Instructions: Bring potatoes and water to cover to a boil in a large saucepan over medium-high heat; cover, reduce heat, and simmer 20 minutes or until tender. Drain and cool slightly. Cut potatoes into thin slices, and toss with 1/4 cup pesto.

For Pizza Crusts: Roll dough to 1/4-inch thickness on a lightly floured surface, and cut into 4 rounds. Brush 1 side of each round with 1 1/2 teaspoons olive oil, and place, oiled-side down, on grill rack over medium-high heat (350 to 400 degrees). Grill, without grill lid, 2 to 3 minutes or until light grill marks appear on bottoms. Brush tops with 1 1/2 teaspoons olive oil, and turn oiled-side down.

Spread each pizza crust with 1 tablespoon pesto. Top each pizza crust evenly with potatoes, sliced ham, and remaining ingredients. Grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) about 3 minutes or until slightly crisp.

This recipe yields 4 pizzas.

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