1 package (3 1/2 oz) fresh chèvre (goat) cheese
2 packages (10 oz each) prebaked Italian pizza crusts (two 8-inch crusts each) or 4 pita breads (8 inch)
4 plum (Roma) tomatoes, sliced
16 kalamata olives, cut in half, pitted
1 1/2 cups shredded mozzarella cheese (6 oz)
1 tablespoon chopped or shredded fresh basil leaves
Heat gas or charcoal grill. Spread cheese evenly over each pizza crust. Top with remaining ingredients except basil.
Place pizzas on grill over medium heat. Cover grill; cook 5 to 10 minutes or until crusts are crisp and vegetables are hot. (If crusts brown too quickly, place a piece of foil between crusts and grill.) Sprinkle with basil.
If your grill does not have a cover, shape two sheets of heavy-duty foil into a dome shape the same size as the grill rack. You can form the foil over bent coat hangers to easily retain the shape.
If you love herbs, you may like to try the goat cheese with herbs or cream cheese with chives in place of the regular goat cheese.