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Barbecued Pizza With Pesto, Pepper And Prosciutto

bbq, pizza

4 cups grated provolone cheese
1/2 cup grated Parmesan cheese
1 cup pesto
2 (12-inch) Italian-style bread shells
2 medium tomatoes; sliced thin
1 small yellow bell pepper; cut into thin strips
1/2 small red onion; sliced thin
1/2 pound thinly sliced prosciutto; slivered

Set one side of the barbecue at high heat. In small bowl, combine provolone and Parmesan cheeses. For each pizza, spread half the Pesto, evenly over bread shell, leaving 1/2-inch border all around. Top with half the tomatoes, yellow pepper, red onion and prosciutto. Sprinkle with half the cheese mixture. Place 1 pizza on unheated side of barbecue grill and close lid. Cook for 10 to 15 minutes or until cheese has melted and toppings are heated through, rotating pizza frequently to ensure even heating. Repeat with remaining pizza. Serve with a butter lettuce salad with a home made vinaigrette. Other pizza combinations. Grainy mustard, thin slices of cooked potato, strips of roasted red pepper, finely chopped fresh rosemary and cheese (mozzarella, Parmesan or a mixture of the two). Caramelized onions, gorgonzola and fresb rosemary. Pesto, tomatoes and bocconcini, with chopped fresh basil sprinkled on after baking. Caramelized onions, diced green peppers, black Italian-style olives and provolone cheese. Barbecue sauce, caramelized onions, barbecued chicken and green hot and spicy olives. Bacon, spinach and sun-dried tomatoes with or without feta cheese. Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 - 6 servings

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