In our previous posts we have detailed our successes with grilling Boboli pizzas. It has also been mentioned that I have a bit of a soft spot for pizza cooked with pesto sauce instead of tomato sauce. So, yesterday when I was charged with the task of preparing a meal for myself I decided it was time to try out a Grilled Pesto Boboli. The operating procedure was the same: pre-cook the top for 30 seconds, top the pizza, cook on low heat for 2 minutes, rotate 90 degrees, cook for two more minutes.
A whole (pesto) cheese pizza, just for me! Please forgive the low image quality of the built-in camera on the HTC Aria.
The results were excellent. The cheese melted into the pesto nicely and the Grilled Pesto Boboli was a success.
The crust was a bit crispy, as is always the case with the Grilled Boboli. We did recently try a conventional oven Boboli and concluded that grilling was the superior method of preparation for a bobo.
