Experiment with different vegetables in the mix. Or for a gourmet touch, use baby zucchini and squash sliced in half lengthwise and slender enoki mushrooms in place of the more common varieties.

1. On a lightly floured board or on parchment, roll out two 12-inch dough circles. Place one circle of dough on a metal pizza peel or rimless baking sheet generously sprinkled with flour and cornmeal.

2. Prepare a gas or charcoal grill so that one area is hot while another side or corner is medium-hot. Brush the grill rack with vegetable oil. Slide the pizza onto the grill rack over the hot coals or heating element. Close the lid immediately and grill for 2 to 3 minutes or until pizza dough is cooked on the bottom and grill marks appear. Remove dough to peel or baking sheet, turning the grilled side up.

3. Brush the grilled pizza side with half the olive oil. Spread half the Pesto Sauce over the grilled crust. Cover the sauce with half the bleu or Gorgonzola cheese followed by half the zucchini, half the squash, half the onions, half the tomatoes, and half the mushrooms. Top the pie with half the basil and black pepper to taste.

4. Carefully slide the pizza back onto the grill, placing it over the medium-hot area. Close grill cover and cook 3 minutes. Check to make sure crust isn't browning too quickly. If it is, move some coals to the opposite side of the grill or lower gas grill thermostat to reduce heat. Continue to cook for another 4 to 5 minutes or until crust is browned and cheese is melted. Remove from heat, cool slightly, and serve. Repeat cooking process with second pizza.