Ingredients: 1/4 cup prepared pesto

2 tablespoons tomato paste

2 large slices hearty sourdough boule or other rustic bread, each about 1 inch thick

Extra-virgin olive oil

2 medium tomatoes, thickly sliced

12-ounce ball fresh mozzarella, thickly sliced

1/4 cup sliced black olives

Ground black pepper, to taste

2 fresh basil leaves, thinly sliced

Directions: Heat a grill to high. In a small bowl, whisk together the pesto and tomato paste.

Drizzle both slices of bread on both sides with olive oil. Grill the bread until lightly toasted on the bottom, about 2 to 3 minutes. Remove the bread from the grill. Spread half of the pesto mixture over the toasted side of each slice of bread.

Top the pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return the assembled pizzas to the grill. Cover, reduce heat to low and grill until the bottoms are toasted and the cheese has melted, about 8 minutes. Sprinkle the pizzas with the basil. Serves 2.