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Heat grill.
In a medium bowl toss, tomatoes, basil, garlic, vinegar, olive oil, salt and pepper. Set aside.
Divide dough into three equal pieces. Roll each piece into a rectangle. It’s easier to grill this way.
Soak a paper towel in a bit of olive oil, quickly run the towel on the grates to prevent the dough from sticking. Using your hands or a pizza wheel, place pizza dough directly onto the grates of the grill. Cook until slightly charred, about 2-3 minutes. Flip dough over.
Spread a 1/3 of the pesto over the pizza then dot with 1/3 of the cheese. Close the lid and cook until the dough is cooked and the cheese is melted, another 4-5 minutes.
Remove flatbread from grill and spoon tomato mixture over. Sprinkle with extra basil and drizzle with balsamic vinegar.
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