Grilling a pizza makes good use of your grill in those summer months when you need a change from burgers and brats. The crust becomes golden brown and charred when cooked on the grates.

Grilled Chicken and Veggie Pizza

Brush grill grates and a grill wok or vegetable grate with cooking oil. 

Preheat grill and wok for direct cooking over high heat.

On a large baking sheet place summer squash, tomatoes and onion; coat with 1-1/2 tablespoons olive oil and season with 1 teaspoon kosher salt.

On a separate baking sheet, place chicken and coat with 1/2 tablespoon olive oil and season with 1/2 teaspoon kosher salt. 

Grill chicken tenders for 8 to 10 minutes, turning once, until internal temperature reaches 165 degrees. Grill vegetables in wok about 8 minutes, stirring occasionally until tender and slightly charred.

Meanwhile, in a large bowl stir together pizza crust mix, flour and water until combined. Turn out onto a lightly floured surface and knead until smooth, about 1 minute. Cover and let rest about 5 minutes. Divide dough in half. On lightly floured surface, roll out each half to roughly a 13-by-9-inch oval. Brush each side with 1/2 tablespoon olive oil and place on baking sheets.

Transfer pizza dough to grill. Cook for 3 to 4 minutes or until underside is golden brown and charred. With a large spatula, turn dough. Working quickly, spread 3 tablespoons pesto over each oval almost to edge. Arrange grilled vegetables and chicken over pesto. Top with cheese and lemon pepper seasoning. Grill until underside is golden and charred, about 3 minutes, or until cheese is melted. Garnish with basil, if desired.