Preheat grill to high heat, aim for at least 550° F.
Lightly oil the bottom of the pizza shell. Grill 1–2 min until lightly charred. Remove from heat.
Thinly slice tomatoes into large rounds. Spread pizza shell with a layer of tomato sauce, cheese and tomatoes. Season to taste.
Place back on grill, close lid and cook 3–5 min, the edges should be crispy and well–done, and the cheese should be melted.
Remove from heat, drizzle with Pesto Sauce. Let rest 2–3 min before serving.
Per serving: Calories 260, Fat 11 g (Saturated 2.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 460 mg, Carbohydrate 29 g (Fiber 2 g, Sugars 3 g), Protein 13 g.
Heirloom tomatoes are colourful and come in a spectrum of fun shapes. They’re grown from seeds passed down from season to season from the best plants prized for their juiciness, size, shape and colour.