Preheat grill to high heat and oil the grill grates well, mine was about 500° F.

Divide the pizza dough in half and place each half onto a piece of oiled parchment paper. Roll or stretch out each half into round or oblong shaped crusts. Place them on a baking sheet and brush the tops of the crust with more oil.

Place the slices of mozzarella and tomato on a plate. Bring the crusts, pesto and mozarella and tomato out to the grill.

flip the rolled out pizza dough onto the grill and peel off the parchment paper. Grill the crust for approximately 1-2 minutes or until it bubbles up and there are grill marks on the bottom.

Flip the crust over and lower the heat to medium. Spread on the pesto and top with the slices of mozzarella and tomato. Cover with the grill lid and cook just until the cheese is melted. This should only take 1-2 minutes.

Remove the pizzas from the grill and top with fresh basil leaves, a sprinkle of kosher salt and fresh ground black pepper. Drizzle with balsamic glaze and serve.