Individual Grilled Veggie Pizzas

Preheat an outdoor grill for high heat.

Place the mushrooms zucchini squash broccoli and onion in a grill pan and brush with 2 tablespoons olive oil. Cook on preheated covered grill until tender when pierced with a fork about 5 minutes. Remove from grill and set aside.

Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.

Bake on preheated covered grill until browned turning once about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill cover and cook until cheese melts about 3 minutes.