The basil was taking over the herb garden so we plucked about 6 cups of basil leaves and made pesto for the base. I froze the rest of the pesto, we'll be eating well this winter too. I cheated and made the pizza dough in the bread machine as it makes a phenomenal dough in less than an hour and a half. Had some lamb in the fridge that we fried up (next time we'll grill it first and slice it onto the pizza) and used fresh tomatoes and parmesan and a bit of english farmhouse cheddar that we had in the fridge. We chopped up olives and sprinkled on some smoky turkish biber spice and 3 kinds of fresh oregano from the garden for the veggie pizza and carmelized some shallots in olive oil for both pizzas.
The pizza dough needs to be rolled very thin and cooked most of the way before the toppings go on. Then you put on the toppings and put the pizza on the grill to melt the cheese and warm them through. Because we have a gas grill, we used hickory chips to give the dough a bit of a smokey flavor. As you can see, we did the the lamb pizza first and started in on it before the veggie pizza came off. A glass of white wine, a salad and we were all set.