Grilled Pizza with Pesto, Tomatoes and Feta

Combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of flour. Process until the dough forms a ball, then process for 1 minute to knead.

Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Turn the grill on to low flame. When ready, roll it out to 8 inch diameter circle (though it won't stay round on the grill) and out it on the grill for about 3 min. or until bubbles form.

Flip dough and immediately add toppings. Cover and let cheese melt and toppings warm.