Spread 1 tablespoon pesto sauce over the grilled side of each pizza crust. Top with 5 to 6 tomato slices and 1/4 cup cheese. Repeat with remaining pizzas. Carefully slide each pizza onto the grill.
Highlights include the Linosa, topped with homemade tomato sauce, fior di latte, aubergine, salted ricotta, basil and Grana Padano, the Smeralda with buffalo mozzarella, baby tomatoes, ricotta and ...