This recipe makes one pizza for veggie-lovers and one for meat-lovers!
Tip: The Meat Lover’s Pizza can be assembled up to 2 hours in advance and grilled right before serving.
Preheat the George Foreman Evolve grill on setting number 4. Divide dough in half. On a lightly floured surface, roll out each half into 12-by-6-inch rectangle, about 1/4-inch thick. Brush each piece of dough with 1 teaspoon of the olive oil; grill for 5 to 7 minutes or until lightly grill-marked. Flip over and brush with remaining oil; grill for 5 to 7 minutes or until cooked through.
Meat Lover’s Pizza: Spread tomato sauce over one flatbread crust; sprinkle with half of the cheese. Scatter onions and prosciutto over top. Sprinkle with remaining cheese and hot pepper flakes. Grill, covered, for about 4 minutes or until cheese has melted.
Vegetarian Pizza: Spread pesto over top and drop spoonfuls of ricotta over pesto. Scatter with tomatoes and top with arugula.
Cut each flatbread into strips and arrange on a serving platter.