Yield: 4 sandwiches

Preparation time: 35 minutes
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1 can Pillsbury® refrigerated thin pizza crust
Cooking spray
1/3 cup basil pesto
8 slices (1 oz each)Muenster or provolone cheese, each cut in half
12 slices bacon, crisply cooked
2 to 3 medium tomatoes, thinly sliced
Fresh basil leaves, cut into strips, if desired

Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto sprayed foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray. Invert dough rectangle directly onto grill rack; peel off foil and return foil to cookie sheet, sprayed side up. Cook uncovered over medium-low heat 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill. Top crust evenly with pesto and cheese. Return to grill; cover grill and cook 2 to 5 minutes longer or until cheese is melted. Remove from grill; cut into quarters. Top each quarter with bacon, tomato and basil.


Notes

Use precooked bacon and make this sandwich even faster.

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