Gourmet Off-the-Shelf Grilled Pizza

Prepare Homemade Pizza Crust.

Remove pizza dough circles from freezer, discarding waxed paper, and brush tops with some olive oil.

For a charcoal grill, carefully slide 2 of the pizza dough circles, oiled side down, onto a lightly oiled rack of an uncovered grill directly over medium-hot coals. Grill for 2 to 3 minutes or until dough is puffed in some places and starting to become firm. Carefully turn the crusts with tongs, transferring them from rack to the back of a baking sheet. Working quickly and carefully, brush oil over grilled top of crust.

For each pizza, spread 3 tablespoons of the pesto over crusts. Sprinkle with 1/4 of the cheese. Top with 1/4 of the pepperoni, roasted red peppers, marinated artichoke hearts, and, if you like, olives. Transfer the pizzas from the baking sheet to the rack. Grill for 1 to 2 minutes more or crust is crisp. Remove pizzas from grill. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place dough circles on grill rack over heat. Cover and grill as above.)

Repeat grilling with remaining 2 dough rounds and toppings. Transfer pizzas to a cutting board. Drizzle with balsamic vinegar. Cut into slices with a pizza wheel and serve immediately. Makes four 10- to 12-inch pizzas (6 to 8 servings).