and tomatoes. Sprinkle with cheese.
Cover and grill about 5 minutes or until cheese is melted. Cut each pizza in half.
