Individual Grilled Pizzas

In a large bowl, combine the flours, yeast, salt and sugar.

Add water and oil; mix just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10-15 minutes.

Meanwhile, in a blender, combine the pesto ingredients. Cover and process until smooth, scraping sides often. Set aside.

Divide dough into fourths.

Roll each portion into a 6-in. circle. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Prepare grill for indirect medium heat using a drip pan.

Place dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn and place dough over drip pan.

Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, over indirect medium heat for 3-5 minutes or until cheese is melted and crust is lightly browned.