DIRECTIONS

In a large mixing 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. Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect medium heat.
    Grill dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn; place over indirect heat. Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, for 3-5 minutes or until cheese is melted and crust is lightly browned. Yield: 4 servings. Editor's Note: Individual prebaked Italian bread shells may be substituted for the homemade crust.