First, prepare the pesto. In a food processor, combine the basil, spinach, pine nuts, garlic, and parmesan. Turn on the food processor, and slowly add in the olive oil until pesto becomes creamy and smooth. Add salt to taste and set aside.

Next, heat up your grill to 500-550F. Gently stretch out your pizza dough into a rounded shape {keep in mind it will get stretched more when you transfer to the grill}, and lightly brush or spray with olive oil.

When grill is ready, gently place pizza dough oil-side down on grill and cook for a few minutes, watching carefully - it cooks quickly! While it cooks, lightly spray or brush oil on the exposed side.

After about 4 minutes, check your pizza dough - the bottom should be cooked and you are ready to flip.

As soon as you flip the pizza, spread the pesto on top and add the baby tomatoes, burrata, and pine nuts. Cook for about 4 minutes longer, until crust is cooked through.

Serve immediately!